Fried Eggplant Buns
1.
Wash the small eggplants and remove the stalks of the eggplant
2.
Then cut out about 2 thick slices of one yuan coins, don’t cut them, cut to 3/4
3.
Turn the eggplant over and turn it 90 degrees (90 degrees with the knife edge just now), and then cut into the back slices, don’t cut into sections, and do them all one by one.
4.
Sprinkle a little salt in each slice
5.
Sprinkle a little salt on the outside and marinate for 2 hours
6.
Eggplant has a lot of water
7.
Find a larger basin, and put a grate at the bottom that is larger than the bottom of the basin (leave space underneath to hold the water from the eggplant)
8.
Take out the eggplant that has been drained and place it evenly on the grate
9.
Add another grate on top, and press a heavy object on the grate for more than 8 hours (I used two barrels of oil for one night)
10.
Heat water in a steamer to the boil, put the eggplants and steam for 6-8 minutes (do not overlap the eggplants, but flatten them)
11.
Add some oil to the frying pan and put the steamed eggplant in
12.
Fry on low heat until golden on both sides
13.
Sprinkle the five-spice powder in the pan and fry it for a while and it will be out of the pan. You can eat it cold or hot.
Tips:
1. Don't have big eggplants, fist-sized ones are the best. You can use more salt to kill the eggplant, and the salt will lose some of the salty water along with the kill.
2. The eggplant is as dry as possible. This kind of eggplant is strong.
3. The amount of oil is free to control. If the amount of oil is more, the fried eggplant will be more fragrant.
