Sweet and Sour Crispy Eggplant
| Eggplant 1 | Flour and Starch Appropriate amount |
| Oyster sauce 1 scoop | Ketchup 2 scoops |
| Thai sweet and spicy sauce 3-4 spoons | Light soy sauce 1 scoop |
| Salt Appropriate amount | Water starch (thickening) Appropriate amount |
Step 1
Cut the eggplant (round eggplant or long eggplant can be used) into 2cm wide and 8cm long strips. Sprinkle flour and starch 1:1 and coat evenly. You can sprinkle a little salt. If you sprinkle too much, the eggplant will become watery and it will not be able to hold the flour.
Step 2
Let it sit for 10 minutes, and you will find that the flour is firmly attached to the surface of the eggplant, so that it will not fall off easily when frying.
Step 3
Fry the eggplant over medium-low heat until it takes shape, then take it out and fry it again later to add color and force out the excess oil absorbed by the eggplant.
Step 4
The eggplant has been shaped after the first frying.
Step 5
After re-frying, the shell of the eggplant is already crispy, and it is ready to be poured with sauce.
Step 6
The next step is to boil the sweet and sour sauce, put the sauce into a pot and add an appropriate amount of water to boil, adjust the saltiness and lightness, thicken the sauce, and pour the sauce onto the eggplant. The color of ketchup and sweet chili sauce is very beautiful. If you don’t have Thai sweet chili sauce, add a spoonful of sugar to make it sweet. Add a spoonful of oil before pouring to make the sauce look more beautiful.
Step 7
Pour the gravy on top and sprinkle with a little chopped green onion for garnish, and this sweet and sour crispy eggplant dish is ready.
Step 8
Isn’t this recipe very simple, but the finished product is amazing.
Step 9
If you fry it at home, you don’t have to worry about the problem of gutter oil. The texture will no longer be so greasy when you re-fry it, and it will taste healthier. If you love her, make this delicious dish for her. Sweet and sour crispy eggplant cooking tips
