很簡(jiǎn)單，就是需要過(guò)油，偶爾吃也不是不可以，味道酸酸甜甜，涼了也不軟

用料

植物油

長(zhǎng)條紫茄子

3根

香菜

蔥姜蒜

干辣椒、花椒

土豆淀粉

3勺

碗汁:

生抽

2勺

白糖

1勺

米醋

2勺

蠔油

1勺

胡椒粉

一小勺

涼了也脆脆的風(fēng)味茄子的做法

1. 準(zhǔn)備好配菜，碗汁攪拌均勻備用

1. 茄子一分四條，去掉中間的芯，再切成眉毛條，少許鹽腌制十分鐘

1. 擠干水份，分三次裹土豆淀粉

1. 植物油加熱，六分熱時(shí)候放入茄子炸至表面微黃

1. 撈出，油溫再次加熱復(fù)炸一次

1. 熱鍋涼油，放入蔥姜蒜干辣椒花椒翻炒出香味

1. 放入炸好的茄子翻炒均勻，倒入碗汁，大火翻炒片刻
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1. 放入香菜，翻炒均勻即可出鍋

1. 涼了也是脆脆的，配米飯一絕