This is the best way to cook eggplant, sweet and sour, and eat two more bowls of rice every time you make it

 Roasted eggplant, a famous dish in the Northeast, is a very delicious traditional dish, the ingredients are cheap, the eggplant is delicious and delicious, and it is not greasy, it is the favorite of children.

First of all, prepare: 1 eggplant, 1 pepper, 1 tomato, a small handful of ordinary flour, 70 grams of corn starch, 20 grams of green onion, 10 grams of ginger, 8 cloves of garlic, 40 grams of light soy sauce, 5 grams of sugar, a spoonful of chicken essence, 5 grams of white vinegar, 10 grams of oyster sauce, 100 grams of water, 2 grams of salt.

The first step is to choose a good-looking, larger eggplant, wash it with water, remove the root of the eggplant, peel off the skin with a paring knife, and cut it into larger triangles with a knife, which is a hob cut.

The second step is to put the cut eggplant pieces in a waterless and oil-free basin, grab a small handful of ordinary flour, and grasp the eggplant pieces with your hands, so that each eggplant piece is covered with dry flour to prevent the eggplant from coming out of the water.

The third step, peel and wash the garlic, cut into garlic slices, peel and wash the green onions, cut into chopped green onions, wash the ginger, chop into minced pieces, wash the green peppers to remove the seeds inside, cut into small triangles, wash the tomatoes, also cut into small triangles, the ingredients are ready, and then transfer the sauce out (the sauce must be adjusted in advance, and after the eggplant is fried, it will become soft if it is left for too long), prepare a large bowl, add light soy sauce, sugar, chicken essence, white vinegar, oyster sauce, salt, pour in 10 grams of cornstarch, add water and stir well, I put the green onion, ginger and garlic together and set aside.

Step 4, adjust a bowl of wet starch, 60 grams of corn starch, add an appropriate amount of water, stir well, wet starch can be hung on the chopsticks, like the feeling of cream is OK, pour an appropriate amount of cooking oil into the pot, burn to about 180 degrees, (use chopsticks to insert into the oil, there are bubbles around the chopsticks), put the eggplant pieces wrapped in dry flour in the wet starch and roll, so that the wet starch completely wraps the eggplant pieces, put them in the oil pot, change the heat, fry the eggplant pieces until golden brown, and remove the oil.

The fifth step, after frying the eggplant pieces, pour out the hot oil in the pot, leave a little less base oil, pour the sauce into the hot pot, bring to a boil over medium heat, stir constantly with a spatula, pour in the green pepper pieces and tomato pieces, stir-fry a few times, and then add the fried eggplant pieces, keep stir-frying, so that the sauce is evenly hung on the vegetables, out of the pot and put on the plate.

The roasted eggplant is ready, the color is beautiful, the taste is very good, as soon as the roasted eggplant is made, my husband can't stop his mouth, the chopsticks can't be put down, friends can try, make it yourself, and try the special home-cooked food of our Northeast.

Make it at home, clean and hygienic, eat at ease, as long as according to this ratio, novices will also have zero failure, do it for the family to eat once to ensure success.