Fried Eggplant
by Wanshanhong
Favorite
Difficulty
Easy
Time
10m
Serving
3
I am Wan Shanhong and I am from Xuchang, Henan. My entry is "Fried Eggplant". The inspiration for this dish comes from the fried eggplants I ate when I was a kid. When I was young, it was an era of material scarcity. At that time, the oil was supplied in a limited amount based on the food allowance. It was half a catty of oil per person a month, so it was not easy to make deep-fried food at a time. I remember that my sister and I didn't like to eat eggplants at that time, and there were very few vegetable varieties in those days. In the autumn, there were eggplant beans and few other dishes, so this season is eggplant beans and green vegetables. In order for our sisters to be able to eat eggplant, my mother occasionally cut the eggplant into pieces, wrapped them in batter and deep-fried them for us to eat. The fried eggplant pieces like this will be swept away by our sisters. And this method is to make new oil every month, because the oil is rough, you have to fry things first, the oil has no peculiar smell, so it is only one or two months to eat the last fried food. Nowadays, with abundant material, fried food is avoided as much as possible. But I always think of the fried eggplant cubes back then. Today I also made a fried eggplant to miss the taste of my childhood. It’s just that I didn’t cut the pieces I made today. In order to make it beautiful, the shape was changed, and the bread crumbs that I didn’t have in my childhood were used. The oil is the blended oil of Fulinmen. Now the oil is not the same as the rough oil of our hours. It is clear and bright without any peculiar smell.
