Recommended recipe:

Fried eggplant

Ingredients for making fried eggplant:

Ingredients: Eggplant (purple skin, long) 300 grams

Accessories: 150 grams of eggs, 60 grams of wheat flour

Seasoning: 50 grams of starch (peas), 3 grams of salt, 2 grams of MSG, 10 grams of green onion juice, 10 grams of ginger juice grams, 5 grams of cooking wine, 5 grams of sesame oil, 15 grams of cumin, 60 grams of soybean oil

Features of dry-fried eggplant:

Golden color, crispy on the outside and tender on the inside, salty and delicious .

How to make dry-fried eggplants:

1. Wash and peel the eggplants, cut into 1.5 cm square cubes, and season with refined salt, monosodium glutamate, green onions, ginger juice, cooking wine, and sesame oil. Mix well and add flavor.

2. Crack the eggs into a bowl, stir well, add 25 grams of flour, 75 grams of wet starch (50 grams of starch plus water) to make an egg powder paste, add 15 grams of oil and mix well.

3. Coat the diced eggplants with dry flour, then cover them one by one with egg powder paste, fry them in 50% hot oil until thoroughly fried, and take them out. When the oil temperature rises, fry again in the oil until golden brown and crispy on the outside. Take it out, put it on a plate, sprinkle with cumin and serve.

Foods that are incompatible

Eggs: Eating them with goose meat can damage the spleen and stomach; eating them with rabbit meat and persimmons can cause diarrhea; at the same time, it is not suitable to eat them with soft-shell turtles, carp, soy milk, and tea.

Korean fried vegetables

Ingredients:

Potatoes

Eggplant

Zucchini

Red pepper

Flour

Eggs

Pepper

Chicken essence

Salt

Recipe method:

. Prepare all the ingredients.

2. Add eggs to flour.

3. Add salt, pepper, chicken essence and appropriate amount of water.

4. Stir until there is no grainy batter.

5. Wash and cut all vegetables into thin slices.

6. Coat the vegetables in batter.

7. Pour olive oil into the pan and fry the vegetables coated in batter.

8. Remove both sides from being slightly yellow and drain the oil.

9. You can fry it again to make it crispier.

10. Put it on oil-absorbing paper to absorb the oil.

Recipe Tips:

The oil temperature is very important for frying vegetables. If the oil temperature is low, the vegetables and batter will easily spread. If the oil temperature is high, the vegetables will be fried easily.

So the oil temperature is 170 degrees.

Add an egg into the batter to wrap vegetables, which will make it more fluffy and taste better.

Fried vegetables can be dipped in salt and pepper or sweet and spicy sauce.