Name: Pan-fried Eggplant
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 Purple Eggplant; Some Flour; 1 egg; Some Salad oil; Some pepper powder; Some salt; 2 or three petals garlic; Some Weizhen; Some Vinegar; Some sesame oil; Some Chili oil

Pan-fried Eggplant

by Blue sea and blue sky 0760

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Eggplant is called Liushu by Jiangsu and Zhejiang people, and dwarf melon by Guangdong people: both meat and vegetable are suitable. It can be fried, roasted, steamed, boiled, deep-fried, cold-boiled, and made soup, and can cook delicious dishes. It is recommended not to peel the eggplant. Its value lies in the skin. The skin of eggplant contains vitamin B. Vitamin B and vitamin C are a good pair. We have enough vitamin C. This is the metabolic process of vitamin C. It needs the support of vitamin B. The different colors of fruits and vegetables always suggest unique nutrition.
Eggplant contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and many other nutrients. Especially the content of vitamin P is very high. Each 100 grams contains 750 mg of vitamin P, which is unmatched by many fruits and vegetables. Vitamin P can maintain the elasticity and physiological function of blood vessel walls and prevent hardening and rupture. Therefore, eating eggplant regularly can help prevent high blood pressure, coronary heart disease, arteriosclerosis and hemorrhagic purpura."

Pan-fried Eggplant

1. Two eggplant slices about 0.5cm thin

2. An egg, appropriate amount of flour, pepper powder, salt, and water are stirred into a paste, which can be slightly thicker

3. Put the sliced eggplant into the batter and dip evenly on both sides, gently shake the excess batter

4. Heat the pan with cool oil on the frying pan. When 60 to 70% of the heat is hot, put the eggplant into the frying pan.

5. Fry until golden on both sides

6. Two to three cloves of garlic, pound into garlic paste, add vinegar, flavor, a small amount of sesame oil and spicy oil to make a dip

7. After the eggplant is fried, it can be eaten with the spicy dipping sauce. The fried eggplant is tender and soft on the outside.

Tips:
1. The batter is thicker, and you can add one more egg to it, it will taste more fragrant and fried, and the color will look good;

2. The batter can be more, so that the last eggplant is not enough to be dipped, and the remaining batter of the eggplant after frying can be fried to make egg cakes;

3. The leftover eggplant will be cooked in a scallion ginger pot with soy sauce for the next meal, and it will be more fragrant.