Pan-fried eggplant pancake

Overview

Eggplant is rich in vitamins and minerals, especially purple-skinned eggplant, which is of great benefit to patients with hypertension, hemoptysis, and skin purpura. I really like eating eggplant boxes, but sometimes I don’t want to eat meat, so I invented this eggplant pancake. It can be used as a dish, staple food or snack. It is very fragrant. If you like eggplant, you must try it.

Tags

• hot dishes
• old man
• dinner with friends
• lunch
• coriander
• egg
• eggplant
• flour
• onions
• oyster sauce
• seafood soy sauce
• sesame
• water starch
• salt

Ingredients

Steps

1. 1 Clean the eggplant.

   

2. 2 Cut the eggplant crosswise into round slices about 3mm thick.

   

3. 3 Beat eggs

   

4. 4 Add flour, sesame seeds and half a teaspoon of salt.

   

5. 5 Stir evenly without any flour particles and form a paste.

   

6. 6 Put the eggplant slices into the egg batter and coat them completely.

   

7. 7 Heat the oil in the wok, more oil is needed. When the oil is 50% hot, add the eggplant slices and fry over low heat, turning in time.

   

8. 8 Remove the eggplant slices when they are golden on both sides.

   

9. 9 Chop green onions and cilantro.

   

10. 10 Pour out the base oil with a frying spoon and add a bowl of water directly. Add oyster sauce, soy sauce, green onion and coriander, and water starch to thicken the sauce.

    

11. 11 Pour the good juice onto the fried eggplant.