Bergamot Eggplant

Overview

I continue to tinker with my eggplants. I learned this bergamot eggplant from others. Seeing that some people remove the eggplant skin, I think it is better to leave the eggplant skin as a good thing. The eggplants that are coated in a layer of flour and deep-fried taste soft and glutinous and really delicious. I used oyster sauce as the topping, but you can also add some minced meat or replace it with tomatoes to make it sweet and sour. This depends on your personal taste. . .

Tags

• hot dishes
• eggplant
• flour
• garlic
• light soy sauce
• oil
• old soy sauce
• onion
• oyster sauce
• vinegar
• water starch
• white sugar
• ginger
• salt

Ingredients

Steps

1. 1 Material diagram

   

2. 2 Wash the eggplant and cut it into shapes as shown

   

3. 3 Coat the sliced eggplant with a layer of flour, and chop the onion, ginger and garlic

   

4. 4 Put enough oil in the pot and heat it

   

5. 5 Fry the eggplants in oil

   

6. 6 After frying, take out and drain

   

7. 7 Take a bowl, add a little oyster sauce, light soy sauce, dark soy sauce, white sugar, sour, salt and water and mix well

   

8. 8 Heat oil and stir-fry onions, ginger and garlic

   

9. 9 Pour the bowl of juice into the pot and bring to a boil

   

10. 10 Add a little water starch to thicken the gravy

    

11. 11 Just pour it on the eggplant