Tricks for fried eggplant in batter, what are the tips for frying eggplant

Autumn eggplant is many and cheap, 1 yuan can buy several, rural eggplant is not valuable, the family can not eat some casually, today there are guests at home, my mother will use eggplant to make a delicacy, entertaining guests with face and delicious. This is the traditional delicacy: fried eggplant boxes.

There are skills in fried eggplant boxes to be delicious, you can't fry them directly, you have to do these steps first, let's share the specific methods: wash the eggplant, if you pay attention to the skin, and then cut it like this, don't break it in the middle, break it every 2 pieces, pork belly, cooking wine, taste very fresh, peanut oil, salt, oyster sauce, green onion and ginger, stir evenly and set aside, when frying the eggplant box, some people use starch, some people use flour, chef: it's not right, teach you the right way, take 3 male eggs and beat them, add five-spice powder, salt, stir well, Add an appropriate amount of flour, a spoonful of starch, the effect of starch is to taste crispy, make an egg batter, this batter must stand for 10 minutes, so that the batter is even, in order to hang the batter thin and even, good-looking and delicious, take some meat filling, add to the eggplant, put it in the plate for later use, and then wrap it in egg liquid, the oil temperature is 6 into the heat, put into the eggplant, fry until it is white and float up, change it to a high fire, wait for the oil temperature to rise to 8 into the heat, put it into the eggplant box again, re-fry it twice, fry it until golden and crispy, and take it out, the time is not long, about 30 seconds to get out of the pot.

The effect of the second re-frying is more crispy, and it is not greasy, because the eggplant is fried for the first time and scrapes more oil, and the taste will be very greasy.

Such a simple and delicious fried eggplant box is ready, it is a delicious meal in the countryside, the guests come to the family to serve a plate, more enjoyable than eating dumplings, fresh and fragrant not greasy, appetizing rice, with cornmeal porridge is more delicious. Do you like to eat fried eggplant boxes? My family loves it.

To summarize the main points about the fried eggplant box:

First, the eggplant cannot be fried directly in the pot, but should be evenly coated with egg batter before frying, so that the eggplant is not greasy.

The second point: the fried eggplant box should be re-fried twice, because the fried food is generally more greasy, and if you want to relieve greasy, you need to re-fry it twice, and the crispy and greasy will be removed, which is particularly effective.

Cut it into original slices and mix the batter, so that the fried eggplant is very delicious!

Eggplant, salt, flour, cornstarch, corn starch, baking powder, cooking oil, salt and pepper, cumin powder, chopped green onion.

Production steps: Step 1: After cleaning the eggplant, cut off the head and tail, then remove the skin, and then cut it into thick slices with a thickness of nearly 1 cm, and finally put it in a large basin and sprinkle an appropriate amount of edible salt to make the eggplant taste at the bottom.

Step 2: Prepare a large bowl in the bowl according to 2:1:

Add flour, cornstarch, cornstarch and cornstarch in the ratio of 1, then add a little baking powder, stir with a spoon while adding water (don't just stir in one direction), stir well into a yogurt-like delicate batter, then add a little cooking oil and mix well.

Step 3: Heat the pot fully and add enough oil, the oil temperature is heated to 5, put the eggplant into the adjusted batter, wrap it in a layer of batter, and then put the eggplant into the oil pan in turn, fry it on one side until it is set and turn it over, and turn it over frequently during the frying period to heat both sides evenly. Fry for about a minute and remove with a colander.

Step 4: After the eggplant is fried for the first time, put all of them into the pan to fry it for the second time, stir it with a spoon to heat it evenly, and fry it until it is slightly yellow.

Step 5: Continue to boil the oil in the pot until it is 60% hot, pour in the eggplant again and fry it for about 30 seconds, and then use a colander to remove the oil after frying.

Step 6: Pour the fried eggplant into the pot, sprinkle with salt and pepper (you can also sprinkle chili noodles according to your taste), cumin powder, stir evenly and put on a plate. Sprinkle with a little chopped green onion and garnish!

Preparation. Ingredients, one pound of corn starch, two pounds of flour, three grams of baking powder, and fifteen grams of custard powder.

Excipients: 2 grams of salt, 2 eggs, 1 gram of chicken essence and monosodium glutamate, 1/2 spoon of clear oil.

Steps to adjust the batter]——

1. First prepare a container, put all the main ingredients, and control the ratio of cornstarch and flour (it is best to control it at 1:2, and at the same time, try to put as little baking powder as possible, otherwise the batter made in the later stage will have a bitter taste).

2. Then add water (do not put water in at one time, it is best to put it in several times, so that you can better grasp the consistency of the batter), and stir slowly in one direction.

3. When the batter is as thick as lubricating liquid, put in two eggs and continue to stir (note that you can only put two eggs at most, not the more the better, too many eggs will make the batter diluted).

4. Stir evenly and add clear oil (the purpose of adding clear oil is to make the fried eggplant brighter), salt, chicken essence, and monosodium glutamate to adjust the bottom mouth (adding salt can also make the batter easier to stir evenly).

5. In the end, it's simple, cut the eggplant, then evenly wrap the batter, put it into the oil pan (put it one by one to prevent the eggplant from sticking together, it will greatly affect the appearance), and fry it until golden and crispy.

Summary of batter]——

Summary. 1. The above four main ingredients are indispensable when preparing, because each has its own purpose, cornstarch can make the ingredients more crispy and crispy; Flour is the basis of all batter, and it must be classified; As the name suggests, baking powder is added to make the fried ingredients more inflated; The final custard powder is to add color to the fragrance, and some batters are not good-looking when fried, so put some custard powder out of the pot will be more golden.

