Tips for how to fry crispy eggplant

Crispy tomato clips. Features Crispy appearance and mellow texture.

Ingredients: 300 grams of purple eggplant, 200 grams of fresh cuttlefish meat, 50 grams of fatty pork, 50 grams of barbecued pork, 1 egg, 8 grams of garlic meat, 5 grams of refined salt, 5 grams of monosodium glutamate, 2 grams of pepper, 2 grams of sesame oil, 10 grams of corn starch, 100 grams of self-rising flour, 1000 grams of raw oil (100 grams of oil).

Directions Remove the stems of the purple eggplant, peel them, cut off the head and tail, and then cut them into 24 thick slices. Then wash the fresh cuttlefish meat and cut it into thin pieces, add monosodium glutamate and refined salt, stir it with an all-purpose food blender, stir it into cuttlefish gelatin, and then add half an egg white, 5 grams of corn starch, and then stir evenly and set aside.

2. Cut the fatty pork and barbecued pork into fine grains, chop the garlic meat with a knife and add it to the cuttlefish gelatin, add pepper and sesame oil and stir well. Then pat the eggplant slices on the cornstarch, then divide the cuttlefish gelatin into 12 parts, stick them on the eggplant slices that have been patted with cornstarch, and then clamp the other eggplant lid tightly, it becomes an eggplant clip, serve it on a dinner plate, put it in a steamer for about 6 minutes to cook, take it out and wait for cooling.

3. Wash and heat the fried ding, pour in the raw oil and wait for the heat. Then put the self-rising flour in a bowl, add 60 grams of water, 10 grams of raw oil, and stir it into a thin pulp with chopsticks to make a crispy pulp. When the oil in the ding is warm to about 180 degrees Celsius, glue each eggplant clip with crispy pulp, put it into the oil pan and fry, and when it is golden brown, scoop it up and put it on a dinner plate.

There are many ways to make eggplant, which can be steamed, fried, or braised in a braised manner, and the cooking techniques are abundant. Use it to steam and make a plate of cold eggplant, refreshing and appetizing; Use it to fry and make a spiced eggplant, which is crispy on the outside and tender on the inside, not greasy; Use it to braise it, it has all the color and flavor, and it looks very appetizing. One of them is a favorite of the family, and that is the spiced crispy fried eggplant.

Every weekend, this spiced crispy fried eggplant is the protagonist of the table, and every time it is served, children always rush to eat it. Its method is also very simple, after simply marinating the eggplant and controlling the water, it is slurred with starch paste, fried in hot oil until golden brown, and a delicious five-spice crispy fried eggplant can be completed.

【Spiced crispy fried eggplant】

Ingredients: 2 eggplants, 2 eggs.

Ingredients: flour, baking powder, five-spice powder, ginger, onion and garlic, appropriate amount of salt.

Start making - 01: Remove the stems of the eggplant, remove the two ends, cut into uniform slices half the thickness of your fingers, pass the eggplant through clean water, and remove the water. Add an appropriate amount of salt and minced garlic and stir well, and marinate for about 20 minutes.

02: Take a larger container, add 200 grams of flour, 2 grams of baking powder, add 1 tablespoon of salt and 2 tablespoons of five-spice powder, beat in 2 eggs, and add an appropriate amount of minced green onion and ginger. Stir while adding water to make a batter.

03: Absorb the water on the surface of the eggplant with hygroscopic paper, put the eggplant into the batter, flip back and forth and stir so that each slice of eggplant can be fully coated with the batter, and finish all the eggplants in this operation.

04: Boil the pot, add more oil, turn on high heat and bring the oil to a boil (tumbling state). Switch to medium-low heat and let the oil temperature cool down slowly. When the oil is calm and slightly churning, remove the eggplant from the pan.

When the batter on the surface of the eggplant turns yellow, it means that it has been set, and the eggplant is removed to control the oil. Reduce the heat to high, bring the oil to a boil, and fry the eggplant again again. Fry until the color turns slightly browned, then remove it, and this five-spice crispy fried eggplant is ready.

Cooking summary ---

01: The thickness of the eggplant should be cut as much as possible, generally cut into half a centimeter, which is easy to fry and fry thoroughly. If the cut is too thin, the eggplant is easy to be soft and not formed, too thick and not easy to fry through, and absorbs too much oil.

