How to cook fried eggplant

Eggplant is a common vegetable on ordinary people’s tables. There are two common varieties of eggplant, one with purple skin and the other with green skin. Eggplant has high nutritional value and can prevent stomach cancer and has the effect of reducing swelling and relieving pain. There are many ways to cook eggplant, such as three fresh vegetables, eggplant boxes, eggplant with minced meat, etc. Today I will introduce a recipe for a delicacy made with eggplant - fried eggplant.

practice:

1. Cut the eggplant into slightly larger pieces than usual because the eggplant will shrink after being fried. You can peel the eggplant according to your personal preference. I didn't peel it and it tasted good.

2. Mix ordinary flour and starch in a ratio of 2:1 and add an egg. Use a slightly larger container to make it easier to coat the eggplant with flour later. The amount depends on how big the eggplant is, just enough to coat the eggplant with flour. Then stir evenly. If it is too thick, add some water. The batter should not be too thin. There should be obvious resistance when stirring with chopsticks. Then put the eggplant in it and coat it with batter.

3. Pour the oil into the pan and heat it. Turn to medium-low heat when it is hot, or use the frying mode of the induction cooker. Put the eggplant pieces coated with batter into the pan and fry for a while until the eggplant absorbs the oil and becomes soft. Remove the eggplants and place on a spare empty plate. Do the same with all the eggplants.

4. After processing the eggplant, chop the onion, ginger and garlic. If you have a tomato, it is best to chop one. If there is still a lot of oil in the wok, pour out some of it, leaving less oil than usual for cooking. Turn on the heat, sprinkle onion, ginger and garlic to sauté, then add the chopped tomatoes, stir-fry for a while, add appropriate amount of salt, a small amount of aged vinegar and dark soy sauce, then add the eggplant and stir-fry. Add salt according to the saltiness of the dish. If the dish is too dry, add a small amount of water halfway.

5. It should be ready to serve after frying for about 5 minutes. I turned off the heat after I smelled the fragrance and felt that the eggplant was soft enough. Finally, smash two cloves of garlic, chop them and put them in the pot. Simmer them in the residual heat, then stir the garlic and vegetables with a spatula, and you can serve it on the table and eat it while it's hot! It's quite oily, but it's good to eat occasionally.

Tips

The oil temperature for frying eggplant cubes must be low, otherwise the result may be dark cuisine, which is literally dark. . That's how I live my life. . If you find it troublesome to coat the eggplant with batter, you can skip this step and fry the cut eggplant directly. Don’t use too little oil! If you have green peppers, you can add some at the final stage of frying, which will also be very fragrant!