Accessories: flour, corn starch, baking powder, salt, sugar and oil.

Steps:

1. The materials are ready.

2. Cut the eggplant from the middle, then cut it with an oblique knife for 5-6 times, and then cut it after 5-6 times.

3. Stir-fry the paste, using 3 parts of flour, 1 part of corn flour, a small amount of baking powder, salt, sugar, oil and water to make a thin paste.

4. Heat the oil in the pot.

5. Wrap the eggplant in batter one by one.

6. Fry one by one in the oil pan.

7. Fry until golden brown.

8. Take the oil out of the filter.

9. Service and enjoyment.

1. Starch: Adding a certain proportion of starch to the batter will increase the crispy taste. The whole powder has no crispy taste.

2. Oil: After the flour and starch are evenly mixed according to the ratio of 2: 1, a proper amount of salt, edible oil and water are poured in and stirred evenly. Cooking oil will make batter brittle and thick.

3. The state of the batter: pour water into the batter, add a little at a time and add it several times. The state should not be too thin or too thick, just flow. Put the eggplant into the batter, and the batter can be evenly wrapped on the surface of the eggplant.