Crispy Fried Eggplant
1.
Prepare ingredients such as eggplant, sticky rice flour, glutinous rice flour, chives, five-spice powder, etc.;
2.
Wash the eggplant, cut into thick slices, and soak in salt water for 3 minutes.
3.
Remove and drain the water;
4.
Mix rice flour, glutinous rice flour, salt, five-spice powder, and chives with appropriate amount of water to make a rice milk;
5.
Pour in the drained eggplant slices and coat with rice milk evenly;
6.
Put the sliced eggplant coated with rice milk into the mold;
7.
Pour an appropriate amount of oil into the pot, the oil temperature reaches about 130 degrees, put the entire mold and eggplant into the pot for frying;
8.
Fry until it is automatically demoulded, turn the other side and continue to fry until golden brown, remove and drain the oil;
Tips:
1. Don't cut the eggplant slices too thin;
2. Soaking eggplant in salt water can be black and delicious;
3. The rice milk should not be too thin, just moderate;
4. The ratio of sticky rice flour to glutinous rice should be moderate, so that it is crispy and not hard.