Eggplant practice can be said to be very rich, can be fresh and elegant, but also mellow flavor, whether it is stir-fried, or with other ingredients, always satisfied, and the flavor of the eggplant is a practice, the taste of the more distinctive dishes . Clean the eggplant, cut into hobnail pieces into the basin, then add an egg white and mix well, in the next glutinous rice flour and starch, hand tossing evenly, so that each eggplant pieces are coated with starch, which prevents the eggplant from absorbing the oil, but also improves the crispiness of the eggplant.

First of all, the eggplant cut into a hobnail block, wash it, the purpose is to remove the bitter taste of eggplant, and then is the surface of the moisture is good to wrap the powder, the pot of boiling oil, oil to add more, oil burned to seventy percent hot, home to do it is the front of the chopsticks put in the pot if the bubbling on the pot eggplants from the middle of all four, the eggplant core should be removed part of the core, because of this core with more than one eggplant, eggplants are very easy to return to the soft, and so will be more oil over! the oil is also relatively eat oil, and then the eggplant diagonal knife into uniform strips, other shapes can actually be changed into a hobnail block can also be.

Put the fried eggplant strips in the sauce, put in the parsley section, pan fry two, sprinkle a few sesame seeds out of the pot on the table, outside of the burnt crisp, taste slightly sweet, a little spicy. The old and the young are both suitable. Share more food every day, learn dishes less detour, when the eggplant outside the scorched tender, a little oil in the pot, a little water, into the sugar, steamed fish sauce, soy sauce small fire constantly stirring, and then into the eggplant guys don't listen to stir-frying, put a little green peppercorns before the pot can be.

Leave the bottom of the oil into the ginger, garlic and chili pepper burst incense will be eggplant back to the pan stir fry dripping into the soy sauce stir fry evenly sprinkle salt and chicken powder, down into the green pepper stir fry to taste can be a tasty flavor eggplant is ready, pour a little more cooking oil in the pot, the oil temperature to 6 into the heat into the eggplant for deep-frying, deep-frying time to use the eggplant with a spoon to beat the eggplant scattered, so that it is uniformly heated, probably fried for about 1 minute or so, deep-fried to the surface of the skin golden brown! The eggplants will be ready to be removed from the pan.