In this age of dazzling delicacies, are you tired of those cookie-cutter home-cooked ravioli? Today, let me take you on a journey to discover a mouth-watering new eggplant delicacy – sweet and sour crispy eggplant! This dish is not only sweet and sour, crispy on the outside and soft on the inside, but also perfectly combines the nutritional value and deliciousness of eggplant, which will definitely make you unforgettable.

The biggest highlight of the sweet and sour crispy eggplant is the excellent taste of sweet and sour. Through the carefully prepared sweet and sour sauce, the outer layer of the eggplant is fried until it is golden and crispy, but the inside remains tender and juicy. When you bite into it, the sweet and sour sauce instantly explodes in your mouth, and the fragrance of the eggplant complements each other, making you have an endless aftertaste.

Ingredients:

Eggplant, carrot, chopped green onion, salt, sugar, white vinegar, tomato paste, vegetarian oyster sauce, water, starch, cooking oil

Specific practices:

30. Friends, hello everyone, today we are going to make a sweet and sour crispy eggplant, after it is done, it is crispy on the outside and soft on the inside, sweet and sour, very delicious. To prepare a peeled eggplant, a plate of carrots, chopped green onions, we first cut the eggplant into long strips, cut it, put it on a plate, then add an appropriate amount of salt, grasp it evenly and kill the water for 0 minutes.

2. Then take another bowl, add a spoonful of sugar, a spoonful of vinegar, a spoonful of tomato paste, a spoonful of vegetarian oyster sauce, and finally add two spoons of water, then stir well and set aside.

3. After the eggplant is boiled, pour off the water, add an appropriate amount of starch, and stir well.

4. Then get out of the pot, add a little more oil, when it is hot, fry the eggplant in the pot over medium heat, fry until the surface is yellowed and take out.

5. Next, change the heat to high and pour in the eggplant again and fry it again, this time the eggplant as a whole becomes hard and darker, and you can take it out.

6. Leave the bottom oil in the pot, pour in the chopped green onion and fry until fragrant, then fry the carrots in the pot, then pour in the prepared soup, boil over high heat, and then stir-fry the eggplant evenly to get out of the pot.

7. Sprinkle some chopped green onions after the pot, a delicious sweet and sour crispy eggplant is ready, the eggplant is crispy on the outside and soft on the inside, sweet and sour, delicious to eat, friends who like it can give it a try.