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The practice of crispy eggplant

Ingredients: two eggplants, a packet of crispy fried powder, 3 tablespoons of flour. Prepare two eggplants and a packet of crispy fried powder. After removing the stalk, the eggplant is cut into two-and-a-half-inch segments, then cut into strips and soaked in salt water for 10 minutes. Pour out the salt water. Add the whole packet of crispy fried powder. Add 3 tablespoons flour and half a cup of water and mix well with eggplant and marinate for 10 minutes. Heat the oil pan and turn to medium heat.

Fried crispy eggplant 1 two eggplants bought in the supermarket, washed with water and peeled. This is eggplant that has been peeled. Feel free to dice and cut into pieces of whatever size you think fit. Add a spoonful of salt and wait 20 minutes to marinate. After pickling for 20 minutes, the water came out and the water was poured out. You can press the eggplant with a hedge or plate to force the water out.

Ingredients: eggplant, 1 egg yolk, 100 grams of low-gluten flour, 130 grams of water, 1 scoop of aluminum-free baking powder, 4 tablespoons of salt: cut eggplant longitudinally before slicing. Stir well with low powder, water, 1 egg yolk, no aluminum baking powder and a little salt. Eggs are of size. If they are too thick, add some water to make them flow. (wrap the eggplant in batter.

How to cook fried crispy eggplant at home?

1. Main ingredients: two eggplants, a packet of crispy fried powder and 3 tablespoons of flour. Prepare two eggplants and a packet of crispy fried powder. After removing the stalk, the eggplant is cut into two-and-a-half-inch segments, then cut into strips and soaked in salt water for 10 minutes. Pour out the salt water. Add the whole packet of crispy fried powder. Add 3 tablespoons flour and half a cup of water and mix well with eggplant and marinate for 10 minutes. Heat the oil pan and turn to medium heat.

2, the practice of deep-fried crispy eggplant 1 two eggplants bought in the supermarket, washed with water, peeled. This is eggplant that has been peeled. Feel free to dice and cut into pieces of whatever size you think fit. Add a spoonful of salt and wait 20 minutes to marinate. After pickling for 20 minutes, the water came out and the water was poured out. You can press the eggplant with a hedge or plate to force the water out.

3. Oil control: put the fried eggplant on the kitchen paper towel and absorb the excess oil, which can make the eggplant drier and taste better. Seasoning: according to personal taste, fried eggplant can be sprinkled with appropriate amount of salt, chili powder, sesame and other seasonings to increase flavor. Serve: put the seasoned crispy fried eggplant on a plate and eat it while it is hot for the best taste.

4, deep-fried crispy eggplant is a delicious Chinese dish, the following are the steps of the production process: required materials:-eggplant, 2-flour, right amount-salt, right amount-chili powder, right amount-vegetable oil, right amount (for frying) step: wash the eggplant and peel it, cut it into blocks about 5-6 cm in length. Add the right amount of flour to a container, then add the right amount of salt and chili powder and stir well.

5. Deep-fry: put the processed eggplant strips in an oil pan that has been heated to medium temperature (about 180 °C) and fry in batches. Do not put in too much eggplant at one time, so as not to lower the oil temperature and cause eggplant adhesion. Deep-fry until the eggplant surface is golden and crisp, remove and drain oil. Seasoning: after the fried eggplant is drained, it can be seasoned according to your own taste.

6. How to make crisp and delicious dry fried eggplant? Dry fried eggplant is a delicacy, which can be fried to tender and fragrant through simple steps. The following introduces several different production methods: practice one: preparation stage: wash the eggplant, peel it and cut it into 5cm square cubes. Use refined salt, monosodium glutamate, spring onions, ginger juice, cooking wine, sesame oil for seasoning, let it fully taste.

Fried crispy eggplant

Ingredients: two eggplants, a packet of crispy fried powder, 3 tablespoons of flour. Prepare two eggplants and a packet of crispy fried powder. After removing the stalk, the eggplant is cut into two-and-a-half-inch segments, then cut into strips and soaked in salt water for 10 minutes. Pour out the salt water. Add the whole packet of crispy fried powder. Add 3 tablespoons flour and half a cup of water and mix well with eggplant and marinate for 10 minutes. Heat the oil pan and turn to medium heat.

