2 Coups for Pan-fried Eggplant

Name: 2 Coups for Pan-fried Eggplant
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 1 piece egg; Some Soy sauce; Some Shallots; 2 pcs Purple Eggplant; Some Vinegar; Some sesame oil; Some Thirteen incense; Some salt

by Ange121

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

It is not uncommon for flour to be paired with various vegetables to make delicious and nutritious pasta, but if it is paired with nutritious purple eggplant to make a unique, healthy, nutritious and delicious dish, do you feel a little curious? Today, the little chefs teach the parents to use natural and healthy flour with nutritious purple eggplants to make a uniquely flavored pan-fried eggplant with homemade secret sauce. The delicious and unique taste can make those who don’t like eggplants. The baby can also eat it and can't stop it! Come get new skills"

Ingredients

200g Flour
1 piece Egg
Some Soy Sauce
Some Shallots
2 pcs Purple Eggplant
Some Vinegar
Some Sesame Oil
Some Thirteen Incense
Some Salt

2 Coups for Pan-fried Eggplant

1. Cut the eggplant into thin slices 0.5cm thick and set aside

2. Add salt, thirteen spices and eggs to the flour

3. Add water and stir to make a thick paste slightly thicker than honey

4. Put the cut eggplant slices into the prepared batter and coat the batter evenly

5. Heat in an electric baking pan or pan, brush with cooking oil, put the battered eggplant slices into the pan for frying

6. Heat in an electric baking pan or pan, brush with cooking oil, put the battered eggplant slices into the pan for frying

7. Puree garlic, add chopped shallots, red pepper, vinegar, light soy sauce and sesame oil

8. Make a dip

9. Homemade dipping sauce with freshly fried eggplant is delicious enough to fill you up all at once!

Tips:
1. Don't cut the eggplant slices too thick to avoid too long cooking time.
2. The consistency of the batter should be moderate, and the taste will not be good if it is too thick or thin.
3. Eggplant should not be peeled, because it has higher nutritional value.