One long eggplant, choose a slightly straighter, cut the knives
After cutting it, it’s like this drop.
I used the flour to make a paste. When I hang it, I put the eggplant open and hang it inside, so that the inside and outside of the fried rice are all in focus.
Put the oil in the pot, it is best not to have the amount of eggplant. The oil temperature should not be too hot, 60% heat, when the eggplant is fried, it should be pulled open, so that the inside and outside are heated evenly, and it can be fried to golden.
If you like a little bit of focus, you can cool the eggplant and let it go through the oil again.
Juice: According to the ratio of 12345, cooking wine: soy sauce: white sugar: vinegar (white vinegar): clear water = 1: 2: 3: 4: 5 (spoon). Add a little starch. Stir well. If you like ketchup, you can reduce the vinegar relatively. Add 2 tablespoons of ketchup when frying.
Put a little bit of oil in the pot, pour the juice into the fire, and keep the spoon in a direction until the big bubble and the juice is thick, add a little sesame.
Put the fried eggplant in a moderate dish and pour the sweet and sour sauce on the eggplant~ you can sprinkle some sesame and chopped green onion
The photo did not pass the ps, it is the original picture. Do not like too much acid can reduce the amount of vinegar, according to this ratio made a little bit sour, in fact, add some ketchup color is brighter ~