Whether it is eaten cooked or steamed, the soft and glutinous taste of eggplant is so appealing. In the summer, Chef Huang also likes to make a bowl with braised noodles and vinegar, which is very comfortable. The proportion of the crispy paste is: five pounds of wheat flour, one and a half pounds of water starch, 500 grams of baking powder, two and two ounces of custard powder. This ratio is what we use in the hotel, and everyone can make it at home. In this case, the weight of various labor costs can be reduced according to the proportion. After preparing the raw materials, mix them in all aspects, and then add the water diluent.

The amount of water used should be adjusted according to the needs of the dish. If you need a thicker crispy batter, add less water. If the crispy batter needs to be thinner, just add more water. After making the crispy batter, wrap the eggplant with a layer of crispy batter, and then fry it at a temperature within 180°C until it is crispy after taking it out of the pot. The most common dish, fried eggplant, is made in this way. The finished product is crispy and delicious. The eggplant is peeled and reserved first. Generally, it is not necessary to peel the meat when frying or steaming it. It is better to fry or peel it. Cut the eggplant into strips and marinate with salt for three minutes.

Rinse with cold water, drain and set aside. Then break the eggs into the bowl, add three spoons of wheat flour and use chopsticks to mix into a batter. Then put the drained eggplant in wheat flour and coat it all over. When the pot is 70% hot, add a little more oil, then put the eggplant down and fry over high heat. Usually it's all fried in two minutes. Spoon onto plate. Then add a tablespoon of tomato sauce, a small amount of rice vinegar, a small spoon of white sugar and a chopped coriander. Blend into sauce. Take out the pot and bring the adjusted sauce fuel to a boil. Turn off the heat, add the fried eggplant and mix well.

Put it on the plate, it is a little sour and a little sweet, and it is very fragrant. It tastes very good and is very successful. One purple eggplant, cut into quarters, remove the core, cut into slices with a diagonal knife and set aside. Cut a small amount of ginger slices, a small amount of vine peppers, coriander segments, and dried chili peppers. Add an appropriate amount of cooking oil to the pot. Soak the cut eggplants in tap water in advance, beat them into special powder, and fry them at 60% temperature until golden and scoop them up. Leave some oil in the pot, add the ingredients and sauté until fragrant, add an appropriate amount of white sugar and an appropriate amount of Flavor, stir well and add the fried eggplant. Stir evenly and serve.