The restaurant sells 38 pieces of crispy eggplant. It costs less than 5 yuan to make it yourself. The method is simple and sweet.
When I was a child, I really didn't like eggplant, I always thought it had a strange taste. At that time, eggplants were mostly round, and the frying method was relatively simple. Unlike the Internet today, hundreds of recipes can be easily searched. At that time, eggplant was usually cut into strips, soaked in water, and then fried in a pot. When frying, put some garlic, and it came out as garlic-flavored eggplant. Every time I fry eggplant at home, I eat a few bites, and sometimes I don't eat it at all.
My attitude towards eggplant changed. I once went out to dinner with my roommates. They ordered a fish-flavored eggplant. I took a bite and found that the taste was not bad. At that time, I started to like eggplant gradually. It turns out that different methods can also decide people like it or not. Today, I will share with you a recipe for crispy eggplant. The restaurant sells it for 38 yuan, and it costs no more than 5 yuan to make it by yourself.
I bought round eggplants, if you don't have round eggplants, you can use long eggplants. However, the fruit of the round eggplant is more compact, the flesh is harder than the long eggplant, and the oil absorption is less. The long eggplant has a thin skin, more water, and soft flesh, which is easy to absorb oil and is more suitable for steamed eggplant.
Clean the eggplants, remove the roots, cut them into hob pieces, and cut them as thin as possible to make them easier to fry through. Soak the sliced eggplant in water for a while, then remove and drain.
Pour an appropriate amount of cornstarch into the eggplant and spread it with your hands. Make sure each eggplant is coated in cornstarch.
Put an appropriate amount of oil in the pot. After the oil is hot, put the eggplant in it, and fry it on medium and low heat until the shell becomes hard and the surface changes color. If the pot is small, it is recommended to fry in batches.
Prepare an empty bowl, add an appropriate amount of soy sauce, oyster sauce, vinegar, sugar, and salt. After adjusting the taste, add some water and starch, and stir well.
Leave the base oil in the pot, add chopped green onion and minced garlic, stir fry until fragrant, pour the sauce into the pot, stir while cooking, put the eggplant in when the soup is thick, stir fry quickly to let each A piece of eggplant wrapped in sauce.
I like to eat sweet and sour. I put a little bit more vinegar and sugar. You can adjust the sauce according to your own taste. When frying the eggplant, it must be fried until the shell becomes hard, and the speed must be fast when frying. The eggplant is crispy on the outside and soft on the inside, which is very delicious.
Eating some eggplant properly in summer can clear away heat and detoxify, reduce hyperlipidemia, high blood pressure, clear heat and activate blood, and resist aging. Eggplant is a cold vegetable. People with indigestion and deficiency of the spleen and stomach should not eat more.