The paste of fried eggplant hanging paste is generally mixed with eggs, flour, starch, and evenly, put the cut eggplant into it and wrap it evenly, the amount of paste should not be too large, generally the eggplant can be wrapped in a thin layer, and the oil temperature should also be mastered when frying, generally in 5-6 into the heat (that is, about 120-150 °), that is, the eggplant can be blistered after the oil, so that the eggplant can be fried yellow.

If you only use egg whites, the effect is not ideal, but you can also try, be sure to whip the egg whites before wrapping the egg whites, and put the eggplant in it after beating well, and the amount of egg whites should not be too much.

Try a few more times and you'll get the hang of it.

Garlic eggplant. Spray the eggplant with a layer of water (to prevent the eggplant from eating oil). The oil temperature must be higher, turn it in time after putting in the eggplant, and remove it when the surface of the eggplant is golden brown.

Put the bottom oil on the pot, add minced green onions, minced garlic (more), salt, flavor, seafood soy sauce, sugar (a little), appropriate amount of water, and finally put in the fried eggplant, reduce the juice over high heat, and put less chopped coriander when out of the pot.

Fried eggplant has a lot of oil, just fry it quickly, and if you can't do it, the eggplant itself will absorb oil.

Cut the eggplant well, put it in a basin, sprinkle a little water on the eggplant, and then use the starch to grasp evenly, you can use the oil temperature to be higher, because if it is too low, the eggplant will fry for a long time, not to mention, and it will absorb a lot of oil View the original post" Adopt it.

Why do my fried eggplants become soft when they are cold?

Ingredients: 2 long eggplants.

Excipients: flour, corn starch, baking powder, salt, sugar, oil.

Steps:1The materials are ready.

2.Cut the eggplant from the middle, then cut with an oblique knife 5-6 times without cutting, and cut again after 5-6 times.

3.Stir-fry the paste, mix it with 3 parts flour, 1 part corn flour, a small amount of baking powder, salt, sugar, oil, and water to make a thin paste.

4.Put the oil in the pan and heat it.

5.Coat the eggplant one by one.

6.Fry them one by one in a pan of oil.

7.Fry until golden brown.

8.Remove the oil from the filter.

9.Service and enjoyment.

1.Starch: Adding a certain percentage of starch to the batter will increase the crispy texture. Whole powder does not have a crunchy taste.

2.Oil: Mix the flour and starch in a ratio of 2:1, pour in an appropriate amount of salt, cooking oil and water, and stir well. Cooking oil will make the batter crispy and thick.

3.The state of the batter: Pour water into the batter, add a little at a time, and add it several times. The state should not be too thin or too thick, and the flow will be fine. Place the eggplant in the batter and the batter will evenly wrap around the surface of the eggplant.

Hello dear, I am happy to serve you<>

The batter for fried eggplant can be made by following these steps:1Prepare the materials:

Flour, starch, salt, pepper, eggs, cold water. 2.Place the flour, starch, salt and pepper in a large bowl of reeds and stir to combine.

3.Crack in the eggs and continue stirring. 4.

Slowly add cold water and stir until the batter is just the right amount of thickness to evenly coat the eggplant pieces. 5.Cut the eggplant into chunks and the size can be set according to personal preference.

6.Place the eggplant cubes in the batter and mix gently with chopsticks or fingers, making sure each eggplant cube is coated with a thin batter. 7.

To heat the oil, you can use a thermometer to control the oil temperature, about 170-180 degrees Celsius. 8.Place the batter-coated pieces of eggplant into the pan one by one, being careful not to put too many at once so they don't stick together.

9.Fry until golden brown and crispy on the surface, then remove and place on a paper towel to drain any excess oil. 10.

Deep-fried eggplant can be eaten with soy sauce, minced garlic, chili pepper and other seasonings, and the texture is crispy and delicious. 1.If you want the eggplant to be more crispy, you can add a small amount of baking soda to the batter, which will increase the bubbles on the surface of the eggplant residue grind, making the fried eggplant more crispy.

2.Deep-fried eggplant can be fried with other vegetables, such as shredded potatoes, onion rings, etc., to add a change in taste. 3.

If you want to reduce the amount of fat you fry, try steaming the eggplant chunks and then battering them until golden brown to reduce the amount of oil absorbed by the eggplant.

Hello, the batter of fried eggplant is made by mixing flour, lard, eggs, and condiments such as salt and sugar. The specific steps are as follows: 1. Prepare fried eggplant:

Wash some of the eggplant, strain it and cut it into shreds; 2. Heat the pan, pour in an appropriate amount of lard, put the shredded eggplant in the pot, and fry until the shredded eggplant becomes soft, but the taste is still tough; 3. Take the stool residue out of the eggplant shreds, turn off the heat, and mix the prepared flour, lard, eggs and condiments (such as salt and sugar) into a batter; 4. Mix the shredded eggplant and batter evenly; 5. Heat the pan, pour the fried jujube mixture into the pot, stir evenly and slowly, and fry slowly over low heat until the batter thickens; 6. After turning off the heat, you can put it in the pot and serve. Hope the above can help you.

1. Starch: Adding a certain proportion of starch to the batter will increase the crispy texture. All flour has no crunchy texture.

2. Oil: Stir the flour and starch in a ratio of 2:1, pour in an appropriate amount of salt, cooking oil and water, and stir well.

Cooking oil will make the batter crispy and bulky. <

1. Starch: Adding a certain proportion of starch to the batter will increase the crispy texture. All flour has no crunchy texture.

2. Oil: Stir the flour and starch in a ratio of 2:1, pour in an appropriate amount of salt, cooking oil and water, and stir well. Cooking oil will make the batter crispy and bulky.

3. The state of the batter: pour water into the batter, add a little each time, add it multiple times, the state is not too thin, not too thick, just enough to flow. Put the eggplant in the batter so that the batter can evenly coat the surface of the eggplant.