Is crispy eggplant coated in flour or starch? How can I make it crispier?

Of course, it should be coated in flour, and it won't fall off when it is fried. You can coat the fried eggplant with a layer of egg wash and then coat it with flour to make the fried eggplant more crispy.

In the process of frying crispy eggplant, it should be coated with starch, and after being coated in flour, it is likely to be fried. If you want a crispier eggplant skin, you can choose a small crispy meat powder specially designed for frying.

The ratio of flour to starch is 3:1, so that the eggplant will be very good, and it will be particularly crispy after frying.

To make crispy eggplant, starched or floured? Follow this little trick and you won't get enough of the golden crispy! In the summer, the protagonist of many family tables has become eggplant, especially this summer, eggplant is quite cheap, it is simply the cheapest vegetable in the supermarket, only 2 cents 8 a catty.

I feel that the cheapest time of eggplant last year was not so low, probably because the eggplant had a bumper harvest this year.

In my opinion, although there are many ways to make eggplant, such as making eggplant boxes, and then for example, roasted eggplant, sweet and sour eggplant, I think the best thing should be crispy eggplant, that is, the eggplant is fried, and the fried eggplant is crispy on the outside and tender on the inside, whether it is used to make roasted eggplant, sweet and sour eggplant or directly dipped in sauce to eat, it is quite delicious. However, many people have reported that the crispy eggplant they make at home is not crispy at all when it comes out of the pot, let alone go back to the pot to fry it, and it is even softer and unedible after encountering moisture.

When making crispy eggplant, many people have questions, that is, is the surface coated with starch or flour? As I just said, no matter what we are frying, if the surface needs to be coated, it is not recommended that you coat it in flour, because the flour is not crispy when it is fried, it is that hard feeling, so it must be coated with starch!

First we need to prepare an eggplant, remove its skin, then cut the eggplant into hob pieces, don't cut it too small, then we prepare two more eggs, just the egg white, not the yolk, pour the egg white on top of the eggplant and stir it, and then sprinkle some dry starch, the starch evenly sticks to the surface of the eggplant! At this time, everyone takes the basin and shakes it a few times, so that the flour can be evenly coated on top of the eggplant.

Put more oil in the oil pan, and wait for the oil to be heated to 5, that is, when it is slightly smoking, you can put the eggplant in it and fry it until it is set, that is, take it out in about a minute, and then let the oil temperature continue to rise, and then put the eggplant in and fry it for a minute, that is, you need to fry it again, so that the surface of the eggplant is definitely crispy on the outside and tender on the inside, ensuring that the crispy, golden and crispy are not enough to eat.

Peel the eggplant and cut it into chunks and coat it with flour. You can go to Li Zhen for a while. It's nice to mix it with honey like this.

Well, put the eggplant. Beat an egg, coat it in flour, and fry it in a pan. Under transfection natural powder, so you can also eat it.

You can eat whatever you like.

Ingredients: 3 eggplants, 1 egg, appropriate amount of salt, appropriate amount of dry starch, appropriate amount of breadcrumbs.

1. Choose longer eggplants.

2. Peel and cut into strips, and do not cut off the roots.

3. Sprinkle salt evenly and rub slightly.

4. Sprinkle dry starch.

5. Evenly dip the dry starch on the surface of the eggplant strips.

6. Beat an egg and wrap it evenly on the eggplant.

7. Sprinkle with breadcrumbs.

8. Shake the breadcrumbs evenly.

9. Put oil in the pot.

10. Heat the oil at a temperature of 6 and fry it in a pan. Fry until it is set, then turn over and fry. Then take it out.

11. Drizzle with tomato sauce and enjoy.

Mix flour and starch.

If only flour is used, then the fried eggplant skin will be crispy and hard, not crispy enough, and the taste will not be good; And if only starch is used, the skin of the eggplant will be less brittle and softer. Mix starch and flour into a batter and wrap it in the outside of the eggplant to fry, which can not only maintain the tender taste of the eggplant, but also make the skin crispy and delicious.

Fried eggplant is a dish made of eggplant, salt, sugar, etc., and the ingredients include cooking wine, salt, sugar, pepper, chicken essence, five-spice powder, soy sauce, green onion and ginger foam.

