How to make sweet and sour eggplant strips

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  1.Cut the clean eggplant in half and make straight diagonal cuts.Make sure that the diagonal cuts are facing each other, otherwise the diagonal cuts will be in the same direction.Prepare a clean tomato.

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  2.Take tomato skins for rolling flowers, cut celery stalks and green onions into short strips, eggplant Spread dry cornstarch on the cut surface and fry in oil.When the cornstarch noodles are fried, turn over and fry.Use a spatula to hold down the eggplant during frying, otherwise the eggplant will easily rise in the pot.

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  3. Fried eggplant, scoop it up and put it on a plate.The method of boiling the juice is simple.First put the pot into the pot Heat the oil and boil the sugar, then add the tomato sauce and stir-fry, add a little water, then add white vinegar, salt, chicken essence, and pepper.After boiling, thicken the juice with cornstarch water, and then pour the juice on the eggplant., finally sprinkle with chopped green onion, place the flowers rolled into tomato skins at both ends, place celery stalks and green onion shreds in the middle of the flowers, and surround the celery leaves for decoration.