Flavored eggplant is crispy on the outside, tender on the inside, both salty and sweet, spicy, plus a strong garlic flavor, it is really a good dish for wine and dinner.

But the flavor of the eggplant for cooking technology and method requirements are a little higher, not just can be done.

Many people make flavorful eggplants at home, but in addition to the taste is not good, the main thing is soft, not a little crunchy.

You do not have to worry, today I will teach you to do flavor eggplant methods and steps, to ensure that you can make at home and the restaurant the same flavor of flavor eggplant. And it's guaranteed to be crispy and spicy.

Flavored eggplant

The first step is to choose a fresh hard eggplant, do not use the kind of soft eggplant, soft eggplant inside will be hollow, hard eggplant to do out will be crispy. Do flavorful eggplant to use long strips of purple skin eggplant, this kind of eggplant bitter taste is small, delicious.

Rinse the eggplant with water in advance, remove the tail, and don't wash it again after you cut it. I found that many people after cutting the eggplant and then wash it again with water, this is wrong. If you wash the eggplant after cutting, it will stick to a lot of water, and it will be hard to fry crispy.

The second step is to cut the eggplants into even strips, then put them into a pot, drizzle a little water into them, and stir them. Be careful, just drizzle a little bit of water, make sure not too much.

Then add the cornstarch and gently toss to coat the outside of the eggplant strips. Remember, you must use starch, not flour.

The third step is to pour the oil into the pan, and when it reaches 70% heat, slowly put the eggplant into the oil to fry. When you first put it in, don't stir it, and when it is fried until the outer skin of the eggplant is set, then gently stir it with a spoon.

When the eggplant turns golden brown, hardens and becomes crispy, remove it from the pan.

The fourth step is to add oil to the pan, first put in the sesame peppers and fry them, then put in the dried chili peppers and garlic and fry them for a while. Add sugar, a little salt, cooking vinegar, put the eggplant, stir-fry evenly, sprinkle a little parsley, out of the pan into the plate is complete.

Crisp and fragrant, spicy, salty and sweet, vinegar flavor of a plate of flavorful eggplant is ready!

Technical points:

1 to the eggplant pat starch, must be uniform, try to ensure that each eggplant strip should be sticky starch.

2 When frying, the oil temperature 7% hot is best, not high, otherwise the eggplant is easy to fry paste, but also easy to stick.