How to make fried sweet eggplant crispy and delicious, how to make fried eggplant crispy and delicio

Flavored eggplant] The first step is to choose fresh and hard eggplant, don't use the kind of soft eggplant, the soft eggplant will be hollow inside, and the hard eggplant will be crispy. To make flavored eggplant, you need to use long purple skin eggplant, which has a small bitter taste and is delicious.

Rinse the eggplant with water in advance, remove the tail, and don't wash it again after cutting. I've found that a lot of people cut eggplants and then wash them with water, which is wrong. If you wash the eggplant after cutting, it will stick to a lot of water, and it will be difficult to fry it crispy.

In the second step, cut the eggplant into uniform strips, then put it in a basin, drizzle some water slightly and stir it up. Be careful, just drench a little water, not too much.

Then add the starch and mix it gently, so that the outside of the eggplant sticks are covered with starch. Remember, you must use starch, not flour.

The third step is to pour clear oil into the pot, and when it is 7 hot, slowly put the eggplant into the oil and fry it. When you first put it in, don't stir it, and when the eggplant skin is set, stir gently with a spoon.

When the skin of the eggplant is golden brown, hardened and crispy, remove it.

Fourth, add the bottom oil to the pot, first add the pepper to fry the fragrance, and then put the dried pepper and minced garlic to fry. Add sugar, a little salt, cook in vinegar, put eggplant, stir-fry evenly, sprinkle in a little coriander, and put it on a plate.

1. Peel and cut the eggplant, make the meat into meat foam, add the ingredients, and mix well. You can put it according to personal preference.

2. Flour and eggs together, add some water, the noodles are not too hard, put the meat in the middle of the eggplant, and fix the edges with noodles. You can get your hands wet when making noodles, so your hands won't stick.

3. Roll a circle in the breadcrumbs, you can knead the dough tighter with your hands, and fry it in the pan until golden brown.

The crispy fried eggplant is as follows:

Ingredients: large eggplant.

Excipients: eggs, low-gluten flour, corn starch, corn starch, cornmeal, vegetable oil, baking soda, salt.

1. Put a bowl, put in 2 eggs, 2+1 4 tablespoons of cake flour, 2 tablespoons of cornstarch, 2 tablespoons of cornstarch, 1 tablespoon of cornmeal, 1 tablespoon of vegetable oil, 1 4 tablespoons of baking soda, mix thoroughly.

2. Remove the head and tail of the eggplant, cut it horizontally into slices about millimeter thick, it doesn't matter if it's thick or thin, it's okay not to be too outrageous, and at the same time turn the oil pan on medium heat.

3. Put the eggplant slices into the batter and let it cover with batter.

4. Put a drop of batter into the pot, the batter squeaks and then you can fry it, put the eggplant slices covered with batter into the pot, fry them into a lighter golden brown, remove the filter oil and let it cool slightly.

5. Raise the medium heat, add the fried eggplant slices and fry the sail to a deeper golden brown, quickly pick up the drained oil, and let it cool to enjoy it with the hail material in the state.

Ingredients: 3 eggplants, 1 egg. Excipients: appropriate amount of salt, appropriate amount of dry starch, appropriate amount of breadcrumbs, quantity of edible oil.

1. Choose this kind of long eggplant.

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, and fry it again after the oil temperature rises slightly, and then remove the oil control.

11. Drizzle with tomato sauce and enjoy.

Ingredients: 3 eggplants, 1 egg. Excipients: salt, dry starch, bread crumbs, cooking oil.

1.I choose this long eggplant.

2.Peel and cut into strips. Don't cut off the roots.

3.Sprinkle with salt evenly and rub slightly.

4.Sprinkle with dry starch.

5.Stick dry starch evenly on the surface of the eggplant strips.

6.After beating an egg, wrap it evenly over the eggplant.

7.Sprinkle with breadcrumbs.

8.Shake the breadcrumbs evenly.

9.Put oil in a pan.

The eggplant is so fried so crispy and delicious:Ingredients: 2 eggplants, 300 grams of pork, 80 grams of flour, 1 egg, 6 grams of cooking wine, 5 grams of light soy sauce, 4 grams of five-spice powder, 3 grams of salt.

Steps: 1. Clean the eggplant.

