Sweet and Sour Crispy Eggplant
by Gourmet Little Flying Fish
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Prepare the ingredients
2. Cut the eggplant into thin salt water and soak for five minutes
3. Make a paste: add 3 grams of baking powder to 5:5 ratio of starch and flour, add half a teaspoon of oil, and finally add water and make a thick yogurt to ferment for 10 minutes (do not mix in one direction and stir in multiple directions when making the paste. Just one direction will make the paste strong)
4. Make a sweet and sour sauce: 2 tablespoons of tomato sauce, 3 tablespoons of sugar, 2 tablespoons of rice vinegar, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, a little bit of salt, 1 tablespoon of cornstarch, and finally add the right amount of water about 5 tablespoons Water and mix thoroughly
5. Dip a layer of dry starch on the surface of the eggplant and put it into the fermented paste
6. Heat 60 to 70% of the oil in the pan and fry the eggplant sticks (wrap the eggplant sticks to make them plump)
7. Fry the golden brown and wait until the oil temperature rises before re-exploitation
8. Make a base oil in a pot, stir fry the chives, ginger, garlic
9. Then pour in the adjusted bowl of juice, add green and red pepper shreds
10. When the juice is thick, add some oil and then add the fried eggplant strips
11. Coat the eggplant strips in the sauce and then serve it out
12. Finished picture, sweet and sour
