Eggplant and shrimp method

Shrimp eggplant is so delicious, crisp outside and tender inside, sweet and sour and slightly spicy, you can't forget it once you eat it.

Shrimp eggplant is delicious, crisp outside and tender inside, sweet and sour, slightly spicy. We went to Chengdu when our daughter graduated in the first half of this year. My snack goods took us to an old restaurant for dinner, which was very popular. My daughter said that every time I queue up, I have to wait 65,438+0 and 2 hours. I ate a Kung Pao shrimp ball at that time. The main ingredients in it are prawn kernel and diced eggplant. Shrimp and eggplant are fried, crisp outside and tender inside, sweet and sour and slightly spicy, very delicious. Its spicy degree is very suitable for me who can't eat too spicy. It's been half a year, and I'm still obsessed with Kung Pao shrimp balls. There happened to be shrimp and eggplant at home today, and I remembered the Kung Pao shrimp balls I ate six months ago. Although the ingredients are not complete, I tasted it and it tastes good. It is sour, sweet and slightly spicy. It is the lack of peanuts and the taste is not rich enough!

Diced shrimp and eggplant

Ingredients: South American white shrimp 12, 2 green eggplants;

Accessories: blended oil, cooking wine, salt, white pepper, sesame oil, garlic slices, ginger slices, red pepper and dried starch;

Bowl juice: 2 tbsp soy sauce, 2 tbsp balsamic vinegar, sugar 1 tbsp, starch 1 tbsp;

Exercise:

1. Rinse the shrimps with clean water, absorb the water with kitchen paper towels, then put them in a bowl, add cooking wine, salt and white pepper, mix well, and marinate for 10 minute; ;

2. Peel the green eggplant and cut it into small pieces;

3. Add a proper amount of starch into the bowl and evenly wrap the eggplant pieces with dry starch;

4. Heat the oil pan to 60% heat, add the eggplant wrapped with starch, and fry until the shell becomes hard;

5. Take out the fried eggplant and suck off the oil on the surface with kitchen paper towels;

6. Add a little starch, flour and water to a small bowl and stir it into a paste. Put the shrimp into the paste;

7. Fry the shrimps in an oil pan until they become discolored, and then take them out;

8. Take a small bowl and mix the juice: 2 tablespoons of soy sauce, 2 tablespoons of balsamic vinegar, sugar 1 tablespoon, starch 1 tablespoon, 4 tablespoons of water and a little salt, and stir well;

9, oil pan, saute ginger slices, garlic slices and red peppers, then pour the bowl juice into the pot and mix well with a spatula, and the soup begins to thicken;

10, put the fried eggplant and shrimps into the sauce and stir quickly and evenly;

1 1, pour a little sesame oil before taking out the pot;

12, pans and plates;