Burned eggplant do not need to put water.

The steps of how to roast eggplant are as follows:

Required raw materials:

1, main ingredient: 1 eggplant (round)

2, auxiliary ingredients: 1 egg, 15 grams of green onion, 6 cloves of garlic, 1 teaspoon of sugar, 2 teaspoons of balsamic vinegar, 3 teaspoons of light soy sauce, 1/3 teaspoon of light soy sauce, and 15 grams of dry starch.

Step 1: Prepare the required ingredients first.

Step 2: Beat the eggs in a bowl. Chop the green onion and garlic separately.

Step 3: Mix a bowl of sauce: minced green onion, minced garlic in a bowl, add a spoonful of cooking wine, 1 spoonful of sugar, 2 spoonfuls of vinegar, 3 spoonfuls of soy sauce, a little cornstarch and mix well.

Step 4: Finally, add some water to make a bowl of sauce.

Step 5: Peel and cut the eggplant into 1.3 cm square strips.

Step 6: Pat the cut eggplant strips evenly with a layer of dry flour.

Step 7: Dip the flour-dusted eggplant strips into the egg wash to coat them.

Step 8: Heat as much oil as you normally would for scrambled eggs in a frying pan, add the eggplant strips dipped in the egg wash and fry over medium heat.

Step 9: Fry the eggplant strips until golden brown and tender.

Step 10: Fry the eggplant strips until golden brown and soft, then quickly pour in the sauce. Bring to a boil and simmer over low heat for a few minutes.

Step 11: Finally, collect the soup to serve.

Step 12: The finished product is shown below.