Fried eggplant: materials: fresh eggplant (according to the required quantitative), fresh red pepper (and eggplant ratio of 1:10), steamed rice flour meat of rice flour (market available, such as homemade can also be used, that is, with rice, star anise, peppercorns, fennel, etc. fried crushed, mixed, the amount of spices can be based on personal taste. And eggplant ratio is also 1:10), refined salt, cooking wine, each appropriate amount.

Practice: 1. Wash the eggplant, remove the tip, cut into 0.5 cm thick, 4 ~ 5 cm long strip, dry in the sun to seven or eight into dry. Wash chili peppers, dry the water vapor to be used.

2. The sun-dried eggplant with oil-free steamer steamed, placed in a clean container, mixed with refined salt while hot, so that the salt absorbs water vapor so that the eggplant dry back to the moisture, such as the amount to do more, the salt should be put more, otherwise it is easy to become acidic for a long time, and then sprinkled with a little cooking wine mixed well, cooled.

3. Cool eggplant puree and chopped fine chili, rice flour together, packed into a double-mouth jar compaction, so that the fragrant and spicy eggplant will become, the same day can be fried. Keeping well can be eaten the next year, the new eggplant listed.

4. pan hot, put vegetable oil (animal oil cold greasy, not crisp), oil hot, pour into the eggplant fried, put a little water stew (you can also steam the eggplant before frying), the water is dry, stir-fry a few times, a plate of powdered eggplant glutinous eggplant can be on the table.