[How to deep-fried eggplant is delicious and simple]_ making method _ Daquan

[How to deep-fried eggplant is delicious and simple]_ making method _ Daquan

Eggplant is the most common vegetable on the table of ordinary people. It has a unique flavor, rich nutrition, and suitable for all ages. Many people in real life like to eat eggplant.

But for those who are highly culinary, eggplant is not so good. If the casting method is not proper, it will affect the taste of the ingredients and reduce the nutritional content of the food.

So how to make the best eggplant?

How to make 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 and 1 tablespoon of starch, plus a little soy sauce.

2. Then add water little by little and keep stirring until the batter is flowing but stagnate.

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

Fried eggplant is flour or starch: fried eggplant is wrapped in flour, which is starch. It can also be fried directly.

Some people say that flour + water + a little salt is used to make a thick batter, not this one.

This is correct for dry starch frying, and it can only be done with fried powder.

The outer layer of the restaurant’s burnt eggplant is hard.

Just put the fried powder, the color is also beautiful, and it is hard and crunchy to eat.

How to make fried eggplant box: Ingredients: long eggplant, vermicelli, oyster mushroom, carrot, parsley, raw egg, flour, vegetable oil.

Seasoning: salt, ginger, shallot, white pepper, soy sauce, sesame oil.

Method: 1. First, make the fillings to be sandwiched in the eggplant box: Cook the fan, wash the oyster mushrooms and squeeze out the water, wash the carrots and parsley, chop them separately and put them in a container.

Add an appropriate amount of minced ginger, salt, white pepper, soy sauce, and finally add seasoning sesame oil and stir well.

2. Add the right amount of water to the flour and stir the eggs to make a batter.

3. Wash the eggplant and cut into half-centimeter-thick slices, then cut a knife from the middle, but do not cut it.

4, sandwich the stuffing into eggplant slices.

5, add the stuffed eggplant box, dip a layer of dry flour on the surface, and then add the prepared batter to make the surface evenly paste.

6. Pour edible oil into the pan and heat until it is 60% to 70% hot. Put them in eggplants one by one and fry them on both sides until golden brown.

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