The first step of purple eggplant: peel the washed eggplant, then cut it into thin slices, put it in water, then pour in a spoonful of salt, soak it for 10min, and marinate the bitter water in the eggplant. Adding salt can also prevent eggplant from oxidation and blackening! Step 2: Beat 3 female eggs into a bowl, add 1 tablespoon to consume oil, appropriate amount of thirteen spices, appropriate amount of salt, and a spoonful of wheat flour, and stir evenly for a while until the wheat flour has no noodle soup. Note: don't put a drop of water, otherwise the batter won't be yellow and it will be easy to paste. Step 3: scoop up that soak eggplant, drain the water, and put it into the batter, so that each eggplant is covered with batter. Step 4: put a proper amount of oil in the cold pot, add a little oil, and the oil will burn to 80% heat. Add sticky eggplant slices, adjust to slow fire, fry until golden on both sides, fry until golden for 3 minutes, take out oil control and replenish water.
Step 5: Sprinkle the spiced powder out of the pan, which is crispy outside and tender inside, especially fragrant. Old people and children love to eat, and the whole family scramble to eat when serving. The eggplant made is fresh and not greasy, easy to digest and too high. Do friends like eggplant? Are there any different kinds of eggplant? Welcome everyone to leave a comment below and learn together. If you like Xiao Min's sharing, please help forward it+personal collection+attention. Thank you for your support, thank you for meeting, and see you tomorrow! Note: 1. Eggplant must choose purple eggplant. Purple eggplant is indeed more nutritious than other colors of eggplant. The blue-purple skin of eggplant contains vitamins, which are not found in other vegetables and fruits. 2. Put less wheat flour in the batter, just put a spoonful, otherwise it will damage the taste of the batter, and the fried eggplant will turn black and the color is not very good!