I'm at home fried fish fried eggplant fried lotus root are used a batter, with raw flour plus a little baking soda plus salt on it (two handfuls of noodles in a bowl with a chopstick head in the baking soda and bottle pick out a little bit on it ') add water to modulate into a porridge-like molasses ten minutes of frying batter is ready, the skinned eggplant from the middle of the cut, half of the eggplant plane on a wooden plate plane with a knife cut into slices (half a centimeter) with a pair of chopsticks plus eggplant slices in the paste on both sides evenly dipped in the batter into the warm oil and fried into a charred yellow fish out, sprinkled with pepper or cumin powder at will, need to mention one thing is that if the eggplant slices with some meat need to be in advance to add the meat mixture with onion and ginger minced sesame oil ingredients, soy sauce fried in the eggplant slices in the frying (add meat to eggplant slices and then from the middle of the slice and cut a knife do not cut off the middle of the meat with this) method and then put the eggplant box in the oil frying should not be separated).

Batter modulation method:

In accordance with the ratio of flour: starch = 3:1 batter, I usually use 3 tablespoons of flour, 1 tablespoon of starch, add a little soy sauce, an egg, and then add water little by little, keep stirring until the batter flows but there is a stagnant state, the chopsticks lift up the batter slowly flow down the batter, flow to the bowl of batter batter will leave traces of the batter, continue for a while before disappearing, this is the perfect batter;

This is the perfect batter;

This is the perfect batter;

This is the perfect batter;

This is the perfect batter;

This is the perfect batter;

This is the perfect batter. If you want a stronger flavor, you can also fry the eggplant box secondary processing, made of fish flavor, ketchup flavor or sweet and sour flavor, etc. You can also prepare the sauce according to personal preference, for children, ketchup is the first choice ah.

Main ingredients: 1 eggplant, 100g minced meat.

Accessories: 15g cornstarch, 15g flour, 1 egg, a little five-spice powder, about 30ml water.

Seasoning for marinated minced meat: 1g salt, 20ml light soy sauce, 10ml cooking wine, a little minced ginger, a little minced green onion, 5g cornstarch.

Procedure:

Add the wine, salt, light soy sauce, minced ginger, minced green onion and cornstarch to the minced meat, mix well, and stir in one direction until sticky. Make the batter. Wash the eggplant, cut into slices about the thickness of the thumb, and then cut across the center of the eggplant slices, do not cut off. Stuff the meat mixture in the center of the eggplant slices. Place the eggplant box in the batter and coat evenly. Pour in enough cooking oil, heat to 70%, add the battered eggplants and deep fry over low heat until the surface of the eggplants is golden brown. After frying, control the oil, or use kitchen paper to absorb the oil.