Crispy Eggplant

Name: Crispy Eggplant
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: Some eggplant; Some green pepper; Some salt; Some pepper powder; Some Chicken noodles; Some starch; 1 egg; Some corn starch; Some Cooking oil; Some Millet pepper; Some shallot; Some ginger; Some garlic; Some Oyster sauce; Some Soy sauce; Some Sugar; Some Vinegar

by Shao Jing

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Eggplant is also rich in nutrition, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Eating eggplant regularly can help prevent high blood pressure, coronary heart disease, arteriosclerosis and hemorrhagic purpura. The crispy eggplant is tender on the outside, sweet and sour, let’s take a look at the recipe~

Crispy Eggplant

1. Cut the eggplant into long strips, put in water, add a spoon of salt, and soak for half an hour

2. Green pepper shredded and set aside

3. Cut green onion and millet pepper into sections for later use

4. Mince ginger and garlic and set aside

5. Put oyster sauce, light soy sauce, sugar, vinegar, salt, chicken powder, pepper powder, starch in a bowl, add half a bowl of water, and make a sauce for later use

6. Remove the soaked eggplant and drain the water, beat in the egg, wrap it evenly on the surface of the eggplant, add cornstarch, and wrap it on the eggplant with egg liquid

7. Fry in a frying pan until the surface is golden and remove it for later use

8. Put the chopped green onion, millet pepper, ginger and garlic into the pot and fry until fragrant, add the seasoned sauce, and fry until the sauce is thick and viscous

9. Add the fried eggplant and green peppers and stir evenly

Tips:
After the eggplant is fried, take it out and fry it twice, so that the fried eggplant tastes better. I used mung bean oil so the fried eggplant is slightly green~