Roasted Eggplant
1.
The eggplant is washed and peeled, cut into back slices and then cut into hob pieces, or cut into small thumbs to make snacks.
2.
Prepare the batter. The ratio of flour to eggplant is about 1:2. Put five-spice powder and salt in the flour, mix well, and start adding water.
3.
The consistency of the batter is similar to that of refrigerated yogurt. If you can’t handle it, you can try the texture with yogurt first. . After the eggplant is hung on the batter, the excess batter will drip down, but the original face of the eggplant will not be seen, as shown in the picture.
4.
Heat the oil in the pot, start to fry at 60% heat, slowly fry on low heat, put the eggplant in and leave it still, wait for it to solidify and turn it over, then fry slowly until golden and remove. You can fry more at one time and freeze it in the refrigerator.
5.
While preparing the ingredients for the fried eggplant, I shred the green peppers and cut the tomatoes into cubes. I cut them directly onto the plate. Chop the onion and garlic and set aside.
6.
This is eaten as a snack. The shell is very crispy and can be eaten directly, or sprinkled with salt and pepper, or spicy powder, depending on your preference.
7.
A picture of the finished product~
8.
Leave the oil in the bottom of the pot, sauté the shallots and garlic, then pour in the green peppers and fry them for a fragrant flavor. It is recommended to use spicy green peppers, then pour tomatoes, add some water, about the amount of an egg yolk. Add salt, light soy sauce, and five-spice powder. If the fried eggplant tastes heavier, just add some light soy sauce. You can use it freely according to your personal taste. After the tomatoes become soft, pour in the fried eggplant. One eggplant can be fried quite a lot, and you can't use it all at once.
9.
Pour in the eggplant and stir-fry for about 10-15 seconds. It will be out of the pot. Because it is a freshly fried eggplant, the shell is still crispy and the frying time is short, so the eggplant shell is still crispy, but it is wrapped A layer of hot and sour sauce. Appetizer with food.
Tips:
The best eggplant for novices is to choose the long eggplant. Don't choose the round one. The round one has a lot of moisture. If the batter is not good, it will splash oil in the pot. The lesson of blood and tears a few years ago is full of soaks.
One eggplant can make at least two dishes. Anyway, I'm busy with this one time. I always fry a lot and put it in the refrigerator. When I want to eat it, take it out, and the eggplant can be used when it becomes soft.
If you want to eat the crispy shell, add eggplant and stir fry at the end. If you want to eat something soft, sauté the eggplant slowly on a low fire. The eggplant taken out of the refrigerator will be sautéed on a low fire. Finally, the eggplant shell will absorb the hot and sour sauce and penetrate into it.
Whether it's making batter or making your favorite taste and texture, you will be proficient in a few times.
Anything else you don’t understand can leave me a message.