Home-cooked Eggplant
1.
Peel the round eggplant, cut into pieces with a hob, and rinse with water.
2.
Take an appropriate amount of flour and stick the eggplant with flour.
3.
All the eggplants are glued with flour and left for a while to make the dry flour moist.
4.
Cut green onion into small pieces, slice garlic, and shred ginger.
5.
Cut tomatoes into small pieces.
6.
Cut the hot pepper into small pieces.
7.
Put two spoons of light soy sauce in a small bowl, one and a half spoons of vinegar, one spoon of sugar, two spoons of starch, appropriate amount of salt, appropriate amount of water, and mix thoroughly.
8.
Heat the pot, add an appropriate amount of vegetable oil, 80% of the heat, add the eggplant, and fry until golden brown.
9.
Remove the oil control for later use.
10.
Pour out all the oil in the pot, leaving no bottom oil, the remaining oil on the pot is enough, sauté the onion, ginger, and garlic.
11.
Add the hot pepper tomatoes and stir fry for a while.
12.
Put the eggplant, then put the sauce in a small bowl, and bring to a boil.
13.
Stir-fry evenly so that all the eggplants are covered with soup and then turn off the heat.
14.
The finished picture, eat while it is hot, the eggplant is crispy on the outside and tender on the inside.
