Glazed eggplant

Ingredients: 400 grams of eggplant, 200 grams of sugar, half an egg, 25 grams of starch, a little flour, a little sugar, an appropriate amount of water, 500 grams of clear oil (actual consumption 75 grams).

How to make glazed eggplant

1. Peel the eggplant and cut it into hob pieces.

2. Put the eggs and starch in a bowl, add an appropriate amount of water and a little sugar, mix into a paste, add the eggplant and mix well.

3. Put the pot on the fire, add oil, when the oil is hot, add the eggplant, fry until red and yellow, take it out, and decant the remaining oil.

4. Grease a tea tray with oil and set aside. Remove the oil from the pot, add sugar, turn to medium heat, stir-fry with a spoon. When the sugar becomes foamy, add the eggplant and turn it over two or three times. Wrap the eggplant evenly with the sugar. Remove from the pot and put it on a tea tray. Keep it in a cool place. Use chopsticks to peel it apart. When it becomes hard, break it off piece by piece with your hands, put it on a plate and serve it on the table.