Eggplant can also be fried in addition to stir fry, do you know how crispy salt and pepper fried egg

In addition to stir-frying, eggplant can also be fried and eaten, and the crispy method of frying eggplant with salt and pepper is: first cut an eggplant into thin slices for later use, then add two eggs to the bowl, three spoons of plain flour, and a large spoon of cornstarch, and stir well in one direction. When the oil temperature is 60% hot, soak the thinly sliced eggplant into the egg mixture, put it in the hot oil and fry it for 3 minutes.

When out of the pot, you can sprinkle some salt and pepper on the skin of the eggplant, cumin, friends who like to eat spicy can also put in some chili noodles, and a crispy fried eggplant is ready. The eggplant has a fragrant and tender taste, and there are many ways to make it. In daily life, we often eat eggplant with tomatoes fried eggplant, as well as braised eggplant, garlic eggplant and a series of fried eggplant.

In fact, after wrapping the eggplant in a layer of egg liquid and frying it, the eggplant is crispy on the outside and tender on the inside, and it is also crispy and delicious to eat.

First, we need to cut the eggplant into thin slices, if the skin is sticky, you can put it in water for cleaning. Flour and starch must be added to the egg mixture, so that the taste is more crispy

When we cut the eggplant, we must be careful not to cut it too thin or too thick, its thickness is about 5 mm. Sometimes the eggplant is found to be smooth when cut, and only needs to be cleaned with water. When preparing the egg mixture, pay attention to the amount of flour and starch, do not need to add too much, just mix the egg liquid into a thin paste.

In case the egg liquid is too thick to wrap the eggplant at all, and during the frying process, there will be oil filling in the eggplant.

2. After the oil temperature is five or six hot, put in the eggplant covered with egg liquid, and wait until the color turns golden brown, and then you can sprinkle in your favorite seasoning and eat

When making fried pepper and salt crispy eggplant, you must remember to fully soak the surface of the eggplant in the egg liquid, and slowly put it into the oil pan one by one, because the eggplant itself is very large, so as not to cause the phenomenon that the frying heat is too small. Wait until the eggplant is fried, add some salt and pepper, cumin, and you can eat. If you have children at home, remember not to put chili noodles.

So, have you learned this crispy eggplant with salt and pepper?

You can use salt to spread the skin on the skin and fry it to make it taste better and taste good.

It is to cut the eggplant into cubes in advance, then stir it with the egg liquid, heat the oil and put the eggplant dipped in the egg liquid in the oil pan and fry it, fry it until golden brown on both sides, you can sprinkle some pepper and salt, and this dish is made.

After the eggplant is cleaned, remove the skin, cut it into thick slices with a thickness of nearly 1 cm, sprinkle with an appropriate amount of edible salt, add flour, cornstarch, cornstarch and cornstarch according to the ratio of 2:1:1, and then add a little baking powder, heat the pot fully and add enough oil, the oil temperature is heated to 5 into the heat, put the eggplant into the prepared batter, wrap it in a layer of batter, and then put the eggplant into the oil pan in turn. After the eggplant is fried for the first time, put all of them into the pan and fry it for the second time Continue to burn the oil temperature 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.

Sprinkle with pepper, salt and cumin powder, stir evenly and serve on a plate.

<> "Salt-and-pepper fried eggplant.

Ingredients: 1 eggplant, 3 eggs, appropriate amount of flour and starch, 1 tablespoon of salt, a pinch of pepper, 1 tablespoon of salt and pepper, a pinch of chili powder.

Method: 1. Prepare all the ingredients, wash the eggplant and cut it into slices for later use, add 1:1 flour and starch to the bowl, add 1 tablespoon of salt, half a spoon of pepper, beat 3 eggs, stir without granules.

2. Put the eggplant slices into the flour batter and cover the batter, heat the oil, wait for the oil temperature to be 8 hot, fry the eggplant until the surface is slightly yellow, and then heat the oil temperature again, put in the fried eggplant slices and fry them for 20 seconds to remove Yeming.

3. Sprinkle with salt and pepper and paprika.

1. Ingredients: 1 eggplant, appropriate amount of coriander, appropriate amount of three spices, appropriate amount of salt, appropriate amount of starch, 1 egg.

