Shrimp and eggplant so do special delicious, crispy and tender, sweet and sour, slightly spicy, eaten once and can not forget

Shrimp and eggplant so do special delicious, crispy and tender, sweet and sour, slightly spicy, eaten once and can not forget

Shrimp and eggplant so do special delicious, crispy and tender, sweet and sour, slightly spicy, eaten once and can not forget

This year's first half of the daughter's graduation, we went to a trip to Chengdu, my family snacks goods to bring us to eat at a restaurant in an old store, which is very hot, my daughter said every time to queue up to wait on the 1, 2 hours. I'm not sure how much time I'll have to wait in line. On that occasion I had a dish of Kung Pao Shrimp Balls, in which the main ingredients were large shrimp and diced eggplant, the shrimp and eggplant were deep fried, crispy on the outside and tender on the inside, sweet and sour and slightly spicy. Its spiciness was perfect for a master like me who can't eat too much spice. It's been over half a year now and I still can't get enough of the Kung Pao Shrimp Balls dish. Today, I have shrimp and eggplant at home, so I remembered the Kung Pao Shrimp Balls that I ate half a year ago. Although the ingredients were not complete, I still tried it, and the flavor was not bad, sweet and sour with a little bit of spiciness. It is missing the peanut kernels, and the flavor is not rich enough!

Shrimp and eggplant ding

Main ingredients: 12 South American white shrimp shrimp, 2 green eggplant;

Accessories: Seasoning oil, cooking wine, salt, white pepper, sesame oil, sliced garlic, ginger, red chili pepper, dry starch;

Bowl sauce: 2 tablespoons of soy sauce, 2 tablespoons of balsamic vinegar, 1 tablespoon of sugar, 1 tablespoon of cornstarch;

practice:

1, put the shrimp After rinsing with water, use kitchen paper towels to absorb the water, and then put them into a bowl and add cooking wine, salt, white pepper and mix well to marinate for ten minutes;

2, peel the green eggplant and cut into small pieces;

3, add the right amount of cornstarch to the bowl, and evenly coat the eggplant pieces with the dry cornstarch;

4, heat the frying pan to 6% of the heat, and then put in the eggplant coated with cornstarch and fried until the shell hardens;

5, the eggplant coated with cornstarch and fried to the shell of the hard; <

5. Fish out the fried eggplants and absorb the oil on the surface with kitchen paper towels;

6. Add a little cornstarch, flour and water to a small bowl and mix into a paste, then put the shrimp into the paste;

7. Fry the shrimp in the frying pan until they turn brown;

8. Spoon water and a little salt, mix well;

9, start a frying pan, popping ginger, garlic and red pepper, and then pour the bowl of sauce into the pot, mix well with a spatula, the soup began to thicken;

10, the fried eggplant, shrimp into the sauce, quickly tossed evenly;

11, before the pot drizzled with a little sesame oil;

12, out of the pot to plate;

12, out of the pot to plate;

13, the eggplant and shrimp, the eggplant and shrimp, the eggplant and shrimp;

14, the eggplant and shrimp;