How to make it: Prepare the ingredients: make the meat filling with a meat mincer, then put a little cooking wine, salt, sugar, pepper, chicken essence, five-spice powder, soy sauce, green onion and ginger foam, an egg, a little starch, stir (in one direction) Cut the eggplant well, and do not cut it with the first knife

Adjust the batter: flour, starch, an egg, a little salt and a little water, stir well, not too dry and not too thick, sandwich the meat filling into the eggplant, the meat filling can not be too full, otherwise it is easy to leak out, and put the good evenly stained batter and fry it in hot oil Pay attention to control the oil temperature is too high, it is easy to paste the oil temperature is low, and the oil will enter the eggplant, and the fried oil will be greasy.

Some people say that flour + water + a little salt is used to make a thick batter and fry it, which is not this. Dry starch fried this is correct, and fried powder can be put in it. The outer layer of the roasted eggplant in the restaurant is hard.

It's just fried powder, the color is also beautiful, and it's hard and crispy, and it tastes good. That's what we didn't put at home.

Fried eggplant should be coated in flour and fried, that is, starch, and fried directly.

Ingredients for dry-fried eggplant:

Ingredients: 300 grams of eggplant (purple skin, long).

Excipients: 150 grams of eggs, 60 grams of wheat flour.

Seasoning: 50 grams of starch (peas), 3 grams of salt, 2 grams of monosodium glutamate, 10 grams of green onion juice, 10 grams of ginger juice, 5 grams of cooking wine, 5 grams of sesame oil, 15 grams of cumin, 60 grams of soybean oil.

Dry-fried eggplant features:

The color is golden, crispy on the outside and tender on the inside, salty, fresh and fragrant.

Preparation of dry fried eggplant:

1.Wash and peel the eggplant, cut it into centimeter-square cubes, and mix well with refined salt, monosodium glutamate, green onion, ginger juice, cooking wine, and sesame oil to taste.

2.Knock the eggs into a bowl, stir together, add 25 grams of flour, 75 grams of wet starch (50 grams of starch plus water) to make an egg powder paste, and add 15 grams of oil and mix well.

3.Stick the eggplant evenly with dry flour, then hang the egg powder paste one by one, fry it thoroughly in 50% hot oil, and remove it. When the oil temperature rises, then put it in the oil and fry it until it is golden brown and crispy on the outside, take it out, put it on a plate, and sprinkle cumin to serve.

1. Starch is recommended.

Braised eggplant is a delicious and nutritious delicacy, and in the process of making braised eggplant, the eggplant needs to be fried. In fact, it is generally recommended to fry with starch, because starch frying is not easy to depulp, the appearance of the fried eggplant is golden, the taste is soft and glutinous, in addition, pay attention to the heat during the frying process, and use the eggplant fiber to avoid frying dry, it is recommended to use medium and high heat.

2. Use ordinary starch.

There are many types of starch on the market, including corn starch, sweet potato starch, potato starch, etc., and when making roasted eggplant, ordinary starch can be generally used, so that the burned eggplant tastes charred on the outside and tender on the inside, crispy and smooth, and you can also add an appropriate amount of flour and eggs to the eggplant, so that the taste is more soft and glutinous, fresh and smooth. However, in the process of frying, pay attention to slowly put it down from the side, and the frying time should not be too long, and the appearance can be fished out after the appearance is formed.

3 Yes. When making braised eggplant, starch is mainly used to set the shape, so that the taste of the eggplant is crispy on the outside and tender on the inside, and in the absence of starch, flour is also possible, and it will not have a great impact, and the flour is a powder made of wheat, which is rich in protein and nutritious, but it is necessary to pay attention to the amount of flour, and it can be slightly wrapped on the surface, not too thick, in addition, it can also be wrapped in a layer of egg liquid, so that the eggplant taste is more soft and glutinous, crispy.

41. First of all, clean the fresh eggplant, peel it and cut it into pieces.

2. Then add starch and grasp well, pour an appropriate amount of oil into the pan, fry in the pan until golden brown, remove and drain the oil.

3. Then pour oil into the pot, add millet pepper, minced ginger and minced green onion and stir-fry until fragrant, then add the meat foam and eggplant and stir-fry evenly, add fish sauce, chicken essence, light soy sauce and salt to taste.

4. Finally, simmer on high heat for 3-5 minutes before serving.

200 grams, cake flour: 50 grams, oil: 20 grams, corn starch:

10 grams, baking powder: 2 grams, salt: 1 gram, pepper:

1 gram, salt and pepper: 2 grams.

