French eggplant

French eggplant

Introduction:

"I saw this dish here. I thought it was fun, so I tried it."

Production steps:

Step 1: remove the eggplant pedicels, wash and peel, cut into 0.6cm thick slices, marinate with salt for 10 minutes.

I forgot to shoot the eggplant slice: P

Step 2: make steamed bread flour: 1 high pressure steamed bread (about 100g) air dry --- gt; peel --- gt; use a planer to make flour.

Step 3: beat the eggs into the bowl and stir them into egg liquid with chopsticks. But I think it's more convenient to use a spoon.

Step 4: squeeze the water out of the pickled eggplant slices, dip in flour, drag the whole egg liquid, and then dip in bread crumbs.

Put oil in the pot and heat it for 50-60%. Add eggplant and deep fry until it is jujube red. Drain the oil.

Step 5: put it into the plate.

Step 6: stir fry tomato sauce in a spoon, add salt, sugar into a small bowl, dip in when eating.

Step 7: I added a small bowl of chili sauce. You can also put black pepper.

It's Crispy on the outside and tender in the inside. It's delicious. It's fragrant.

Materials required:

Eggplant: 400g

Eggs: 2

Flour: 50g

Bagasse: 100g

Salad oil: 750g

Ketchup: 50g

Sugar: 10g

Iodized salt: 5g

MSG: 3 G

Note: key: after marinating eggplant slices, squeeze dry water as much as possible, and then dip in flour. Eating with ketchup feels like French fries.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: sweet and sour