How to make sweet, sour, tender, fragrant and delicious home-cooked eggplant? Eggplant is a kind of vegetable that most people like. Common practices are: garlic-flavored eggplant, stewed eggplant and roasted eggplant with meat foam. In addition, there are home-cooked eggplant that adults and children love to eat, which is characterized by smooth and tender taste, moderate spicy taste, fresh and delicious.

Ingredients and seasonings: eggplant, vegetable oil, corn flour (or water starch), pepper, dried pepper, garlic paste, soy sauce, white rice vinegar (or rice vinegar) and white sugar. Production process:

Step 1: First, go to the vegetable market and select 3-5 fresh purple eggplants (followed by round eggplants). After cleaning, directly remove their head and tail edges, cut them into hob blocks with a knife, put them in a pot, and then pour them into cold water for 5-8 minutes (to avoid fading and remove bitterness) for later use.

Step 2: Then, pour the dried eggplant into the pot again, and at the same time, add a proper amount of corn flour or water starch (with different viscosities), and fully grasp and stir until it is desized for later use.

Step 3: Pour the right amount of oil into the pot (cleanliness and transparency are necessary conditions). When the temperature rises to 50-60%, put the packaged and desized eggplant into boiling oil one by one. For the first time, fry until it is solidified. After the temperature rises again in time, it is quickly poured and fried 10 second. Meanwhile, fry them for the second time (avoid steaming).

Step 4: Leave a little oil in the pot. First, add a little pepper, dried pepper and a proper amount of garlic. Stir-fry with slow fire, add 65,438+0 tablespoons of soy sauce, 65,438+0 tablespoons of rice vinegar (choose rice vinegar first if necessary), and small tablespoons of sugar (remember not to add salt). After turning to high heat and boiling, mix quickly and continuously with a spoon.

Step 5: Turn off the fire immediately after the juice is cooked to be thick (very important). Moreover, pour in the crispy eggplant that has been fried for a long time, stir it quickly and evenly, and then serve it on a plate. The home-cooked version of eggplant is ready, delicious and delicious. It is characterized by crispy outside and tender inside, sweet and sour, and the loan guarantee is loved by adults and children.

When frying eggplant, try to keep the temperature high. Usually, the temperature of 5-6 is the most suitable. Deep-fried the first time and crispy the second time (in this way, you can avoid inhaling a lot of vegetable fat when cooking again, which will cause greasy taste).