1. Ingredients: 2 eggplants, 2 eggs, two tablespoons of flour (about 50g), 25g of starch, 3g of salt, 1g of five-spice powder, 500g of peanut oil.

2. Cut the long eggplant into thick slices, about one centimeter thick.

3. Cut into 1cm square strips.

4. Two eggs, add two tablespoons of flour, one tablespoon of starch, one small spoonful of allspice, and an appropriate amount of salt. Mix into a smooth, lump-free, slightly thick paste.

5. The paste is slightly thick, and the gap will not be visible immediately if you scratch it with your finger.

6. Heat 500g peanut oil on one side, and quickly stir all the eggplant strips with your hands on the other hand, so that each eggplant strip is coated with a thin layer of egg batter. After the eggplant strips are fully covered with egg batter, fry them. Not only will a lot of oil be saved during the preparation, but also the moisture of the eggplant strips will not be lost.

7. Heat the oil to about 180 degrees, add the eggplant strips and fry them. Keep the fire on high throughout the whole process, this will save fuel, and the eggplant strips will not absorb too much oil due to the low oil temperature. Eggplants have more water, so it is not advisable to put a lot at one time. After removing from the pot, use long chopsticks to quickly separate the stuck eggplant strips.

8. When the temperature of the oil pan decreases, that is, when the bubbles become smaller, take out the eggplant strips, let the oil temperature rise, then add the eggplant strips and fry them until golden and take them out.

9. Take an appropriate amount of eggplant strips, add minced garlic, coriander, shredded carrots, shredded green peppers or oily chili seeds, add two spoons of pepper aniseed water, a tablespoon of vinegar, mix well, and put on a plate.

10. The delicious cold eggplant strips are a very popular cold dish on the summer table.