Cheese
By VicentaLakin
The eggplant, the eggplant, it's in the oil pan alone, and then it's delicious. If it's processed again, it's more of a dish for cooking. How do you do that? Is it complicated? Especially if you don't touch the fried partners, you'll be worried that the fried eggplant won't get splattered on you, get burned or something. That's complicated. I'll teach you how to fry the eggplant。
- salty and fresh
- fried
- half an hour
- simple
Steps for Cheese
1
The eggplant is cleaned, removed from the bottom of the eggplant, cut into roller blades, so that the eggplant cut can be evenly heated, then a paste is drawn, flour is selected with a medium barter, and a proper amount of water is added, if the amount of water is not available, then it is added slowly, and it's evened every time, and it's filled with water and salt, so that the eggplant will taste and taste better。
2
It's in a state where the face is flat, where the eggplant is put in the face, where the paste can form a membrane on the face of the eggplant, i.e., where the popular paste hangs, and where the picture is shown below, and where the eggplants are covered。
3
And then there's a proper amount of corn oil in the waterless pot, like soybeans oil, which is only sour in the pot that it doesn't splatter, oil and water are splattered everywhere, oil warms slowly, with chopsticks standing in the middle of the oil, see a little bubble around chopsticks, and it's just hot。4
It is worth noting that the temperature of the eggplant is not constant, and when the eggplant is put in the oil, the temperature drops, so each time the eggplant is put in, the temperature rises, and the next operation takes place。
5
The fried eggplant surfaces form a layer of paste, which is made of flour instead of starch, because the paste that comes out of the starch, which is hard after the blast, and, although it looks good in form, the individual feels better than the flour, which smells better and eats better。
6
Don't wear too much paste on the face of the eggplant, and it feels like it's eating fried noodles, so that the thinness of the paste makes the smell of the eggplant even more visible. Cheese does not have to be blown twice, the eggplant itself can be eaten, and the eggplant is soft and easily blown up, so it should not take too long to blow up once。