Sweet and sour crispy eggplant

Overview

I have eaten a lot of eggplants that are ever-changing. This is the first time I have eaten sweet and sour crispy eggplant. After processing, the eggplant is crispy on the outside and waxy on the inside. Combined with the sour and sweet sweet and sour sauce, it goes well with rice and is a great dish to go with rice.

Tags

• hot dishes
• home cooking
• children
• old man
• summer recipes
• banquet dishes
• lunch
• balsamic vinegar
• chives
• egg
• flour
• oil
• oyster sauce
• purple eggplant
• white sugar
• ketchup
• salt
• soy sauce
• water

Ingredients

Steps

1. 1 Wash, peel and cut the eggplant, add about two tablespoons of salt and marinate for 10 minutes.

   

2. 2 Add an egg and an appropriate amount of water to the flour and mix into a batter.

   

3. 3 Mix well to form a paste, not too thin or too thick.

   

4. 4 Take another bowl and add 50 grams of tomato paste, one spoon of balsamic vinegar, two spoons of oyster sauce, one spoon of soy sauce, 20 grams of sugar and about 100 ml of water, mix well to form a sauce and set aside.

   

5. 5 Heat up an appropriate amount of oil in a pan, coat the eggplants in batter, fry them in the oil pan until they are slightly brown, and remove them.

   

6. 6 Remove the fried eggplant.

   

7. 7 Leave the oil in the pot and sauté the chopped green onions until fragrant.

   

8. 8 Add the sauce and bring to a boil.

   

9. 9 Finally, add the eggplant and stir-fry gently until the eggplant is coated with the sweet and sour sauce.

   

10. 10 Finished product.