2. Then cut into two pieces and connect them in two.

3. Pork. <>

4. Then mince it.

5. When chopping half, add green onion and ginger to chop.

6. Chop it all.

7. Chop and add cooking wine.

8. Add light soy sauce.

9. Add salt and chicken essence and stir well.

10. Stir it.

11. Add one egg to the flour.

12. Add salt and five-spice powder.

13. Sandwich the marinated minced meat between the eggplant.

14. Pour oil into the pot and bring to a boil.

15. Add the flour to the water and stir the flour paste.

16. Then put the finished eggplant box.

17. Fry in a pan.

18. Fry until golden brown on both sides.

19. Quite delicious.

20. You can eat it directly, or you can splash some juice to eat.

Fried eggplant is one of the delicacies that many people like. However, in order to make the eggplant fried to a crispy texture that is neither soft nor rotten, you need to master some key skills.

First, choose fresh eggplant. Fresh eggplant has a shiny skin, a firm texture, and a heavy feel. This kind of eggplant not only tastes good when fried, but also is easy to handle during the production process.

Secondly, soak the eggplant in salted water for a while after cutting it into cubes. This removes the bitterness from the eggplant and draws out the moisture from the eggplant, reducing the amount of water that can be fried. After soaking, remove the eggplant pieces and drain the water.

Next, coat the eggplant pieces with a thin layer of powder with an appropriate amount of starch or flour to avoid oil splashing when they come into contact with the oil. At the same time, the powder can absorb excess water, so that the fried eggplant has a crispier texture.

Finally, the hot oil should be hot enough, the eggplant pieces should be fried until golden brown, and the oil should be drained as much as possible. To avoid excess oil after frying, you can use a kitchen paper towel to blot off the excess oil.

In short, if you want to fry crispy and not soft eggplant, you need to choose fresh eggplant, soak it in salted water to remove the bitterness, coat it with the right amount of powder, heat the oil enough and drain the excess oil. The eggplant made in this way is still crispy and delicious even when eaten cold.

Ingredients: eggplant, batter (mix the flour, eggs, water, salt and allspice).

1. First of all, put the eggplant in a pot, add salt and five-spice powder and marinate for 1 hour.

2. Then add the eggplant to the batter and let the eggplant be coated with batter all around.

3. Open frying: Put oil in a hot pan, and wait until the oil is hot to 5 hours.

4. The temperature of the oil should not be too high, otherwise the external coke will not be cooked, and it can be fried until golden brown.

5. After serving in the pot, you can eat it with garlic juice or your favorite sauce.

Regardless of whether bai is fried eggplant or pot-wrapped meat, the most important thing is to hang the batter: zhi ingredients: starch, dao water, edible oil.

Method: First mix the inner starch and water thoroughly, allow.

It can be slightly dry, and then pour cooking oil into the batter, and adjust the batter to a thin line with chopsticks. After the things to be fried, the oil temperature should be hot, about 7-8 percent, the oil temperature is low, the skin is not easy to hard, it is best to fry it twice!

Cooking oil is added to the batter to ensure that the dough is crispy and the surface is shiny.

Note: My brother is a chef and he taught me.

Homemade fried eggplant slices.

Step 1Wash the eggplant and remove the stems and cut diagonally into slices.

2.Sprinkle an appropriate amount of salt evenly on the surface of the eggplant and marinate it.

3.Mix flour and starch in a ratio of 3:1, add a little salt and soy sauce, add an appropriate amount of water to mix into a slightly viscous paste, pick it up with chopsticks, and the marks will not disappear immediately.

4.Eggplant slices dipped in batter.

5.When the oil is burned to 70% heat, the pot must be heated a little, otherwise it will be easy to get rid of the paste, and it will be kept on medium heat.

6.Fry until golden brown and remove.

7.Drain oil and serve.

8.Pound some garlic and add some soy sauce and chili oil.

Tips to adjust the batter is a very key one, directly affect the crispiness and color of the eggplant, after my many experiments, I found: the batter with eggs is crispy when fried, and it will become soft after a while, so remember not to add eggs if you want to eat crispy shells.

The new oil is not easy to color, add a little soy sauce to the batter, and you can make the eggplant slices golden brown and taste good.

Teach you how to make eggplant and never get tired of eating, sour, sweet and crispy, and my husband didn't eat it when he was slow to serve it.

Depending on your palate-

1. You can cut the eggplant into slices or strips for later use.

2. Use batter (white flour is mixed into a paste with water, add a little baking soda, and send for a period of time) for later use 3. Roll the prepared eggplant batter into a hot oil pan and fry it until golden brown.

4. To make tomato juice, add a little cooking oil when the pot is hot, add shredded ginger and tomato paste, like to eat sweet and sweet, and humidify starch (water to dry starch).

5. Pour tomato juice over the fried eggplant.

Features: Burnt on the outside and tender on the inside, crispy and delicious.

Eat deliciously, don't forget to adopt!