Sweet and Sour Crispy Eggplant

Today I will tell you how to make sweet and sour crispy eggplant. It is very delicious and I love this dish the most.

Sweet and Sour Crispy Eggplant

Eggplant and Garlic Sprouts

Carrot Eggs

Onion tomato sauce

Oyster Sauce Candy

Vinegar low gluten flour

Oil

Sweet and Sour Crispy Eggplant

1. Wash the eggplant and scrape off the skin

2. Cut into strips

3. Sprinkle 1 teaspoon of salt, mix well, and marinate for 10 minutes

4. Beat an egg into the low-gluten flour

5. Add a little water

6. Make a batter of moderate thickness

7. Pour out the black water from the pickled eggplant

8. Add the eggplant into the batter and mix well so that each eggplant is covered with batter.

9. Heat the oil in the pan until it is 60% to 70% hot

10. Put the eggplant covered with batter into the pan and fry

11. Fry until the eggplant is golden and crispy

12. Remove and control the oil

13. Mix 1 spoon of ketchup, 1 spoon of vinegar, 1 spoon of oyster sauce, 3 spoons of sugar and 2 spoons of water to make the sauce (the spoon here means 5 ml)

14. Dice carrots, garlic sprouts, and chop green onions for later use

15. Heat a little oil in a pan, add garlic sprouts and carrots, stir-fry, add chopped green onions and sauté until fragrant

16. Pour in the sauce and heat over low heat

17. After the sauce starts to bubble

18. Add the fried strips and stir-fry until each strip is evenly coated with the sauce.

Tips

1. The eggplant tastes better if the skin is scraped off. However, if you only consider nutrition, the eggplant skin is rich in anthocyanins, so keep it as you like.

2. Eggplant is slightly bitter, so add a proper amount of salt to marinate it, which not only makes the eggplant taste better, but also makes the fried eggplant strips more flavorful.

3. When frying eggplant, use medium heat to prevent the crispy skin from being burnt.

4. Mix one spoon of ketchup, one spoon of vinegar, one spoon of oyster sauce, 3 spoons of sugar and 2 spoons of water into the sauce. I have tried this many times and it tastes good. The taste of sweet and sour pork tenderloin is also good in color.