Ingredients: 2 eggplants, salt, one carrot, one green pepper, a little black fungus, two tablespoons of tomato sauce, half a tablespoon of sugar, half a tablespoon of rice vinegar, starch, cooking oil, green onion, cooked sesame seeds.

Practice:

1, remove the skin of the eggplant, the skin can be soaked in water, do not waste. After blanching, it is also very good to be used as a cold salad.

2, peeled, first cut into two centimeters thick slices, and then cut into long strips about the width of the thumb, put into a waterless pot, add a spoonful of salt, after the upside down, marinated for ten minutes.

3, first prepare some other side dishes, carrots cut diagonal slices, green peppers seeded and cut diagonal slices, soaked black fungus, the root of the hard tip removed. Too big to tear into small dots.

4, and then to prepare a sauce, bowl add two tablespoons of ketchup, sugar, half a spoon, half a spoon of rice vinegar, and then add the right amount of water and mix well.

5, the eggplant marinated, squeeze out the excess water inside. Add starch to it in stages, and after each addition, give it a good mix. The cornstarch can be coated slightly thicker so that the crunchy texture will be a bit more.

6, the oil heated to light smoke, change to medium-low heat, into the eggplant strips open frying, so that the oil temperature is a little higher in the pot. The starch on the surface will set faster, and the oil will not be absorbed inside. Frying to touch the surface with chopsticks, feel more crispy on it, fishing out the oil control.

7. Put some more oil in the pan, add chopped green onion and sauté, then pour in the fungus and carrot slices and stir-fry for 2 minutes. Then pour in the tomato juice. After the water boils, add some water starch to thicken the sauce, and when the soup becomes more viscous, pour in the fried eggplant and green pepper. This step must be turned quickly and evenly, not too long, or the eggplant will not have a crispy texture, and finally sprinkle some cooked sesame seeds as a garnish.

Another sweet and sour eggplant recipe

Inputs: 2 eggplants, salt, a little tomato sauce, a spoonful of sugar, half a spoonful of white rice vinegar, corn starch, cooking oil, green onion, carrots, fungus, green peppers, a little white sesame seeds.

Practice:

1, after peeling the eggplant, cut a slice from the center, then cut it into strips as long as the width of your thumb, put it in a waterless basin, add a spoonful of cooking salt, shake well and marinate for 10 minutes.

2. Take another bowl and squeeze a little more ketchup in it, how much of this, depends on personal preference. Then add a spoonful of sugar, half a spoonful of white rice vinegar, and a spoonful of water, dissolve it and stir well.

3, eggplant marinated, squeeze out the water inside, next to pour a little more corn starch inside. Or potato starch, can be. This is the key to ensure that the eggplant crispy. Like crunchy texture more, you can add a little more starch to the inside, each eggplant strip full of starch on the line. There is no need to adjust the batter here, the oil temperature of seven or eight percent hot, into the eggplant strips open frying.

4, if you adjust the batter, we all know, in the process of deep-frying will be pescetarian, this will be very unsafe. And the taste of fried, not so crispy, open medium-low heat, fried to the skin golden crispy, you can control the oil out.

5, the pot of oil is hot, add chopped scallions, pour into the tomato sauce, stir fry until bubbling, and then add a tablespoon of water starch, and again cook until the tomato sauce bubbling. Pour the fried diced eggplant, stir fry evenly after the carrots, fungus, green pepper, blanched in advance, add in, toss evenly. Before serving, you can add a little cooked white sesame seeds to decorate. This will also taste more flavorful.