Dry-fried eggplant is a delicacy made of eggplant, eggs, flour, etc. The method is as follows:

Method 1:

1. Wash and peel the eggplant, cut into 1 or 5 cm square cubes, season with refined salt, monosodium glutamate, green onion, ginger juice and cooking wine. , sesame oil and mix well;

2. Crack the eggs into a bowl, stir well, add 25 grams of flour, 75 grams of wet starch (50 grams of starch plus water) to make an egg powder paste, then add 15 grams Oil and mix well;

3. Coat the diced eggplants with dry flour, then cover them one by one with egg powder paste, fry them in 50% hot oil until thoroughly fried, and take them out. When the oil temperature rises, fry again in the oil until golden brown and crispy on the outside. Take it out, put it on a plate, sprinkle with cumin and serve.

Method 2:

1. Wash the eggplant, remove the stems and slices, and cut into strips, which should be thicker. Sprinkle in salt to remove the water from the eggplant;

2. Add an egg and salt to the low-gluten flour and mix evenly. Mix the eggplant with the egg flour batter;

3. Heat the oil pan until it is 70% hot, and add the eggplant. Fry until browned, drain and set aside;

4. Dice the carrots and mince the green onions. Add diced carrots, garlic, and ginger to the hot pot and sauté over high heat. Pour in the fried eggplant, add tomato sauce, and sprinkle in a little chicken essence and chopped green onion. Remove from pot and serve.