Crispy fried eggplant

Overview

Crispy fried eggplant, this is a street snack that is very popular when I travel to northern Guangdong. I tried a few times to make it crispy, and then I asked a local friend for advice. It turned out that the rice batter mixed with sticky rice flour and glutinous rice flour in proportion was used to make it crispy. It turned out that the wrong ingredients were used. The mold was also specially purchased in northern Guangdong, resulting in this unique shape. Eggplant is rich in nutrients and contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Eggplant has the effects of reducing hyperlipidemia and hypertension; preventing and treating gastric cancer; anti-aging, clearing away heat and activating blood circulation, reducing swelling and relieving pain, protecting heart and blood, clearing away heat and detoxifying, and lowering cholesterol

Tags

• snacks
• home cooking
• autumn recipes
• lunch
• dinner
• chives
• eggplant
• five spice powder
• glutinous rice flour
• peanut oil
• rice flour
• salt

Ingredients

Steps

1. 1 Prepare ingredients, eggplant, rice flour, glutinous rice flour, chives, five-spice powder, etc.;

   

2. 2 Wash the eggplant, cut into thick slices, and soak in salt water for 3 minutes.

   

3. 3 Remove and drain the water;

   

4. 4 Add rice flour, glutinous rice flour, salt, five-spice powder and chives to an appropriate amount of water and mix well to form rice milk;

   

5. 5 Pour in the drained eggplant slices and coat them evenly with rice milk;

   

6. 6 Put the sliced eggplant coated in rice milk into the mold;

   

7. 7 Pour an appropriate amount of oil into the pot, and the oil temperature reaches about 130 degrees. Put the entire mold and eggplant into the pot and fry;

   

8. 8 Fry until it comes out of the mold automatically, flip over and continue frying until golden brown, remove and drain the oil;