It is better to eat potatoes in summer, fry them in a pot, pour the sauce and simmer them again, and nourish them with rice

Sweet and sour eggplant

All ingredients: eggplant, shallots, garlic, cornstarch, cooking oil, a pinch of salt, a spoonful of light soy sauce, half a spoon of dark soy sauce, a spoonful of oyster sauce, a spoonful of tomato paste, a spoonful of balsamic vinegar, a spoonful of sugar, a spoonful of starch, half a bowl of water

Step 1: Peel the eggplant first, then change the knife to cut the hob pieces, put them on a plate, chop the shallots into green onions, chop the garlic into minced garlic, and then put them on a plate for later use.

Step 2: Put the cut eggplant into an empty pot, then sprinkle with an appropriate amount of cornstarch, grasp and mix well with your hands, so that the cornstarch evenly wraps the eggplant pieces and set aside.

Step 3: Start the pan, add an appropriate amount of cooking oil to the pan, when the oil temperature is 5 hot, put the prepared eggplant pieces into the oil pan, fry over medium-low heat until golden on all sides, remove the oil and set aside.

Step 4: Take an empty bowl, add a spoonful of light soy sauce, half a spoon of dark soy sauce, a spoonful of oyster sauce, a spoonful of tomato paste, a spoonful of balsamic vinegar, a spoonful of sugar, a little salt, a spoonful of starch and half a bowl of water, stir well with a spoon and set aside.

Step 5: Start another wok, add a little cooking oil to the pot, when the oil temperature is 3 hot, add chopped green onion and minced garlic, fry until the bottom of the pot is fragrant, then pour in the prepared soul juice, turn on high heat and stir-fry quickly, stir-fry until the sauce is thick.

Step 6: After the sauce is fried, then pour the eggplant pieces with dry oil control into the wok, stir-fry quickly and evenly, so that the eggplant pieces are wrapped in the sauce, you can turn off the heat, and then sprinkle some chopped green onions before leaving the pan, and you can serve it. This sweet and sour eggplant is ready, crispy on the outside and glutinous on the inside, sweet and sour and appetizing, if you like it, hurry up and make it!

Tips:

When sprinkling cornstarch on top of eggplant, it is recommended to sprinkle more of it, because the eggplant shell is crispy and soft on the inside!