Material: eggplant (purple skin, long) 300g.

Accessories: egg150g, wheat flour 60g.

Seasoning: 50g of starch (pea), 3g of salt, 2g of monosodium glutamate, onion juice 10g, ginger juice 10g, 5g of cooking wine, 5g of sesame oil, 5g of cumin 15g and 60g of soybean oil.

Characteristics of dry-fried eggplant;

Golden color, crisp outside and tender inside, salty and delicious.

Dry fried eggplant:

1. Wash and peel the eggplant, cut it into 1.5 cm square cubes, and season with salt, monosodium glutamate, onion, ginger juice, cooking wine and sesame oil.

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

3. Stick the diced eggplant with dry flour evenly, then hang the egg powder paste one by one, put it in 50% hot oil, fry thoroughly and take it out. When the oil temperature rises, fry it in oil until it is golden and crisp, take it out, put it on a plate and sprinkle with cumin.