food

2 eggplants, 2 eggs, starch and bread crumbs; Ketchup, sugar and water.

working methods

1. Beat the eggs into a bowl and beat them into a uniform egg liquid. You can also use only egg yolk, so that the fried eggplant will be more golden and beautiful. In addition, prepare two plates and pour in appropriate amount of corn starch and bread crumbs for later use.

2. Wash the eggplant, peel it, and then cut it into pieces 2-3 mm wide and 7-8 mm long.

3. First roll the eggplant in corn starch for several turns, evenly coat the surface of the eggplant with starch, and then gently shake off the excess starch on the surface. Pay attention to wrap the eggplant pieces at both ends, so as not to miss them. The photo shows that the excess starch has not been shaken off. )

4. Put the eggplant slices wrapped with corn starch into the egg liquid, and roll for a circle, so that the eggplant is evenly wrapped with the egg liquid.

5. Put the eggplant pieces wrapped in egg liquid into the bread crumbs, so that the surface is evenly covered with bread crumbs. Also, pay attention to both ends of the eggplant slices. This step can be assisted by hand, gently patting the bread crumbs to make them stick more evenly and firmly.

Treat all eggplant pieces in turn.

6. Pour oil into the pot and heat it to about 50% to 60%. At this time, there will be dense bubbles around the chopsticks. Turn down the fire a little, and then put the eggplant pieces into the oil pan in turn. This step should pay attention to two points. First, the oil temperature of eggplant before cooking should not be too low, otherwise the oil will bubble and become mixed; Second, don't touch the eggplant after it is cooked, otherwise the crumbs on the surface will fall off easily.

7. After the surface of eggplant is hardened and shaped, gently stir the eggplant with chopsticks to prevent adhesion and make it evenly heated on all sides. Stir-fry for about four or five minutes, until all the eggplant floats and the surface is golden, and the eggplant is cooked. Turn up the fire and fry for ten or twenty seconds, which can play a similar role in re-frying and make the eggplant surface more brittle.

9. Pick up the eggplant, control the oil and put it on the plate.

10, put a proper amount of tomato sauce and white sugar in a bowl, add a proper amount of warm water and stir well, then pour it into a wok, fry it on low heat until the tomato sauce thickens, and turn off the heat when it is red and bright.

1 1. Pour the cooked tomato sauce on the fried eggplant, which is delicious.

Eggplant should pay attention to these points.

1, the most important points are two points mentioned in this paper: ① The oil temperature of eggplant should not be too low before cooking, otherwise the oil will foam and become mixed; ② Don't touch the eggplant after it is cooked, otherwise the bread crumbs on the surface will fall off easily.

2. After the eggplant is put into the pot, the fire should not be too big, keep the appearance of small and medium fire, and avoid the fire being too big to fry the surface of the eggplant and the inside is not ripe. But the fire should not be too small, and the oil temperature in the pot should always be kept at a certain temperature, otherwise the eggplant will absorb too much oil.

When wrapping starch, a thin layer is enough, but it should be uniform, so as to ensure that starch is wrapped everywhere. This can help the egg liquid better adhere to the eggplant and make the bread crumbs stick more firmly. Second, it can effectively prevent eggplant from absorbing oil, so that fried eggplant is not greasy.