If you want to burn eggplant to be delicious, this step is indispensable, teach you to do it, sweet and sour, fragrant, and not absorb oil

---【Roasted eggplant】---

Ingredients: 1 round eggplant (400 grams), 2 tomatoes (300 grams), 1 green pepper, 2 cloves of garlic, 1 green onion, appropriate amount of salt, appropriate amount of starch, 10 grams of light soy sauce, 20 grams of sugar, 5 grams of oyster sauce.

Steps:

1. Wash, peel and remove the stems of the round eggplant, then cut it into small pieces, put it in a basin, add a small spoon of salt and mix well.

2. Wash the green pepper and remove the stems and seeds, then break them into small pieces by hand; Chop the garlic into minced garlic and chop the green onion into chopped green onions for later use.

3. Wash and remove the stems of the tomatoes and cut them into hob pieces for later use.

4. Prepare a small bowl, add 10 grams of light soy sauce, 20 grams of sugar, 5 grams of oyster sauce, a little starch and a little water to the bowl and stir well to make a sauce.

Because tomatoes are relatively sour, the amount of white sugar here should be slightly more, so that the finished dish will be sweet and sour.

5. After the eggplant comes out of the water, pour out the excess water, and then sprinkle in an appropriate amount of cornstarch to evenly coat the surface of the eggplant with starch.

Before coating the eggplant with starch, add a little salt in advance and mix well, which can not only make the starch adhere tightly to the surface of the eggplant, but also increase the bottom flavor of the eggplant.

6. Add an appropriate amount of cooking oil to the pot, heat the oil to 6-7 heat, that is, the oil surface begins to smoke, put the eggplant pieces coated with starch into the pot, fry until the shape is set, and remove the oil after the surface is crispy.

7. After removing the eggplant, add the green pepper cubes, lubricate the oil for about 15 seconds, and remove the oil.

8. Leave a little base oil in the pot, add a little green onion and fry until fragrant, then stir-fry the tomato pieces in the pot to make the soup.

9. Stir-fry the fried eggplant and green pepper in the pot a few times, then stir the pre-adjusted sauce, pour it into the pot, and stir-fry over high heat.

10. Cook the soup until it is sticky, add minced garlic, stir-fry a few times, and then put it out of the pot and put it on the plate after smelling the aroma of garlic.

Tips:

1. Before frying the eggplant, mix it with a little salt to kill out some water, and then coat it with starch, so that the eggplant will not absorb oil during the frying process.

2. When seasoning the sauce, add more sugar, because tomatoes are more sour, in addition to neutralizing the sourness, but also highlight the sweetness.

3. Finally, adding minced garlic can play a good role in enhancing the flavor and flavor.