1. Cake flour, baking powder, corn starch, salt, pepper, oranges, add an appropriate amount of water and stir into a batter.

2. Wash the eggplant with water, then put it on the board and cut it into slices.

3. After cutting the eggplant, put it in the container of batter, and let each slice of eggplant be coated with a layer of batter.

4. Pour an appropriate amount of cooking oil into the pot and heat it, and fry the eggplant when the oil is 70% hot.

5. Fry the eggplant until golden brown on both sides.

6. Done. Punch the punch.

1 The two can be mixed.

Flour and starch are two different foods, flour is a powder made of wheat grinding, starch is a general term for powdered ingredients, such as: mung bean starch, sweet potato starch, corn starch, wheat starch, etc., different powders have different flavors and nutritional values, when frying eggplant, you can mix flour and starch together, mix and use fried eggplant, the meat inside is tender and delicious, and the crispy skin outside is crispy and delicious, which is more delicious.

2. Peeling is recommended.

The skin fiber of the eggplant is thicker, it tastes rougher, and it is slightly bitter, the eggplant meat inside the eggplant is very delicate and delicious, in order to fry the eggplant taste better, in the process of eggplant, the eggplant skin must be processed first, you can use a knife to cut, you can also use the peel processor to process the eggplant skin.

3. It can be soaked in salt water.

Brine is the product of salt dilution with water, the taste of brine is a little light salty, eggplant is soaked in light salted water before cutting, which can play a role in anti-inflammatory, sterilization and flavor enhancement, and eggplant absorbs oil, soak the eggplant in light salt water before cooking eggplant, eggplant will not absorb oil so much after that, and the eggplant taste will be relatively delicate and delicious, and it can also be processed in this way when frying eggplant.

41-2 minutes.

The temperature in the oil pan is relatively high, the ingredients of the eggplant are relatively simple, the most abundant ingredient in the eggplant is dietary fiber, which is better heated and cooked, and the fried eggplant usually cuts the eggplant into small pieces and then frying, the difficulty of frying is not very large, however, the time here is only for reference, and the specific situation is subject to the actual situation.

Although the taste of fried eggplant is more delicious, it is a fried food after all, and excessive consumption will increase the energy in the body, which is not conducive to energy consumption, and excessive consumption has the risk of gaining weight.

1. Both flour and starch need to be used. Method of frying eggplant: Preparation ingredients: 230 grams of eggplant, appropriate amount of cake flour, appropriate amount of oil, appropriate amount of cornstarch, appropriate amount of baking powder, appropriate amount of salt, 1 gram of pepper, 2 grams of salt and pepper.

2. First of all, use water to wash the prepared eggplant. Add the prepared flour, baking powder, starch, salt, pepper and water to the bowl and stir well with a tool. Then use a kitchen knife to cut the washed eggplant into small pieces.

Cut it and put it in the batter and wrap it well. Then put an appropriate amount of oil into the pot, heat it over high heat, and fry the eggplant wrapped in it. Once fried, put it on a plate, sprinkle with the prepared salt and pepper, and it's ready.

Fried eggplant with flour or starch:

It is better to use starch for fried eggplant. Because fried eggplant is a fried food, it is wrapped in starch and fried, the appearance of the eggplant will be crisp, and the flavor of the eggplant inside will retain the original aroma and taste better.

How to prepare the batter of fried eggplant:

1. Adjust the batter according to the ratio of flour:starch = 3:1, I generally use 3 tablespoons of flour, 1 tablespoon of starch, and a little light soy sauce.

2. Then add water little by little, stirring constantly, until the batter is flowing but stagnant.

3. Lift the chopsticks and the batter will flow down slowly, and the batter flowing into the batter bowl will leave traces and disappear after a while, this is the batter.

Dietary contraindications for eggplant

1. Eggplant + crab may harm the stomach

2. Don't eat eggplant during menstruation and people with spleen and stomach deficiency

Eggplant is cool and smooth, spleen and stomach deficiency should not be eaten more, women should try to eat less before and after menstruation, over-ripe eggplant will be poisoned after eating, do not eat. Eggplant contains ingredients that induce allergies, and eating more will make people nervously restless, so people with allergies should avoid eating it.