Crispy Eggplant
Overview
Eggplant is rich in nutrients and contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. The content of vitamin P in eggplant is very high, with 750 mg of vitamin P per 100 grams. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce fragility and permeability, and prevent capillary rupture and bleeding. Eggplant also contains trace elements such as phosphorus, calcium, potassium, and various alkaloids such as choline, trigonelline, stachyline, and solanine. Especially purple eggplants have higher vitamin content. Can inhibit the proliferation of digestive tract tumor cells. Personally, I think this crispy roasted eggplant tastes great, and my family also loves it. You can try it
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Ingredients
Steps
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Prepare an eggplant, wash it and remove the tail
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Cut into pieces with a hob, add chicken essence and salt and marinate for 5 minutes
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Add 1.5 tablespoons of flour to water and stir into a paste. It should be as thick as yogurt
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Pour the prepared batter into the eggplant and stir evenly
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Heat oil in a pot until it is 70% hot. Fry the eggplant for about 5 minutes. Remove and drain the oil
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Fried eggplant
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Add oil, minced green onion, and minced garlic to the pot and sauté until fragrant
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Pour in a spoonful of light soy sauce and about two tablespoons of water and bring to a boil
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Add a little chicken essence to the soup
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Pour in the eggplant and stir-fry evenly, sprinkle with chopped green onion and serve (no need to add salt in this step, because the light soy sauce is already seasoned)
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Finished product
