It must be wrapped in flour, but when making batter, add a spoonful of starch to it, which can be used to increase the crispy taste. At the same time, add a few eggs and corresponding seasonings to make this liquid more delicious. The prepared batter must be refrigerated in the refrigerator for 10 minutes, which will be particularly uniform. When frying, wrap the cut eggplant in the liquid and it will turn golden yellow when frying.

However, when most people fry eggplant, they will definitely make eggplant clips with corresponding meat stuffing, which will be more delicious. However, the most critical step of fried eggplant is the production of batter. If you only use ordinary flour or starch, you can't achieve your expected effect, so you should make it according to the ratio of 3: 1. The fried color not only looks good, but also adds a crispy taste to the whole eggplant, but we should pay attention to the mastery of the heat, not too big or too small.

If you want to fry eggplant, it is very delicious. You must not fry it only once. You should fry it twice. You can fry it until it looks golden and crisp. Don't wait for a short time, 30 seconds at most. And when frying eggplant, be sure to control the oil temperature and feel the temperature of the oil with your hands, as long as it is warm. Put the eggplant in and fry until it changes color, but use better oil, otherwise it will affect the appearance and taste of the whole eggplant.

However, fried food is very greasy, so you can't eat more. Just eat it once or twice occasionally, and use better ingredients, otherwise the next bite will taste oily. Eggplant should also be cut as thin as possible, not too thick. If it is thick, it will affect the taste of the whole eggplant, and even the phenomenon of immature frying will appear. There are many ways to make eggplant. You only need to eat according to your favorite cooking method, and you can provide corresponding nutrition for your body.