Before frying eggplant, it is necessary to wrap a layer of starch on the surface of eggplant. This is to prevent peeling and make the eggplant skin crisp. Cut the long eggplant into hobs and wrap it with a thin layer of starch, including corn starch, potato starch and sweet potato starch. Flour can also replace starch, but it is not as fine as starch when fried with flour. It is also easy to stick to the pot during frying, so that the oil penetrates into the eggplant, which is not easy to solidify and tastes greasy.

The method of frying eggplant is very simple, and you can eat it in a few minutes. Next, I will share with you the practice of frying eggplant.

1. Eggplants can be bought at any time. I took two clean eggplants and cut them into 0.8- 1 cm discs. Cut a plate of onion, a plate of ginger, a bowl of flour and prepare a spoonful of salt. be ready

2. Pour flour, ginger, onion and salt into a large bowl, and then add water slowly. Don't add water too quickly. Slowly add several times, stir while adding water, and make batter.

3. The batter should not be too thin. If it is too thin, you can't hang it on the eggplant. If it is too thick, it will affect the taste of eggplant. Therefore, when adding water, it should not be too urgent. The batter should be adjusted to the correct level. Everyone needs to try this a few times more, and it is good to be skilled.

4. Take out the eggplant, put it in a batter bowl and shake it constantly to ensure that the eggplant strips are covered with starch;

5. At this time, you can boil hot oil, add more oil, and frying eggplant consumes more oil. The oil is 60% to 70% hot, and the eggplant is fried in the pot until it slightly discolors and then removed;

6. Then adjust the fire, then put the fried eggplant in the oil pan and fry it again. After putting it in the pan, turn it over several times. It takes about 15 second. Re-frying, first frying and setting, second frying with coke. It is necessary to fry again, and the juice should be thick.

7. After frying, you should eat it while it's hot. It's crisp. After a long time, it will become soft, but it doesn't matter. It is still delicious. Eggplant must be drained before taking raw powder, and raw powder should not be taken too much; If you are interested, please try it! I'm sure you'll like it once.