【Tianjin】Thousands of Eggplants

Overview

Qianzhang eggplant is a local specialty in Tianjin. This Qianzhang has nothing to do with Doupi. Because the eggplant, the only ingredient in the dish, looks like multiple layers of paper after being cooked, it is named Qianzhang Eggplant. The ingredients for this dish are both ordinary and good. The cooking method is simple and the dishes are delicious and deeply loved by the people. The only drawback was that the eggplant was deep fried but cooked in fresh oil, and since this dish is not enjoyed regularly, it is an occasional drawback that can be ignored.

Tags

• cold dishes
• home cooking
• eggplant
• five spice powder
• oil
• salt
• salt and pepper

Ingredients

Steps

1. 1 Cut off the stems and stems of the eggplant and wash them.

   

2. 2 Cut comb knife.

   

3. 3 Sprinkle a little salt between each slice and marinate for 20 minutes to drain out the water.

   

4. 4 Squeeze the water out of the eggplant.

   

5. 5 Sprinkle allspice between each slice.

   

6. 6 Sprinkle with a little more salt and pepper.

   

7. 7 Heat the pot, add oil, and fry the pickled eggplants.

   

8. 8 Fry over low heat, using chopsticks to help each eggplant slice touch the hot oil. Flip the eggplants over timely and continue frying, and use chopsticks to help each piece of eggplant come into contact with the hot oil. Fry until there are no or very few air bubbles in the pan and the eggplant is crispy. Remove and drain and enjoy.

   

9. 9 Flip the eggplants over timely and continue frying, and use chopsticks to help each piece of eggplant come into contact with the hot oil.

   

10. 10 Fry until there are no or very few air bubbles in the pan and the eggplant is crispy. Take it out, drain the oil and enjoy.