Eggplant is usually cooked in brown sauce, but in this creative information age, if you can only do this, it’s out!
1 / 2 carrot
1 green pepper
Appropriate amount of shallot
2 tablespoons ketchup
2 tablespoons oyster sauce
3 tablespoons sugar
2 tablespoons vinegar
2 tablespoons water
Appropriate amount of low gluten flour
Proper amount of salt
Appropriate amount of vegetable oil
Step 1Prepare the ingredients you need.
Step 2Wash the eggplant and carrot, remove the epidermis, wash the green pepper, remove the seeds and set aside. Eggplant peeled here tastes better, but if only for nutrition, eggplant skin is rich in anthocyanins, which can be retained as you like.
Step 3Cut the eggplant into strips, soak in water, sprinkle an appropriate amount of salt, mix well, and marinate for 10 minutes. Eggplant is slightly bitter. Adding an appropriate amount of salt to marinate will not only make the taste of eggplant better, but also make the fried eggplant strips more delicious.
Step 4Dice carrots and green peppers and set aside. Prepare scallions and garlic in a fragrant pot.
Step 5Beat an egg into low gluten flour, add a small amount of water, and stir into a medium thick batter.
Step 6Pour out the black water from the pickled eggplant, put it into the batter and stir evenly, so that each eggplant is covered with batter.
Step 7Heat the oil in the pot, fry the eggplant section covered with batter in the pot until the eggplant is golden and crisp, and then remove the oil control. Here, pay attention to keep the fire medium to prevent the crispy crust from being charred in a hurry.
Step 8Mix 2 tablespoons tomato paste, 2 tablespoons vinegar, 2 tablespoons oyster sauce, 3 tablespoons sugar and 2 tablespoons water into juice.
Step 9Heat a little oil in the pot and stir fry carrots and green peppers successively, pour in the material juice, heat it over a low heat until the material juice bubbles, add the fried eggplant strips, stir fry in the pot, so that each eggplant strip is evenly wrapped with the material juice.