When making sweet and sour eggplant, most people must be most concerned about how to make sweet and sour juice. Actually, this is very easy to solve. Go to the supermarket and buy ready-made ones, and you can use them. You don't have to pay attention to it at all Choose it to ensure that the cooked taste is as delicious as that cooked by the restaurant chef. If you omit the step of "lubricating oil", no matter how you cook it, it won't taste good. Experienced people do it.
Ingredients: eggplant, salt, cooking oil, starch, onion, garlic, sweet and sour juice, starch.
Production process:
1. First, prepare two fresh eggplant with purple skin, pick and wash them (remove the head and tail), then peel off the surface skin (easy to paste (hang powder)), then cut them into hob blocks (easy to heat evenly, and look good when frying in the pot), and then add some salt to the bowl.
2. Then, add a proper amount of starch into the eggplant meat and stir it thoroughly until it is completely coated with powder. The status is shown in the above figure. Shake it a few times to show that it won't fall off.
3. Pour them into the oil that has been burned to 60% heat, and continue to fry on low heat until the surface is golden and crisp. Take it out, drain the oil and put it on a plate for later use. Smooth eggplant will not only greatly reduce the oil absorption rate, but also become more beautiful in color.
4. Leave a little base oil in the pot, first add a proper amount of chopped green onion and garlic to stir-fry until fragrant, and then pour in 1 package of sweet and sour juice (it is recommended that novice friends go directly to the supermarket to buy ready-made ones, which is definitely better than their own taste). Stir-fry the eggplant after the fire, put it in, mix it quickly and evenly, sprinkle with a small amount of chopped green onion to decorate, and serve. The home-cooked version of sweet and sour eggplant is ready.