I still remember when I was a child, the garden at home was full of delicious food in autumn, especially eggplant, which was too much to eat. Moreover, it was one of those green eggplants. Just pick one, clean it, cut it into thin slices, marinate it with salt for a while, squeeze out the water, and add sesame oil to mix it, which is a side dish with porridge. The fragrance of eggplant is particularly appetizing.

My husband and mother-in-law once said that people in our place can't eat, and there are too few patterns. Many ingredients are too monotonous. At first, I was not convinced and would argue a few words, but now it seems that Xuzhou people really eat too much, and some very simple ingredients can toss out unexpected delicious food. After eating eggplant for more than 30 years, I have done steaming, braising and barbecue, but today my mother-in-law taught me this kind of practice, which is really the first time.

Eggplant is easy to absorb oil, and restaurants usually fry it until the skin is slightly crispy. It's delicious, but it's too greasy. Today, my mother-in-law taught me something similar to the green pepper dough bumps I made before. Eggplant was wrapped in a layer of flour and fried in an oil pan. Unexpectedly, the fried eggplant was surprisingly delicious, especially for dinner.

Main ingredients: eggplant 1 strip, flour 1 bowl, 2g of salt, 2g of spiced powder, onion 1 root, 2 garlic, millet spicy 1 piece, and proper amount of edible oil.

Specific practices

1, eggplant cut into long strips, add 2 grams of salt and marinate evenly 15 minutes. Pickled eggplant will not absorb too much oil after frying.

2. Squeeze out the water from the marinated eggplant, add a spoonful of spiced powder and mix well, then add a small amount of flour several times, so that each eggplant is evenly covered with a thin layer of flour.

3. Pour oil into the pot, add chopped green onion and minced garlic and stir-fry until fragrant. Pour the eggplant wrapped in flour and stir-fry over medium heat.

4. Stir-fry until the eggplant is soft and the dough is slightly burnt. Add millet spicy, add some chopped green onion and stir-fry evenly. I used Sanhe non-stick pan to fry it, so it won't stick to the pan or paste it.

Sanhe non-stick wok in Chinese restaurant, the lid design is particularly user-friendly, and the whole wok is light and suitable for little girls. Although it is pure white, it has been used several times. As long as the outside and bottom are cleaned in time, it has not turned black at all. The wood grain handle design is very like it, which is worth recommending. # Chinese restaurant with the same pot #