Home version of flavored eggplant---it tastes just like the restaurant version!

Overview

My husband loves to eat eggplant the most. Of course, I also like to eat it. We prefer the flavored eggplant that goes with rice. We must order it when we go to restaurants. However, we always feel that the ones made in restaurants are too oily and we are worried. I tried making them at home. I didn't expect them to be quite delicious. They are no different from those in restaurants! Come and learn it, it’s very simple!

Tags

• hot dishes
• chili
• eggplant
• onion and garlic
• sugar
• vinegar
• vitamax soy sauce
• zanthoxylum bungeanum
• garlic moss
• salt

Ingredients

Steps

1. 1 Wash the eggplant, cut it in the middle, and then cut it into 1 cm wide chunks

   

2. 2 Soak in cold water for 3 minutes and prepare a bowl of cornstarch. Remember it is starch. The flour will not be crispy on the outside and tender on the inside when fried. Remove from water after soaking.

   

3. 3 Heat the oil in the pot. When it is 50% hot, evenly coat both sides of the eggplant with starch, put it in the pot and fry for three minutes. Take it out, continue to heat the oil pan, and fry again for one minute.

   

4. 4 Prepare an appropriate amount of Sichuan peppercorns, cut the peppers into small pieces, and chop the onions and garlic. If you like cilantro, cut it into sections. My husband and I don't like cilantro, so we always have them left over when we eat them in restaurants, so I use garlic moss, which also adds a lot of flavor.

   

5. 5 Put a little oil in the pot, first add Sichuan peppercorns, stir-fry until fragrant, add onions, garlic and chilies, then pour a spoonful of vinegar, cook the pot, slowly pour it along the edge of the pot, then add half a spoonful of sugar, stir-fry, add an appropriate amount of soy sauce and salt, add a little water (half a spoonful is enough), finally add garlic moss and fried eggplant, stir-fry evenly and it is ready to serve!

   

6. 6 We can't wait, it smells so good