Sweet and sour crispy eggplant

Prepare the ingredients

Cut the eggplant into strips and soak in light salt water for five minutes

Make a paste: add 3 grams of baking powder in a 5:5 ratio of starch to flour, add half a spoonful of oil, finally add water and mix until it becomes a thick yogurt-like shape and ferment for 10 minutes (when making the paste, do not stir in one direction, stir in multiple directions, as the paste will be strong in one direction)

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, just a little bit of salt, 1 tablespoon of cornstarch, and finally add an appropriate amount of water, about five tablespoons of water, and mix thoroughly

Dip a layer of dry starch on the surface of the eggplant and put it into the fermented paste

Heat oil in a pot at 60-70% heat, add eggplant strips and fry (the eggplant strips should be fully coated in batter)

Fry until golden brown, take it out, wait until the oil temperature rises and fry again

Make base oil in a pot over low heat and stir-fry minced onions, ginger and garlic

Then pour the prepared bowl of juice and add green and red pepper shreds

When the sauce thickens, pour some oil and add the fried eggplant strips

Coat the eggplant strips evenly with the juice and serve

Picture of the finished product, sweet and sour

Sweet and sour crispy eggplant

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Ingredients

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