How to make crispy flavored eggplant

Eggplant is a very delicious and nutritious vegetable. Depending on its shape, it is divided into long eggplant and round eggplant. Of course, some people like to eat green eggplant. In fact, there are many ways to eat eggplant. Everyone should pay attention and learn more about how to cook eggplant so that your cooking skills can improve. So, when making flavored eggplant, how can we make it crispier?

Frying the eggplant twice will make it crispy on the inside and outside.

Material

eggplant

Dried red pepper shreds

coriander

starch

garlic

sugar

Chubang Soy Sauce

Sichuan peppercorns

Chicken powder (chicken powder)

practice

1. Cut the eggplant into dice, put it in a bowl and rinse it with water

2. Sprinkle dry starch on the eggplant pieces so that each piece of eggplant is covered with starch (since there is water on the eggplant, it is easier to stick to starch)

3. Pour oil into the pan and heat it to 80% hot. Fry the eggplant cubes until the skin is hard and crispy and you can pierce it with chopsticks. Take it out and drain the oil.

4. If necessary, fry the eggplant twice to make it crispy on the outside and tender on the inside.

5. After frying the eggplant, pour out the oil from the pan, leaving the bottom oil, turn on the heat, add the peppercorns and stir-fry. The peppercorns need to be fried for a while, don't fry them until they are burnt. Then add the chopped garlic, sugar and soy sauce, add the eggplant, stir-fry quickly, and make the eggplant evenly coated with the soup.

6. Add dried red chili shreds, coriander and chicken powder and serve

Plant Culture

Eggplant originated in the tropical region of southeast Asia. Ancient India was the first place where it was domesticated. There are still wild species and related species of eggplant in India today. The wild species has small and bitter fruits. After long-term cultivation and domestication, the flavor improves and the fruit becomes larger.

It was introduced to Africa in the Middle Ages, to Europe in the 13th century, was widely cultivated in southern Europe in the 16th century, spread throughout Europe in the 17th century, and later to America.

It was introduced to Japan from China in the 18th century. China has a long history of eggplant cultivation and has a wide variety of types and varieties. It is generally believed that China is the second origin of eggplant. In the botanical work "Description of Southern Plants" written by Ji Han in the Western Jin Dynasty, it is said that there are eggplant trees in southern China. This is the earliest record of eggplant in China. The "Illustrated Materia Medica" written by Su Song in the Song Dynasty recorded that in addition to purple eggplant, white eggplant and water eggplant in the north and south, vine eggplant was also grown in the Jiangnan area.