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Ingredients: 1 eggplant, 1 egg, half a bowl of flour, cumin powder, five-spice powder, salt, cooking oil, half a bowl of water

Methods:

1, to prepare a tender eggplant, remove the tip of the head and the end of the tip, wash clean;

2, the eggplant sliced into thin slices, generally the best to the thickness of two coins;

3, eggplant add half a spoonful of salt, marinate about five to ten minutes;

4, take a small bowl, pour a small bowl of water;

5, add a small bowl of flour;

6, with chopsticks to stir into a homogeneous batter, a little thicker;

7, beat an egg;

8, eggs and batter stirred well, stirring

9, the batter into a small amount of salt, not enough taste can be seasoned with ketchup or chili sauce, so do not put too much salt;

10, sprinkled into the appropriate amount of cumin and five spice powder (or pepper can also be spicy, you can also put some chili);

11, the seasoning with the batter and mix well

12, the eggplant is also marinated, rinse with water twice, the surface of the salt wash off;

13, the electric cake pan preheating, pour in the appropriate amount of cooking oil, more oil is more crispy, less oil is more healthy, decide for yourself;

14, use chopsticks to pick up a piece of eggplant into the batter, so that the eggplant surface dipped in the batter, and then put the electric cake pan on;

15, one by one, all the eggplant slices are done;

16, fry for about two minutes, you can turn over, you can see the bottom side of the eggplant slices have been charred;

17, eggplant slices on both sides until charred and crispy, eggplant pancakes are ready.

Just made the eggplant cake while hot to eat is the most delicious, do not need any dipping sauce, dry eating are exceptionally delicious, of course, according to the different personal taste, with ketchup or chili sauce, taste and texture better, not meat but more fragrant than meat. Eggplant cake is a good choice as a breakfast staple for children, as a dish for lunch, or as a snack for a break.