02: The batter should not be too thin, if it is over-diluted, the surface of the eggplant is not easy to stick to the batter, and it is easy to fall off the batter when frying. The dilution of the batter is the best like "honey", the fluidity is not too strong, and the adhesion is good.

03: Frying should be done twice, the temperature of the first frying should not be too high, let the eggplant be simply set, and do not stir when frying. Second, the oil temperature should be higher, so that the eggplant can ripen quickly in a short time, absorb less oil, and eat healthily.

04: Eat this delicacy can be dipped in sauces, such as ketchup, chili sauce, etc., how delicious it is.

1. Ingredients: 2 eggplants, 1 pack of crispy fried powder, 3 tablespoons of flour.

2. Prepare two eggplants and a packet of crispy fried noodles.

3. After removing the stems of the eggplant, cut it into two and a half inch segments, then cut it into strips and soak it in salted water for 10 minutes.

4. Pour off the salt water.

5. Add the whole packet of crispy fried powder.

6. Add 3 tablespoons of flour and half a cup of water and mix well with the eggplant and marinate for 10 minutes.

7. Heat the oil pan and reduce the heat to medium.

8. Fry the eggplant until soft.

9. Remove from the pot and serve on a plate. A crispy eggplant crispy on the outside and soft on the inside is served.

1. 1.Two eggplants bought in the supermarket, washed with water, peeled.

2. 2.This is an eggplant that has been peeled.

3. 3.Cut it into cubes as you like, and cut them into as many pieces as you see fit. Add a spoonful of salt and wait 20 minutes to marinate.

4. 4.After marinating for 20 minutes, the water comes out and the water is discarded. (You can use a fence or a plate to hold down the eggplant to force the water out.)

5. 5.The batter is made so that you can hang the eggplant on it.

6. 6.Hang the battered eggplant and fry it in an oil pan until golden brown on both sides. (I use an induction cooker, and when I start frying at 1600 degrees, I convert it to 1200 degrees, or I will fry it black).

7. 7.Comes with some fried chili peppers, and it is delicious when eaten.

8. 8.Remove from pan and place on a plate and sprinkle with minced garlic and garlic juice. Isn't the step easy? If you love food, you can try to make some at home.

1.Slice the eggplant, put the salt hemp hemp, ten minutes or so, pinch off the water after the hemp is good, chop the green onion, chili pepper, green pepper minced and put it in the eggplant and stir, and then put in star anise powder, a little salt, because the salt is too much

2.Eggs and water to make a batter Not too thin and not too thick Put the eggplant in the batter Like croquettes Scoop a spoonful and fry in a pan.

3.Put oil The amount of oil is related to the amount of fried eggplant The heat should not be too big When the oil is ripe, put some chopped green onions to moisten the pot It is best to flash to the side when the green onions are chopped Because there is water in the green onions, the oil will splash outward When the green onions are fried until they are a little discolored, take them out and put in the eggplant.

4.Fry until both sides turn yellow.

5.After frying and removing the controlled oil on a plate.

1.Slice the eggplant and smear it with flour inside and outBeat the eggs and chop the meat.

3.Pour in the seasoning and half of the egg mixture.

<>5.Wrap in batter and start frying.

6.Done, it tastes good.

1. Ingredients: eggplant, 1 egg yolk, 100 grams of cake flour, 130 grams of water, 1 4 teaspoons of aluminum-free baking powder, a pinch of salt.

2. Method: 1. Cut the eggplant longitudinally first, and then slice it.

2. Mix low flour, water, 1 egg yolk, aluminum-free baking powder and a pinch of salt. (Eggs are big and small, so if they're too thick, add some water and they'll flow.) ）

3. Wrap the eggplant in batter.

4. Put oil in a small pot, heat it, insert a chopstick to test, and a lot of small bubbles will appear.

5. Add the eggplant and fry over low heat until golden brown on both sides.

6. Finally, there is a small amount of batter left, don't waste it, scoop it directly into the oil pan with a small spoon, and fry it, it is also fragrant and crispy!

Extended Information: Eggplant is highly nutritious, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Eggplant contains saponin, which can promote the synthesis of proteins, lipids, and nucleic acids, improve oxygen supply capacity, improve blood flow, prevent blood clots, and improve immunity.

The B vitamins contained in eggplant also have a certain auxiliary effect on dysmenorrhea, chronic gastritis and nephritis edema.