Crispy Eggplant

Crispy Eggplant

1. Prepare the ingredients.

2. Cut the eggplant into small pieces diagonally and put them in a basin.

3. Sprinkle a little water on the eggplant, add two spoons of cornstarch, and mix well.

4. Make each piece of eggplant sticky starch, then pour a little water, add the starch and mix well, do this three times, the purpose is to make the eggplant as much starch as possible.

5. This is good, when each eggplant is glued with a thicker eggplant, so that the eggplant can be crispy when it is fried.

6. The oil is 50% hot, add the eggplant chunks, fry until golden, remove.

7. Find the eggplant and remove it, wait until the oil is 70% hot, and then re-fry for another minute to remove.

8. Remove the fried eggplant and set aside. Cut the green onion, mince the ginger, and mince the garlic into two parts for later use. Cut the green onion into sections, and cut the carrot into thin strips. Do not use too much carrot, just a little bit of embellishment.

9. Take a small bowl, put a spoonful of white vinegar, three spoons of sugar, a pinch of salt, and half of the minced garlic, add a spoonful of starch and a little water to mix thoroughly, set aside.

10. Heat up the pot and cook oil, sauté the scallions, ginger, garlic.

11. Add eggplant and carrot shreds and mix well.

12. Put the coriander section and pour in the adjusted soup.

13. Serve on the plate, and the delicious crispy eggplant is ready!

14. Mix well and take it out of the pot. The action must be fast, otherwise the eggplant will be soft.

Tips:

To keep the eggplant crispy, pour the soup into it and mix it quickly. In addition, the soup should not be too much, as long as it can wrap the eggplant.