How to make eggplant batter

Eggplant is rich in nutrients. In addition to its antioxidant effect, it also has the effect of clearing heat and detoxifying. Some people like to eat it braised, some people like to stew it with meat, and some people especially like to wrap it in batter and fry it. In short, there are many ways to cook it. As for the frying method, you can learn the detailed steps through the recipe of eggplant in batter, and be careful not to make the batter too thick.

How to prepare the batter for fried eggplant:

1. Prepare the batter according to the ratio of flour: starch = 3:1. I usually use 3 tablespoons of flour, 1 tablespoon of starch, and a little light soy sauce.

2. Then add water little by little, stirring constantly, until the batter flows but has a stagnant consistency.

3. Lift up the chopsticks and let the batter slowly flow down. The batter that flows into the batter bowl will leave a trace that will last for a while before disappearing. This is the batter.

Should I use flour or starch to fry eggplant?

Fried eggplants need to be coated with flour, that is, starch, but you can also fry them directly.

Some also say to use flour + water + a little salt to make a thick batter for frying, but that's not the case. It is correct to fry this with dry starch, but you also need to add frying powder. The outer layer of the grilled eggplant in the restaurant is hard. Just add fried powder, the color looks good, and it tastes hard and crispy.

How to make fried eggplant boxes delicious:

Ingredients: long eggplant, vermicelli, oyster mushrooms, carrots, coriander, a raw egg, flour, and vegetable oil.

Seasoning: salt, minced ginger, chopped green onion, white pepper, soy sauce, sesame oil.

practice:

1. First, prepare the stuffing to be put into the eggplant box: cook the vermicelli, wash the oyster mushrooms and squeeze out the water, wash the carrots and coriander, chop them separately and put them in a container. Add appropriate amounts of chopped green onion, ginger, salt, white pepper, soy sauce, and finally a little sesame oil and mix well.

2. Add appropriate amount of water to the flour and stir the eggs to make a batter.

3. Remove the stems of the eggplant, wash it, and cut it into half-centimeter thick slices. Then cut it in the middle but do not cut it through.

4. Put the mixed stuffing into the eggplant slices.

5. Coat the surface of the stuffed eggplant box with a layer of dry flour, then put it into the prepared batter so that the surface is evenly coated with the batter.

6. Pour cooking oil into the pot and heat it to 60% to 70% hot. Put the eggplant boxes in one by one and fry them on low heat until both sides are golden brown.

Features: crispy on the outside, tender on the inside, fresh and delicious.