Crispy Fried Eggplant

Name: Crispy Fried Eggplant
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 300g eggplant; 120g Sticky rice; 60g Glutinous rice flour; Some Peanut oil; 3g salt; 1g Five spice powder; 10g Chives

by sourcehe

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

5

Crispy fried eggplant, this is a snack on the streets during a trip to northern Guangdong, very popular. I tried it a few times for not being crispy, and then I specifically asked a local friend for advice. It turned out that it was crispy when fried with rice milk mixed with sticky rice flour and glutinous rice flour. The mold was specially bought in northern Guangdong to have this unique shape.

Ingredients

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.