Ingredients: 2 long eggplants

Accessories: flour, corn starch, baking powder, salt, sugar, oil.

Steps:

1. The materials are ready.

2. Cut the eggplant in the middle, then use a diagonal knife to cut 5-6 times without cutting, and then cut again after 5-6 times.

3. Stir-fry the paste and make a thin paste with 3 parts of flour, 1 part of corn flour, a small amount of baking powder, salt, sugar, oil and water.

4. Put the oil into the pot and heat it.

5. Coat the eggplants one by one with batter.

6. Fry one by one in the oil pan.

7. Fry until golden brown.

8. Take the oil out of the filter.

9. Service and enjoyment.

1. Starch: Adding a certain proportion of starch to the batter will increase the crispy texture. Whole flour has no crunchy flavor.

2. Oil: Mix flour and starch in a ratio of 2:1, then pour in an appropriate amount of salt, cooking oil and water, and mix evenly. Cooking oil will make the batter crispy and thick.

3. The state of the batter: Pour water into the batter, add a little at a time and add it several times. The state should not be too thin or too thick, just fluid. Put the eggplant into the batter and the batter can evenly coat the surface of the eggplant.