Source: A little chef who loves to make food
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Sugar Eggplant
Sauce: 2 tablespoons tomato paste, 1 tablespoon sugar, 1 tablespoon white vinegar, 1 tablespoon starch, a pinch of salt and half a bowl of water.
Method:
1 Dice the eggplant, soak in water for 10 minutes, and remove.
2 Add the appropriate starch and coat well.
3 Fry the eggplant in hot oil until golden brown and crispy, remove it, drain and fry again.
4. Stir-fry the prepared sauce until it is sticky, add the fried eggplant, stir-fry evenly, sprinkle with sesame seeds, and remove from the pan.
Sugar Eggplant
Deep-fried eggplant
Batter: 50g flour + 50g starch + 1 spoon of custard flour (if you don't have it, you can skip it) + half a bowl of water to make it yogurt-shaped.
Method:
1 Peel and cut the eggplant into pieces, brew with water, drain the water, wrap in batter, fry in a pan at 6 oil temperature, fry until golden brown and crispy.
2 Heat oil in a pot, add 150g of sugar and stir-fry to light coffee, add eggplant and stir quickly, sprinkle with sesame seeds and remove from the pot.
Deep-fried eggplant
Fish-flavored eggplant
Sauce: 1 tablespoon light soy sauce + 1/2 tablespoon dark soy sauce + 1 tablespoon oyster sauce + 2 tablespoons vinegar + 1 tablespoon sugar + half a bowl of water and stir well.
Method:
1 Peel the eggplant, coat it with starch, fry it in oil until golden brown and crispy on both sides, and remove it
2 Stir-fry chopped green onion and garlic until fragrant, add sauce and mix well
3 Add the fried eggplant and stir-fry until thick.
Fish-flavored eggplant
Tomato roasted eggplant
Sauce: 1 tablespoon oyster sauce + 1 tablespoon rice vinegar + 1/2 tablespoon sugar + 1/2 tablespoon starch + 1/2 bowl of water
Method:
1 Peel and cut the eggplant into cubes, chop the tomatoes and mince the garlic
2 Wrap the eggplant in starch and fry over low heat until golden brown and remove from the skin
3 Pour oil into a pan, add minced garlic and stir-fry until fragrant, then pour in tomatoes and stir-fry the juice
4 Add the eggplant and mix well, pour in the sauce and stir-fry until the soup is thick and remove from the pot.
Tomato roasted eggplant
Sauce eggplant strips
Sauce: 2 tablespoons light soy sauce + 1/2 tablespoon dark soy sauce + 1 tablespoon soybean paste + 1/2 tablespoon oyster sauce + a pinch of salt, chicken essence, thirteen spices + 1/2 bowl of water
Method:
1 Peel the eggplant and cut it into strips, sprinkle with salt to remove the water, and squeeze out the water
2 Heat the oil and stir-fry the green onion and garlic until fragrant
3 Add the eggplant and stir-fry until raw
4 Add the sauce, drain and remove from the pan.
Sauce eggplant strips
These eggplant methods are simple and easy to learn, so try to make them if you like them. Remember to like and follow, thank you.