Eggplant in Sweet and Sour Sauce

Basic IngredientsEggplant, cornstarch, salt, green and red bell pepper, tomato sauce, sugar, vinegar, cooking oil

Basic Steps

1. First of all, let's pick a few tender eggplants, and I'll show you a way to tell if the eggplants are tender enough, we can buy eggplants and pick the kind of eggplants that look full and pretty, and we can pinch them with our hands. You can pinch it with your hand, if you can pinch out more water, it means that the eggplant is very tender, we will pick out this kind of eggplant. Then we will rinse the eggplant, water to dry after using a paring knife to peel off the skin can be.

2. Next, we need to change the shape of the eggplant, you must have seen the sweet and sour eggplant in the restaurant, basically in the shape of a long strip, so let's choose a long strip. First, according to the length of the eggplant evenly cut into three sections, and then cut into long strips, if you find that the long strips are too long, then we can also cut in half to halve the length.

3. Cut the eggplant into a large bowl, and sprinkle a spoonful of salt, with the hands of repeated manipulation to grasp evenly, and then marinate for ten minutes to kill the eggplant in excess of water. Next let's prepare some ingredients, the green and red peppers after washing, dry water, and then put on the plate, change the knife cut into small pieces, and finally put it into the plate standby.

4. Next, take a small clean bowl. First, add a little ketchup to the bowl, and then some sugar to increase the sweetness, of course, we do sweet and sour eggplant, certainly need to add a little vinegar can be. Finally, we pour in a quarter of a bowl of water and a spoonful of starch, mix well to put aside.

5. Next, our eggplant is almost ready. Then we put the excess water of the eggplant with hands, into a large bowl, and then add a spoonful of starch, with the hands of the well. Then start the pot to add oil, wait until the oil temperature of 60% hot, the eggplant into the pot on low heat and slow frying, frying process can use a spatula to stir a little, to prevent frying scorched.

6. Eggplant fried to the outer skin of the golden crispy can be fished out of the oil control. Another pot, re-oil, oil hot, add chopped green onion into the pot, and then pour the sauce into the pot, low heat and slow simmer, wait until the pot bubbles thick, you can pour the fried eggplant into the pot, turn on the heat and quickly stir-fry a little, so that the sauce evenly coated with eggplant.

7. After that, we add green and red peppers, stir-fry a few times, the eggplant and green and red peppers stir-fry evenly to can be out of the pot. This is a simple home-style sweet and sour eggplant is ready. Appetizing rice and gluttony, children especially love to eat, but also very suitable for the teeth of the elderly, like friends hurry to try it!

Tips

1. When frying the eggplant, pay attention to the low heat and slow frying and frying process, but also turn, to avoid frying scorched.

2. Simmering sauce must not turn on the fire, otherwise it is easy to simmer the sauce in a flash, the whole dish will be ruined.