A certain percentage of starch in the batter will increase the crispy texture. You can also add a little bit of baking powder in moderation if you prefer the puffiness, which my family does not. If you use flour across the board, the flavor may not be crisp. Directions:Mix flour and starch in a 2:1 ratio.

2. Add oil to the batter.

Mix the flour and starch in a 2:1 ratio, then pour in the right amount of salt, cooking oil and water and mix well. Cooking oil will also give the batter a crunchy texture and volume. If you don't like baking powder, use cooking oil. Cooking oil alone won't achieve the effect of baking powder.

3. Batter's state

When pouring water into the batter, add it slowly, a little at a time, in several additions. The state should not be too thin or too thick, but rather thick enough to flow. Take a slice of eggplant and put it into the batter. The batter can be evenly wrapped in the surface of the eggplant, not easy to flow down.