Yuxiang Eggplant Sweet and Sour Eggplant, Small Beautiful Delicacy

Name: Yuxiang Eggplant Sweet and Sour Eggplant, Small Beautiful Delicacy
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 eggplant; Some green pepper

by Little beautiful food

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Eggplant is a common vegetable. I prefer the eggplant fried with oil. I feel that the oil-free water eggplant always has a bad taste, and even the oilless eggplant is very "noxious" to eat.
Therefore, Xiaomei’s recipes for eggplant dishes are all oiled first. Eggplant dip with starch and oil is a common method in the cook world, which can maintain the shape and taste of the eggplant.
The recipes of sweet and sour dishes are all the same. As long as you master the ratio of sugar, vinegar, and light soy sauce, any dish will be delicious. The usage of sweet and sour and fish flavoring is similar. Anyway, you can play a lot of dishes by learning the ratio.

Ingredients

1 Eggplant
Some Green Pepper

Yuxiang Eggplant Sweet and Sour Eggplant, Small Beautiful Delicacy

1. The eggplant is peeled and cut into small cubes (I haven't bought a large eggplant, the slender one cannot be peeled, ignore the picture), the eggplant is coated with a layer of cornstarch, and the other ingredients are cut and set aside.

Yuxiang Eggplant Sweet and Sour Eggplant, Small Beautiful Delicacy recipe

2. Put the oil in the pan. After the oil is warm, add the flour-coated eggplant and fry it until you turn the eggplant and you can feel the eggplant harden, then remove the oil to control the oil and set aside.

3. Less oil in the pot, add garlic, millet pepper, and bean paste to fragrant (the bean paste must be fragrant, otherwise it tastes bad), then add sugar, vinegar, light soy sauce and mix, then mix corn starch with water (starch water) Pour into the pot and cook until the starch juice is solidified.

4. Pour in the green peppers and eggplant and stir fry until the sauce is wrapped on the eggplant. Serve.

Tips:
If this dish is made with large eggplants, the finished product will look better. If you can buy large eggplants, it is recommended to use whole large eggplants.
Soy sauce, vinegar, and white sugar (2:2:1) are prepared first. Please decide how much you put in according to the amount of eggplant. When you put it, remember to stir it evenly. The sugar is at the bottom of the bowl.
The oil temperature of the eggplant must be high, otherwise it will absorb too much oil and taste too greasy to eat.
Both bean paste and light soy sauce have a salty taste, so no salt is added. It is recommended to taste it when it is out of the pot.