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Eggplant is the only ingredient! The sweet and sour seasoning stimulates your appetite, making this exceptional side dish perfect with white rice. All the seasonings are easy to remember with 1 tablespoon each, making it attractive and easy to make.
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Cut the eggplant into bite-sized pieces, soak in water for 5 minutes, and wipe off the moisture. → Coat with potato starch in a plastic bag. → Heat plenty of oil in a frying pan, stir-fry the eggplant, then steam for 3 minutes. → Wipe off excess oil, add the sauce and white sesame seeds, and mix well.
Cut the eggplant into bite-sized pieces, soak in water for 5 minutes, and wipe off the moisture. → Coat with potato starch in a plastic bag. → Heat plenty of oil in a frying pan, stir-fry the eggplant, then steam for 3 minutes. → Wipe off excess oil, add the sauce and white sesame seeds, and mix well.
Eggplant is the only ingredient! The sweet and sour seasoning stimulates your appetite, making this exceptional side dish perfect with white rice. All the seasonings are easy to remember with 1 tablespoon each, making it attractive and easy to make.
Cut off the stem of the eggplant and cut into 3cm chunks while rotating.
Put the cut eggplant in a bowl, pour water over it, soak for about 5 minutes to remove the bitterness.
While the eggplant is soaking, put 1 tablespoon each of sugar, soy sauce, and vinegar in a separate bowl and mix to make the sauce.
Thoroughly wipe off the moisture from the eggplant with a paper towel.
Put the drained eggplant and 2 tablespoons of potato starch in a plastic bag, shake the bag to coat the eggplant evenly.
Soaking the eggplant in water prevents discoloration and removes bitterness.
Coating the eggplant with potato starch ensures that the sauce adheres well and the flavor is enhanced.
Wiping off excess oil after stir-frying reduces calories and results in a refreshing finish.
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