How to cook Typhoon Shelter Eggplant

Today I will tell you how to make eggplant in the typhoon shelter. I hope you will like it.

Ingredients for Typhoon Shelter Eggplant:

Eggplant, flour, beer, salt, pepper, garlic, breadcrumbs, oil, etc.

Typhoon Shelter Eggplant

How to make Typhoon Shelter Eggplant:

1. Cut the toast into small pieces and crush them in a blender;

2. Take half a bowl of flour, pour in beer, stir into batter, add appropriate amount of salt and a little pepper to the batter, mix well and set aside;

3. Wash the eggplant and cut into strips;

4. Heat oil in a pan, fry the eggplant strips covered with batter over medium heat until the eggplant turns golden and crispy, remove from the pan and drain the oil;

5. Peel and chop the garlic into small pieces. Heat another pot with a small amount of oil in it and add the garlic until fragrant.

6. Stir-fry over low heat until the garlic turns golden brown. Add breadcrumbs and stir-fry together. Add a little salt and chicken powder. Pour the fried eggplant in and let the eggplant be coated with breadcrumbs.

Notice:

1. If you have some beer that you didn't finish last time, it's best to use it to fry things. Use beer to make batter, the finished product will be golden and crispy, and it will be as good as the previous frying. If you don't have beer, you can try this method: mix corn starch and flour in a 1:1 ratio, add a small amount of baking soda, and it will be very crispy after frying;

2. When frying eggplant, use medium heat at the beginning and high heat at the end to force out the oil in the eggplant, so that the eggplant will not be greasy.

3. When stir-frying garlic, use low heat, otherwise the garlic will easily be burnt.