How to make crispy eggplant

Today I will tell you how to make crispy eggplant. This is my favorite dish.

Raw materials

Main ingredients: 400 grams of tender eggplant.

Ingredients: 1 egg, 100 grams of wet starch, 750 grams of salad oil.

Seasoning: 10 grams of iodized salt, 5 grams of MSG, 5 grams of pepper, and 8 grams of pepper salt.

Crispy Eggplant

Preparation method

(1) Remove the stems of the eggplants, clean and peel them, cut them into dice, marinate them with salt for 10 minutes, squeeze out the water, add pepper and MSG.

(2) Crack the eggs into the eggplant pieces and add wet starch to mix evenly.

(3) Heat oil in a spoon to about 60% to 70% hot. Put eggplant pieces into the spoon one by one and fry until golden brown. Remove from the spoon and wait until the oil heats up. Fry again, remove from the spoon, drain the oil, place on a plate, and add salt and pepper.

Cooking Key

After pickling the eggplant, drain the water, squeeze it dry, and then coat it with batter.

Another way

〔raw material〕

500g eggplant

10g Shaoxing wine

50g lean pork

10g refined salt

600g soybean oil

10g green onion

15g white sugar

10g ginger

30g soy sauce

20g garlic

MSG 2g

10g coriander

15g rice vinegar

50g chicken broth

[Cooking Method]

1. Peel the eggplant and cut it into a cage-shaped pattern. Chop the lean pork into long rice-like shapes. Cut the green onion, ginger and garlic into shreds. Wash and cut the coriander into sections.

2. Put 600 grams of soybean oil in the spoon, put the eggplant into the spoon and fry it until it turns brown-red. Pour it into a colander and drain the excess oil.

3. Pour some oil into the spoon, add the meat and rice when the oil is hot, stir-fry, add shredded green onion and ginger, then add chicken broth, soy sauce, rice vinegar, sugar, salt and MSG. Place the eggplant in the spoon, cook over high heat, put on the lid, switch to low heat and simmer for 10 minutes. Remove the lid, switch the spoon to high heat to reduce the sauce. When the sauce is thick, add shredded garlic, use a large spoon to transfer the main ingredients to a plate, sprinkle with coriander and serve.

〔Technology Key〕

1. When frying eggplant, you must control the oil temperature. If the oil temperature is too high, the eggplant will be burnt on the outside and raw on the inside. If the oil temperature is too low, the eggplant will wilt and not color, and it will be easy to break.

2. Bring to a boil over high heat, then simmer over low heat. Use a large flipping spoon to keep the eggplant in shape.

〔Flavor characteristics〕

"Fragrant and Crispy Eggplant" is a local specialty of Jilin Province. It is made by using purple-skinned tender eggplant and pork, and roasting techniques. The finished product is ruddy in color, the meat is crispy and fragrant, the eggplant is soft and rotten, the shape is complete, and the taste is sweet and salty. It is often used as a side dish in banquets and is a good dish to go with wine and rice.