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Sweet and Sour Eggplant

Sweet and sour dishes are more appetizing, and they are also a meal. Eggplant is my favorite. No matter how it is cooked, it is my favorite. You should have an appetizer on a hot day.

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Platón: Plato principal

Cocina: Chino

Palabra clave: Sweet and Sour Eggplant

Tiempo de preparación: 10

Tiempo de cocción: 20

Raciones: 2

Calorías: 65kcal

Ingredientes

400 g eggplant
10 ml oyster sauce
10 ml vinegar
10 g Millet chili
5 g shallot
8 g garlic
5 g jengibre
salsa de soja fina cantidad correcta
sweet potato powder cantidad correcta

Elaboración paso a paso

Prepare 2 fresh eggplants
Wash and remove the head and tail, and cut into long strips
Crush the sweet potato powder with a spoon and set aside
Cut the eggplant and sprinkle some water on it. In order to coat the sweet potato powder, don’t sprinkle it too much, just a little bit of humidity.
Roll the eggplant in the sweet potato powder and coat the sweet potato powder evenly
Heat the oil in the pan to 7-8% hot, slowly lower the eggplants one by one into the pan and fry
Fry until golden on both sides to remove the oil control for later use
Chili, green shallot, ginger and garlic mince
Make a sauce: oyster sauce, vinegar, sugar, light soy sauce and stir evenly with chopsticks
Leave a little oil in the pot, add chili, green onion, ginger, garlic and stir fry together to create a fragrance
Pour the sauce
Add a little water and boil it together
Bring to a boil until the juice is thick, add the fried eggplant and stir fry for a while
Sprinkle chopped green shallot before serving