Fried eggplant(xiang jian qie zi )

Fried eggplant

Introduction:

"Eggplant, known as six vegetables in Jiangsu and Zhejiang, and dwarf melon in Guangdong, is suitable for both meat and vegetables. It can be fried, burned, steamed, boiled, fried, cold mixed, and made into soup, all of which can produce delicious dishes. It is recommended not to peel eggplant. Its value lies in the skin. Eggplant skin contains vitamin B. vitamin B and vitamin C are a good partner. We have enough vitamin C, which needs vitamin B support in the process of vitamin C metabolism. Different colors of fruits and vegetables always imply unique nutrition. Eggplant contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Especially the content of vitamin P is very high. Every 100 grams contains 750 mg of vitamin P, which is beyond the reach of many fruits and vegetables. Vitamin P can keep the elasticity and physiological function of blood vessel wall and prevent hardening and rupture. Therefore, eating eggplant often can help to prevent and treat hypertension, coronary heart disease, arteriosclerosis and hemorrhagic purpura

Production steps:

Step 1: cut two eggplants into 0.5cm thin slices

Step 2: an egg, appropriate amount of flour, pepper powder, salt, water mixed into a paste, can be slightly thicker

Step 3: put the sliced eggplant into the batter and dip it evenly on both sides. Gently shake the extra batter

Step 4: heat the frying pan and cool the oil. When it is 60% or 70% hot, put the eggplant in the frying pan

Step 5: fry until golden on both sides

Step 6: two or three cloves of garlic, mash into mashed garlic, add vinegar, Weizhen, a small amount of sesame oil and spicy oil to make the dip

Step 7: fried eggplant, you can dip in spicy sauce to eat, fried eggplant is good

Materials required:

Purple eggplant: two

Flour: right amount

Egg: one

Salad oil: right amount

Pepper powder: right amount

Salt: right amount

Garlic: two or three cloves

Weizhen: right amount

Vinegar: right amount

Sesame oil: appropriate amount

Chili oil: right amount

Note: 1. The batter is thicker, and you can add one more egg to make it taste more fragrant, and the color is good; 2. The batter can be more, so that the last eggplant is not enough to dip, and the remaining batter can be fried into egg cake; 3. The remaining eggplant can be stewed in soy sauce with scallion and ginger for the next meal to make it more fragrant, ha ha... Try it, everyone

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xiang Jian Qie Zi