Eggs (of hens)

two

aubergine

1 root

flour

Proper amount

condiments

coriander

Proper amount

oil

Proper amount

potato starch

Proper amount

chicken essence

Proper amount

salt

Proper amount

step

1. 1 peeled eggplant and two eggs for later use.

2.2 Slice eggplant, soak it in water to avoid discoloration, and chop coriander.

3.3 Beat the egg until it bubbles, add potato starch, flour, chicken essence and salt, and stir well.

4.4 Put the eggplant into the paste and dip it evenly.

5.5 Heat the oil in the pot and add the stained eggplant.

6.6 fry until golden brown, and the eggplant can be taken out of the pot.