Burned eggplant belongs to the family recipe, Zhejiang cuisine, the main ingredient is eggplant, flavor is soy sauce, the process is stewed, cooking difficulty is intermediate. Eggplant is rich in vitamin P, this substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the brittleness and permeability of capillaries, prevent microvascular rupture and bleeding, so that the cardiovascular maintain normal function. In addition, the eggplant has the effect of preventing scurvy and promoting wound healing.
Use round eggplant, first vertical cut 2 centimeters thick slices, and then flat knife open can be filled with vegetable fillings or meat fillings or mixed fillings. Wrapped in batter (flour with water into a paste to be able to wrap the eggplant slices as appropriate), into the hot oil frying until both sides of the golden brown. Ready to serve. Can also be dipped in various sauces or salsas according to preference. Delicious. Wonderful.
Method 1:
1. Eggplant washed and cut into thick and thin slices.
2. Flour with the right amount of salt into the water and eggs into a paste.
3. Eggplant into the batter.
4. Heat oil in a pan and add eggplant.
5. Fry the eggplant until golden brown on both sides.
6. Drain the oil and arrange on a plate.
Method 2:
1 Wash the eggplant, cut into round thin slices
2 Soak the cut eggplant in water for a period of time, more than ten minutes
3 In the flour, put pepper, salt and two eggs
4 Flour and water, then add chopped green onions
5 Eggplant slices into the mixing flour coated with flour.
6Put the oil in the pan, when the oil is hot, put in the eggplant cakes coated with flour and fry on low heat
7Eggplant cakes fried until golden brown, then rise to plate
Precautions:
Raw eggplant soaked in water for a period of time, the cooking is less absorbent of oil, and less likely to turn black
Raw eggplant is not easy to be used as a foodstuff.