Fried crispy eggplant 1 two eggplants bought in the supermarket, washed with water and peeled. This is eggplant that has been peeled. Feel free to dice and cut into pieces of whatever size you think fit. Add a spoonful of salt and wait 20 minutes to marinate. After pickling for 20 minutes, the water came out and the water was poured out. You can press the eggplant with a hedge or plate to force the water out.

The eggplant is cut longitudinally and then sliced. Stir well with low powder, water, 1 egg yolk, no aluminum baking powder and a little salt. Eggs are of size. If they are too thick, add some water to make them flow. (wrap the eggplant in batter. Put oil in a small pot, heat it, insert a chopstick to test, and make a lot of bubbles on it. Add eggplant and deep-fry over low heat until golden on both sides.

Deep-fried crispy eggplant is a delicious Chinese dish, the following are the steps of the production process:-eggplant, 2-flour, right amount-salt, right amount-chili powder, right amount-vegetable oil, right amount (for frying) step: wash the eggplant and peel it, cut it into pieces about 5-6 cm in length. Add the right amount of flour to a container, then add the right amount of salt and chili powder and stir well.

How to make crispy eggplant

1. Main ingredients: two eggplants, a packet of crispy fried powder and 3 tablespoons of flour. Prepare two eggplants and a packet of crispy fried powder. After removing the stalk, the eggplant is cut into two-and-a-half-inch segments, then cut into strips and soaked in salt water for 10 minutes. Pour out the salt water. Add the whole packet of crispy fried powder. Add 3 tablespoons flour and half a cup of water and mix well with eggplant and marinate for 10 minutes. Heat the oil pan and turn to medium heat.

2, the practice of deep-fried crispy eggplant 1 two eggplants bought in the supermarket, washed with water, peeled. This is eggplant that has been peeled. Feel free to dice and cut into pieces of whatever size you think fit. Add a spoonful of salt and wait 20 minutes to marinate. After pickling for 20 minutes, the water came out and the water was poured out. You can press the eggplant with a hedge or plate to force the water out.

Step 1 ingredients: 500 grams of eggplant, 2 cloves of garlic, 2 shallot. Seasoning: 20 grams of edible oil, 5 grams of ketchup, 4 grams of vinegar, 2 grams of light soy sauce, 6 grams of sugar, 1 gram of salt, 3 grams of water starch. Step 2 peel the eggplant and cut into long strips. Step 3 chopped garlic. Step 4 chopped onions. Step 5 in a small bowl, add vinegar, light soy sauce, sugar, salt and 50 grams of water. Mix well and mix into sauce.

4. Ingredients: 500g eggplant, 500g lean pork, 50g spring onions, 30g ginger, appropriate amount of salt, 20g chicken essence, 15g light soy sauce soy sauce, 15g cooking wine, 150g starch, 20g flour, 2 eggs. Mince lean pork, make meat stuffing, then add salt, spring onions, ginger, chicken essence, light soy sauce soy sauce, cooking wine, stir well.

The method of crispy eggplant

Step: wash the eggplant and remove the skin. Cut into small strips. Put it in a bowl and marinate with salt for 10 minutes. Dice garlic bolts. Dice the carrots. Mix flour with eggs and proper amount of water to form a paste. Now mix the sweet and sour sauce, ketchup, oil consumption, white vinegar and a little water. Wrap the eggplant strips in flour paste, pour half a pot of oil into the pan and cook until 80% hot. Deep-fry the eggplant.

Practice: wash the eggplant and cut it into strips and soak in salt water. Cut the chicken breast into thin slices, put water in the pot, boil, turn off the heat, put in the sliced chicken, cover the pot and blanch it. Remove the hot chicken and cool it, tear it into shreds, and set aside. Put the right amount of oil in the pan, stir-fry the garlic, add shredded eggplant and fry until soft. Add shredded chicken and mix evenly, add water and starch in abalone juice, add a little salt, thicken and simmer for a while. Sprinkle chives before cooking.

If you want the eggplant to be more crispy on the outside, you can fry it twice, the first time it is cooked, and the second time it is crispy. Practice: heat the oil until 5-6, put the eggplant in the batter covered with batter, put it in a hot oil pan, fry it slowly for about 5 minutes, and remove it when both sides turn yellow. Heat the oil to 70% heat, refry the eggplant and deep-fry for 1 minute.