Yu-Shiang Eggplant

Yu-Shiang Eggplant

Introduction:

Eggplant control

Production steps:

Step 1: round eggplant: wash and cut into thick pieces as shown in the picture: About 8mm thick

Step 2: beat the eggs together

Step 3: add a little more oil in the pot than the amount of Cooking: wrap the eggplant with egg liquid and fry it in the pot

Step 4: turn over the other side

Step 5: deep fry until golden on both sides

Step 6: garlic, use a strong beat, and then cut into garlic

Step 7: juice mixing: mix the aged vinegar, soy sauce, sugar and starch in the seasoning, mix well, add cold water to half a bowl, and set aside

Step 8: juice mixing: mix the aged vinegar, soy sauce, sugar and starch in the seasoning, mix well, add cold water to half a bowl, mix well and set aside

Step 9: juice mixing: mix the aged vinegar, soy sauce, sugar and starch in the seasoning, mix well, add cold water to half a bowl, mix well and set aside

Step 10: leave a small amount of oil in the pan and heat it to 70%. Add garlic and stir until fragrant. Add the fried eggplant and stir fry for half a minute. Pour in the prepared juice and stir well. Add a proper amount of salt

Materials required:

Eggplant: half

Egg: 1

Aged vinegar: 3 tbsp

Sugar: 2 tbsp

Soy sauce: 1 tbsp

Garlic: 4 cloves

Salt: right amount

Starch: 2 tbsp

Note: 1, eggplant must not be peeled, otherwise there is no chewiness. 2, the proportion of sweet and sour can be changed, according to their own taste. 3, eggplant wrapped with egg instead of starch, not sticky pot, good cooked, fuel-saving, you also try. 4, put more garlic delicious

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: sweet and sour