Sweet and sour eggplant that is addictive in one bite, pay attention to 3 details, and it is difficult to fail

The production method of sweet and sour flavor is one of the traditional seasoning methods in our country, the common ones are sweet and sour loin, sweet and sour pork ribs, sweet and sour hairtail fish, sweet and sour lotus root, sweet and sour cabbage, etc., its taste is sweet and sour and delicious, very classic, today share a sweet and sour eggplant practice.

Sweet and sour eggplant:

【Ingredient Preparation】:

1 round eggplant, 2 teaspoons of tomato paste, 1 teaspoon of sugar, 1 teaspoon of balsamic vinegar, 1 teaspoon of light soy sauce, 1 tablespoon of water, 2 cloves of garlic, 1/2 of green pepper, cornstarch and salt.

[Specific methods and steps]:

1. Wash the eggplant and remove the stems, cut through the middle and cut into strips. This is an eggplant that needs to be oiled, it is better to cut it coarsely, or it can be cut into cubes; It can avoid softening and not forming when frying.

2. Put the cut eggplant strips into a slightly larger pot, add an appropriate amount of salt according to the amount of eggplant, and then turn the pot to make it stick to the salt evenly (my eggplant is medium, I used most of the teaspoon of salt; Eggplant is very bad to eat oil, and after sprinkling salt and pickling, it will save a lot of oil).

3. While marinating the eggplant, pat the garlic and mince it, remove the seeds and cut the green pepper into small cubes.

4. In a small bowl, add 2 teaspoons tomato paste, 1 teaspoon light soy sauce, 1 teaspoon sugar, 1 teaspoon balsamic vinegar, 1 teaspoon starch, and 1 tablespoon of water. Stir well and set aside. It is best not to add salt here, you can add it according to your personal taste when it comes out of the pot, because the pickled eggplant itself has a salty taste, so as not to put too much.

5. Marinate the eggplant until the eggplant strips are soft and oozing black water, this process takes about fifteen minutes; Then squeeze out the water inside, add an appropriate amount of cornstarch and grasp well, so that each eggplant strip is fully coated with a layer of starch. Starch-coated eggplant can be fried to a crispy skin with a good mouthfeel.

6. Pour oil into the wok, when the oil temperature is 6 hot, put in the eggplant strips one by one and fry them, turn on high heat and fry until the surface of the golden crispy skin appears, then control the oil and remove it.

7. Salted eggplants absorb very little oil, but after frying, you will find that there is not much less oil poured into them. Then pour out the remaining oil, leave a small amount of base oil and fry the garlic granules until fragrant, then pour in the prepared sauce and burn until bubbling. Because the sauce is starched, you need to stir and stir after adding it to the pan to avoid sticking to the pan.

8. Then pour in the fried eggplant and shake the pan to coat it with the sauce thoroughly.

9. Finally, add the green peppers and stir-fry a few times, and then turn off the heat when you smell the aroma of the green peppers.

Although this plate of sweet and sour eggplant is a little higher in calories, it is undeniably really delicious. Who can live up to such a delicious taste! Even if you are losing weight, you still have to have occasional cravings.  

 Quick Tip 

1. Deep-fried eggplant strips need to be cut thicker to avoid softness.

2. Marinate the eggplant with salt for 15 minutes, then squeeze off the black water to save oil and flavor.

3. When frying eggplant, it is best to turn on high heat to make the skin crispy; If the fire is too small, the eggplant will be soft and rotten, and it will not be easy to color.