"Preparation materials: Chop the meat, then add a little cooking wine, salt, sugar, pepper, chicken essence, spiced powder, soy sauce, onion ginger foam, an egg and a little starch into the meat, and stir (in one direction) to cut the eggplant without cutting the first knife."

Mix the batter: flour, starch, an egg, a little salt and a little water. Stir well, not too dry or too thick. Put the meat stuffing into the eggplant. The meat stuffing should not be too full or it will leak easily. Dip it evenly in the batter and fry it in 80% hot oil. Pay attention to control the oil temperature is too high, easy to paste. If the oil temperature is too low, it will enter the eggplant, and the fried oil will be greasy.

1. Prepare two eggplants and a packet of crispy fried powder.

2. After the eggplant is pedicled, cut into two-and-a-half-inch sections, then cut into strips and soaked in salt water 10 minute.

3. Pour out the salt water.

4. Add the whole package of crispy fried powder.

5 Add 3 tablespoons of flour and half a cup of water and mix well with eggplant, and marinate for 10 minute. If the taste is heavy, you can add a little salt. )

6 Heat the oil pan and turn to medium heat.

7 Fry the eggplant until it becomes soft.

Pan and plate. A crispy eggplant with crispy outside and soft inside served.

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.