Honey Crispy Eggplant
by Mary chick
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Prepare a round eggplant, a few tomatoes, a sharp pepper, and an appropriate amount of green onion and ginger.
2. Prepare an appropriate amount of cornstarch, take a bowl and blend the bowl of juice (add cooking wine, soy sauce, vinegar, sugar, salt, chicken essence, and a little water starch).
3. Soak the minced ginger in the sauce bowl.
4. Cut tomatoes and peppers into cubes.
5. Cut the eggplant into hob pieces.
6. Coat the eggplant pieces evenly with cornstarch.
7. Cook the oil in the pan until the oil temperature reaches 5 to 60% hot, put the eggplant chunks in the pan, fry on low heat until golden brown and remove for use.
8. Leave a little oil in the pot, add chopped green onions and tomatoes.
9. Add the sauce in a small bowl and stir well.
10. Add the hot peppers.
11. Add the fried eggplant pieces and quickly turn the spoon over the pan to remove.
12. Just install it.
Tips:If you want to eat a particularly crisp eggplant, you can put it on a plate after the eggplant is fried, and change it to a later sauce.
