This dish was inspired by the fried cheese that I had when I was a kid. When I was a child, I was in need of materials, when the oil was supplied to the limit of the grain, and one and a half pounds of oil per person per month, so it would not have been easy to make one fried meal. Remember that my sister and I didn't like eggplant at the time, and there were very few vegetables in that age, and in the autumn there were soybeans, and very few other foods, so this is the season. In order for our sister to eat the eggplant, Dad sometimes slices the eggplant into pieces and frys it for us. That way, we'll be wiped out by our sisters. This is the practice of fresh oil once a month, because the oil was so thick that it had to blow up something before the oil tasted different, so it was a month or two before eating the last fried food. Now that we're rich, the fried food is being avoided as much as we can. But I'm always thinking about the fried eggplant, and today I'm making a fried eggplant to remember the smell of childhood. It's just that I did it today without cutting, changed shape to make the plate look good, and used the bakery that didn't exist when I was a kid. The oil is the same as the oil that we used to use, and it's not the same as the oil that we used to have. It's bright and bright, and it doesn't smell like anything。