2. Method: 1) Chop the coriander for later use, cut the eggplant into pieces, add an appropriate amount of salt, marinate for 30 minutes, and control the water from the pickled eggplant.

2) Add the appropriate starch and thirteen spices to the marinated eggplant, add another egg, and stir evenly.

3) Put an appropriate amount of oil in the pot, put the eggplant into the pot and fry it over medium heat, and fry it until it is golden and yellow. Finally, sprinkle in the coriander.

The method of eggplant can be said to be very rich, it can be fresh and elegant, but also mellow and flavorful, whether it is stir-fried, or with other ingredients, it can always be satisfying, and flavored eggplant is a method, the taste is more distinctive dishes。Clean the eggplant, cut it into hob pieces and put it in a basin, then add an egg white and stir well, add glutinous rice flour and starch, stir evenly with your hands, and let each eggplant piece be coated with starch, which can prevent the eggplant from absorbing oil and improve the crispiness of the eggplant.

<>First of all, the eggplant is cut into hob pieces, washed and washed, the purpose is to remove the bitterness in the eggplant, and then there is moisture on the surface to wrap the powder, the oil is burned in the pot, the oil should be added more, the oil is burned to seventy percent hot, if the home is done in front of the chopsticks in the pot if it bubbles on it, the next pot eggplant should be from the middle of all four, the eggplant core should be removed partially, because this core belt is more, the eggplant is easy to soften, and so on will be more oily, and then the eggplant oblique knife is changed into a uniform strip, other shapes can actually be, It is also possible to change to a hob block.

Put the fried eggplant strips in the prepared juice, put in the coriander segment, stir-fry twice in the pot, sprinkle a little sesame seeds out of the pot and serve on the table, the outside is charred and the inside is crispy, the taste is slightly sweet, a little spicy. Fun for all ages. Share more food every day, learn dishes and avoid detours, when the eggplant is charred on the outside and tender on the inside, a little oil in the pot, a little water, put in the sugar, steamed fish juice, light soy sauce and stir over low heat, and then put in the eggplant Everyone does not listen to the stir-fry, and put some green peppercorns before the pot.

Leave the bottom oil, pour in ginger, garlic, chili pepper and stir-fry the eggplant back to the pot and stir-fry, pour in soy sauce and stir-fry evenly, sprinkle salt and chicken powder evenly, add green pepper and stir-fry into the flavor, a delicious flavor eggplant is ready, pour a little more cooking oil into the pot, the oil temperature is heated to 6 into the hot and then go into the eggplant for frying, when frying, use a spoon to break up the eggplant, let it be heated evenly, about 1 minute or so, fry until the skin is golden and can be out of the pot.

When the chef in the restaurant cooks,Soak it in water for a while, then press it a few times, and then pat it again, the purpose of this is to reduce the amount of oil absorbed by the eggplant, and the fried eggplant will be crispier!

If you want to make a delicious flavor eggplant, then the eggplant must be fried, the eggplant itself is a special oil-eating vegetable, even if it is a vegetarian fried eggplant shreds, you have to put a lot of oil to fry to be delicious, the fried eggplant is crispy on the outside and tender on the inside, and the taste will be better.

Of course, its essence is to make it charred on the outside and tender on the inside, if you don't fry it, it will definitely not be delicious, and the most important thing about this flavor eggplant is that it must be fried, and then pat it into powder, and then, it must be boiled for a longer time, and if you pat the powder, you have to stick to the eggplant twice respectively, and then fry it when it is completely soaked, so that it is very crispy.

I think so, because eggplant is a food that is more suitable for frying and can add flavor.

Yes, the frying step is very important. Cut the eggplant into large pieces and fry them in the pan to lock in the original flavor of the eggplant. And the taste is crisp. Crispy on the outside and tender on the inside, it's delicious.

1. First wash the eggplant and cut it into round slices of about one centimeter, if you like strips, you can also cut them into strips, and then add salt to the water and soak them for three minutes to prevent them from turning yellow after oxidation.

2. Crack the eggs and stir with an appropriate amount of salt.

3. Drain the eggplant, wrap it in egg wash, and then coat it with starch.

4. Heat the oil, put in the wrapped eggplant slices when the oil temperature is 9 hot, fry until golden brown on both sides, and remove it.