How to Make Sweet and Sour Crispy Eggplant
Sugar Vinegar Crispy skin EggplantIngredients Introduction
Main ingredients:
Purple-skinned eggplant (one)
Auxiliary materials:
Green onion (one) Garlic cloves (two) Salt (a little)Radish Fine (a little) Sugar (two spoons) Rice vinegar (four spoons) Volcano soy sauce (a little)Cornstarch Three spoons(three spoons)
How to make crispy sugar-coated eggplant:
1. Peel the eggplant and cut it into dice, soak in water.
2. Prepare the required ingredients.
3. Take a small bowl and put two spoons of Sugar, four spoons of rice vinegar, half spoon of Volcano soy sauce, and a little salt.
4. Add an equal amount of water, add one spoon of cornstarch, stir evenly to dissolve the sugar.
5. Drain the eggplant, squeeze out the water, dip it in two spoons of cornstarch, and shake the bowl to coat the eggplant with starch.
6. Heat an appropriate amount more oil than for stir-frying in a pot, fry one piece of eggplant at a time on low-medium heat until crispy on one side before turning over to crisp up the other side.
7. Remove all fried pieces when done.
8. Leave some oil in the pot and add minced garlic to stir-fry.
9. Add diced ingredients for stir-frying.
10. Stir the prepared sauce, (mix the settled starch evenly, pour it into the pot, do not use all of it, adjust according to your eggplant amount, just enough to coat) quickly stir-fry until the eggplant is coated with sweet and sour sauce.
11. Quickly add Radicchio Diced and green onion, then turn off the heat.
12. Serve in a bowl for consumption.
13.
Tips:
1. Squeeze out all water from soaked eggplant, otherwise it won't stick to the starch and the fried result will be not crispy.
2. Taste the sweet and sour sauce before adding it, adjust sweetness or acidity according to your taste, do not add too much salt as Volcano soy sauce already has some salinity.
3. This dish should be quickly stir-fried after adding the sauce, otherwise the eggplant will absorb too much sauce and lose its crispiness, so serve it immediately for best texture.
