Ingredients: two eggplants, a few cloves of garlic, a few Millennium Fruit, 2 grams of baking powder, 30 grams of starch, 30 grams of flour, salt moderate, sugar moderate, a small green onion, rock sugar moderate, 1 gram of chicken powder, 10 grams of vinegar, water starch a little.

Practice:

1, first of all, we prepare two green eggplant, remove the head and tail, peel the skin clean, first cut into 2 cm thick slices, and then change the knife cut into diamond-shaped pieces.

2, into the pot, add water, water submerged eggplant, soak for 10 minutes. Soaking can reduce the amount of oil absorbed by the eggplant, and it is not easy to oxidize, you can maintain the color of the eggplant.

3. Prepare a few cloves of garlic, pat it loose and chop it into garlic. Prepare a few Millennium Fruit, put into hot water. Soak for 2 minutes to facilitate peeling. Then control the water out and rinse with water.

4. Peel the outer skin of Millennium Fruit and chop it. It is better to chop it a little bit, so that the juice is more and more concentrated. If you don't have millennium fruit, you can use tomato instead.

5, then we come to adjust the crunchy batter, pot add baking powder 2 grams, mainly fluffy role, the family can do without baking powder. Add 30 grams of starch, 30 grams of flour, starch and flour ratio of 1:1, 1 gram of salt, 5 grams of sugar, and then add the right amount of water, mixed into a batter that can be drawn.

6, and then put the eggplant into the batter inside, scratched evenly, so that each piece of eggplant are evenly coated with batter, to prevent the eggplant a lot of oil absorption, and fried out of the eggplant more crispy. Prepare one small green onion, cut into chopped green onions and set aside.

7, all the ingredients are ready, we began to fry the eggplant, the pot of boiling oil, oil temperature of fifty percent when the heat to a low flame. Put the eggplant into the pot in turn, gently shake the pot, and use a spoon to push constantly, so that the eggplant evenly heated. Keep the heat low and fry the eggplants for 2 minutes. Remove the eggplants from the pan when they are set and lightly browned.

8. Increase the oil temperature to 60%, pour in the eggplant, and quickly deep-fry the eggplant for 30 seconds, removing the oil when the surface of the eggplant is golden brown. The purpose of this step is to fry the eggplant crisp.

9, add a little water to the pot, put a small handful of rock sugar, heating process, the rock sugar stir stirring. The color of the sugar sauce will gradually deepen, and when it turns reddish brown, pour in a spoonful of water from the side of the pan and stir well. Pour in the prepared tomato juice and quickly stir-fry to break up the sauce, add the minced garlic to the pan and stir-fry to bring out the garlic flavor. Add 2g of salt, 1g of chicken powder, 10g of sugar and 10g of vinegar and stir to dissolve the seasoning. Hook in a little water starch and reduce the sauce until thickened. Then drizzle in a little bright oil, brighten the color, turn and can turn off the fire.

10, the fried eggplant arranged on a plate, evenly poured with the sauce, sprinkled with chopped green onion and white sesame seeds, can be served.

Another sweet and sour eggplant practice

Ingredients: 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, 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. Here do not need to adjust the batter, 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, so it 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.