First, clean the eggplant, remove the bottom and cut it into hob blocks, so that the cut eggplant is easy to be heated evenly, and then mix a batter. Use medium gluten flour as flour and add appropriate amount of water. If you are not sure about the amount of water, add it slowly, stir evenly every time, add water according to the state, and put a little salt in the batter, so that the fried eggplant will taste better.

Ingredients: two eggplants.

Accessories: appropriate amount of corn oil, a little flour and a little salt.

Steps:

1, and the batter is even without bumps. Put the eggplant pieces into the batter, and the batter can form a film on the eggplant surface, which is commonly known as batter. The specific state is shown in the picture below, and the eggplant is wrapped in batter for use.

2. Next, put a proper amount of corn oil into the waterless pot. Of course, it is also possible to use soybean oil. There is only oil and no water in the pot, so that the oil won't spill. When oil and water are together, they will splash around and the oil will slowly heat up. Standing in the middle of the oil with chopsticks and seeing small bubbles around the chopsticks, the oil temperature will be just right.

It is worth noting that the oil temperature is not constant. When eggplant is put into oil, the oil temperature will drop, so every time you put eggplant, you have to wait for a while, and the oil temperature will rise. After the next operation, a layer of paste will be formed on the surface of fried eggplant. The reason why flour is used instead of starch is because the paste made of starch will be harder after frying. Although it looks good, it personally feels that the taste is not as good as flour paste.

4. Don't hang too much batter on the surface of eggplant. The batter is too thick, and it feels like eating fried noodles. A thin layer of batter can highlight the flavor of eggplant. Eggplant doesn't need to be fried twice. Eggplant itself can be eaten raw, and it is soft and easy to fry thoroughly, so the frying time should not be too long, and it is enough to fry once.