Hello everyone, I'm KitchenEasy, sharing one-learning kitchen food, welcome to exchange and enhance each other.

Glazed eggplant, sounds like it's not familiar, but it's crunchy and sweet, and has the flavor of a restaurant. Sweet and crispy glazed eggplant, eat sweet but not greasy, crispy outside and soft inside. The practice is not as difficult as expected, kitchen novices can also dare to try, to see how to do it!

Required ingredients:

2 eggplants, 1 egg, cornstarch, white sesame seeds, sugar, white vinegar

Production steps:

Step 1: Wash the eggplants, cut off the head and tail and peel the skin, and then cut them into strips and put them into a pot; add water and a little white vinegar to the pot, and then drain the eggplants after scrubbing and washing them. Add a little cornstarch and toss to coat each eggplant strip with the starch

Step 2: Prepare a large bowl and crack an egg into it; beat the egg well; then add the cornstarch and stir with chopsticks until it becomes a thick paste (the final state is like a salad dressing). Then add a little cooking oil and mix well

Step 3: Pour the paste into the eggplant and mix well, so that each eggplant strip is coated with the paste; heat the pan and add oil, and when the oil temperature is 50 percent hot, add the eggplant strips, and use a spoon to stir the eggplant so that the eggplant is heated evenly. Fry the eggplants slowly over medium heat until they are golden brown and crispy, then use a slotted spoon to remove the residue from the pan, then fish out the eggplants to control the oil and set aside

Step 4: Continue to heat the oil in the pan until it reaches 70% of the heat, then pour in the eggplants to deep-fry for about 30 seconds, so that they will become even more crispy, and then fish out the eggplants to control the oil

Step 5: Pour out the excess oil in the pan, leaving a little bit of the oil in the bottom, and then add a large spoonful of sugar and a spoonful of water. Step 5: Pour out the excess oil from the wok, leaving only a little oil in the pan, then add a large spoonful of sugar, and stir with a spoon to melt the sugar and sauté until the sugar is caramelized (a little darker than the color of sesame oil).

Step 6: Pour the eggplant strips into the wok, and sauté until they are coated with the sugar, then sprinkle a large handful of white sesame seeds on them and continue to sauté evenly, and then remove the eggplant strips from the wok after they are coated with the sesame seeds on each side.

Make sure that the eggplant strips are coated with the sesame seeds!

Key points:

1. When cleaning the eggplant in the water drop a little white vinegar, you can prevent the eggplant oxidation black

2. Stir frying sugar to pay attention to the color of the sugar sauce changes, to prevent frying scorched

If the family has a friend party, you can try this glazed eggplant oh, alone its excellent appearance can be a great addition to your cooking, even if the not a sweet tooth, can not help but eat a mouthful of it!