Eggplant cake

Eggplant cake

Introduction:

Production steps:

Step 1: wash the long eggplant, cut into 1cm thick slices, sprinkle a little salt and marinate for about 10 minutes, then rinse the eggplant slices with tap water.

Step 2: pour proper amount of flour into the bowl, slowly stir with water to make a paste, pick it with chopsticks, you can see that it is like water drops dropping continuously. Add salt and pepper, or add an egg and beat well.

Step 3: hold a piece of eggplant with chopsticks and wrap the batter.

Step 4: brush a layer of oil on the electric cake pan and put in the eggplant slices wrapped with batter one by one.

Step 5: about 5 minutes, when you see a piece of eggplant turn golden, you can turn it over. When I turn it over, I don't apply any more oil. It's healthy to use less oil

Step 6: when the two sides are golden, you can get out of the pot. It's very enjoyable to dip in some mashed garlic! I didn't mash the garlic. I ate it with the old godmother I made a few days ago, one piece after another

Materials required:

Long eggplant: 1

Noodles: right amount

Salt: right amount

Pepper: right amount

Oil: right amount

Note: it used to be delicious to eat eggplant cake made by my mother, but every time I made it myself, it didn't taste very good. I don't know why. The time I made it for my mother, my mother said that if you salted it in advance, then it would be delicious. It's not surprising that I was missing this step. Two people in my family don't like to eat eggplant, which is not delicious.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh