How to Make Authentic Sweet and Sour Eggplant
The vitamin P in eggplant can help maintain the elasticity and physiological function of blood vessel walls, preventing hardening and rupturing. Therefore, regularly eating eggplant can help prevent and treat hypertension, coronary heart disease, and arteriosclerosis.
The taste is sweet and sour, with a crispy exterior and soft interior, especially appetizing.
- 400 grams eggplant
- 20 grams cornstarch
- 10 grams cooking oil
- 12 grams minced garlic
- chopped green onion (to your taste)
- 10 grams light soy sauce
- 5 grams drak soy sauce
- 5 grams black vinegar
- 5 grams oyster sauce
- 20 grams tomato sauce
- 5 grams sugar
- 1 gram salt
- 3 grams cornstarch
- 30 grams cleanwater
Prepare the sweet and sour sauce and let it sit.
Peel and cut the eggplant into chunks, then coat with a layer of starch.
Shake evenly in a sealed bag.
Using a sealed bag to coat the eggplant with starch will be more convenient.Heat oil in the pan.
Oil temperature test: Insert a dry wooden chopstick into the oil, and the tip of the chopstick will quickly produce numerous small bubbles.Add the eggplant pieces. Once one side is fried and set, flip the eggplant to ensure even heating.
Fry until the surface is lightly golden, then remove and drain excess oil.
In another wok, add a little oil, then stir-fry minced garlic over low heat until fragrant.
Add the eggplant and stir-fry.
Pour in the prepared sauce, stir-fry until each piece of eggplant is coated with the sweet and sour sauce.
Sprinkle a little chopped green onion for decoration.
- You can use either sweet potato starch or cornstarch for the starch coating.
- Oil temperature test: Insert a dry wooden chopstick into the oil, and the tip of the chopstick will quickly produce numerous small bubbles.
- For those who enjoy meat, you can add a bit of minced meat in step 7 for enhanced flavor.