Ingredients

1 eggplant

1 garlic

1 shallot

Methods/Steps

1Mix a bowl of sweet and sour sauce:?1 tbsp soy sauce + ? tbsp light soy sauce + 1 tbsp oyster sauce + 2 tbsp aged vinegar + 1 tbsp sugar + 5 tsp watercolor starch, mix well and set aside

2Wash the long eggplants and cut them into hobnailed cubes (you can peel the skin if you don't like to). skin can be peeled), wash with salt water to prevent oxidation, ? And then wrapped in cornstarch, into the 60% hot oil pot, fry until the surface of the golden brown slightly charred, oil control and fish out standby

3 pot of hot oil, into the chopped shallots and garlic minced burst incense, pour into the tuned sweet and sour sauce, stir-fry until thickened, then add the eggplant and stir-fry evenly, and sprinkled with green onions can be

Another

Sweet and sour eggplant practice

Instrumental: green eggplant, a few pieces of garlic, two small onions, a handful of flour , two small onions, a handful of flour, corn starch, moderate amount of vegetable oil, 5 grams of tomato sauce, 15 grams of white vinegar, 30 grams of sugar, 2 grams of salt, white sesame seeds a little.

Practice:

1, prepare a green eggplant, wash and cut off the root, peel the skin, cut into 2 cm thick slices, and then cut into small square dices, put into a pot for spare.

2. Prepare a few cloves of garlic, in order to beat flat and cut into garlic. Prepare two small green onions and cut into chopped scallions. Put them into a small pot.

3, such as ingredients cut, we began the next step, prepare a small pot, grab a handful of flour, corn starch, add a little vegetable oil, and then add the right amount of water, stirring in one direction with your hands, beat into a crispy paste. Pour in the diced eggplant, mix well with your hands and set aside.

4, the pot of oil, and so the oil temperature to 5 into the heat, into the mixed eggplant, with a spoon gently push, to avoid eggplant stick to the pan. Change to medium heat and fry for about two minutes. Fry until the surface of the eggplant is light yellow, remove from the pan and control the oil. When the oil is 60% hot, add the eggplant and deep-fry for 20 seconds. Fry until the eggplant is golden brown and crispy, then pour out and control the oil.

5: Add a tablespoon of water to the pan, add 5g of tomato paste, stir to dissolve, add 15g of white vinegar and 30g of sugar, stir a few times. Add salt 2 grams, pour in minced garlic, stirring evenly, cook until the soup boils, hooked into a little water starch. Adding starch can make the soup thick and sticky. Drizzle in a little more oil and stir quickly. Adding gelatin oil can brighten the color of the dish.

6, pour in the fried eggplant, simple turn well, you can turn off the fire pot into a plate. Finally, sprinkle a few chopped green onions and white sesame seeds as a garnish. This is a sweet and sour delicious sweet and sour eggplant is ready.