2 eggplants (purple skin, long)

Sides

3 garlic cloves, 1 carrot, 1 egg

Seasoning

Small green onion, 1 tbsp tomato paste, 1 tbsp oyster sauce, 3 tbsp sugar, 1 tbsp vinegar, 1 tbsp low-gluten flour, 2 tbsp water, 1 tbsp salt

Step 1, Wash and scrape off the skin of the eggplant, cut into strips, sprinkle 1 tsp salt and mix well, marinate for 10 minutes

Step 2

Beat an egg in low-gluten flour and add a little water to make a batter of moderate consistency

Step 3

Pour the black water out of the marinated eggplant, put it into the batter and mix well, so that each eggplant is coated with the batter

Step 4

Heat the oil in a pan to 60 to 70 percent, put the battered eggplant into the pan and deep-fry until the eggplant is golden and crispy, then remove from the pan and control the oil

Step 5

One tablespoon of ketchup, one tablespoon of vinegar, one tablespoon of oyster sauce, 3 tablespoons of sugar, and 2 tablespoons of water to make a sauce (a spoon here means 5 milliliters). carrots, garlic scapes diced, chopped green onions, and spare

Step 6

Step 6

A little oil in the pan and a little oil in the pan, and a little oil in the pan.