How to make home-style eggplant, which has moderate sweetness and sourness, is tender and fragrant, is delicious and goes well with rice?

Eggplant is a vegetable that most people like. The more common ways to make it are as follows: garlic eggplant, stewed eggplant, roasted eggplant with minced meat, etc. In addition, there are also home-cooked flavors that are loved by adults and children.

The characteristics of eggplant are: tender and delicious, moderately spicy, delicious and delicious.

Food seasoning: eggplant, vegetable oil, corn flour (or water starch), pepper, dried chili pepper, minced garlic, light soy sauce, white rice vinegar (or rice vinegar), white sugar.

Production process: The first step is to go to the vegetable market and select 3-5 fresh purple-skinned eggplants (round eggplants second). After cleaning them, directly remove their heads and tails, and cut them into hobs.

After putting them into pieces, pour them into cold water and soak them for 5-8 minutes (to avoid discoloration and remove the bitter taste) and set aside.

After the second step, pour the dried eggplant into the basin again. At the same time, add an appropriate amount of corn flour or water starch (the viscosity varies), stir them thoroughly until they are desized, and put them in

Set aside.

The third step is to pour an appropriate amount of oil into the pot (neatness and transparency are necessary conditions). When the temperature rises to 50-60% hot, then put the encapsulated and desized eggplants into the boiling oil one by one. The first pass is

Fry until the shape is set and the temperature warms up again, then quickly pour them in and fry for 10 seconds. Fry them for the second time until crispy (avoid steaming them until they become soft). At the same time, pour in the auxiliary ingredients (green and red pepper segments).

Fry for a few seconds, scoop them up and drain away the oil, then place on a plate again and set aside.

Step 4: Leave a little oil in the pot, first add a small amount of peppercorns, dried chili peppers, and an appropriate amount of minced garlic, stir-fry over low heat until fragrant, then add 1 spoon of light soy sauce and 1 spoon of white rice vinegar (choose first if necessary)

rice vinegar), and a small spoonful of white sugar (remember not to add salt), turn to high heat and bring to a boil, stir quickly and continuously with a spoon until they are thickened.

Step 5: After the sauce is simmered until thick, turn off the heat immediately (very important). Add in the eggplant that has been fried in advance and crispy. Stir quickly and mix evenly. Then you can put it on the plate and serve it. It has a home-cooked taste.

The eggplant preparation is in progress, a delicious home-cooked dish. It is characterized by: crispy on the outside, tender on the inside, sour and sweet, and guaranteed to be loved by both adults and children.

When frying eggplants, try to maintain the temperature as much as possible. Normally, the temperature is 5-6. The first time is cooked and thoroughly fried, and the second time is fried crispy (this way, when you put it in the pot again, you can avoid inhalation.

A large amount of vegetable fats, resulting in a greasy taste).