Pan-fry until processed eggplant
The eggplant made in this way is crispy on the outside and tender on the inside. My husband said it tastes a bit like fish slices. You can try it
Recipe Recommendations
- onion appropriate amount
- eggplant two
- flour appropriate amount
- water appropriate amount
- salt appropriate amount
- MSG appropriate amount
- chicken essence appropriate amount
Steps for Pan-fry until processed eggplant
1
Cut onions and two eggplants into slices, and mix flour and water to make a paste.2
Then put the diced eggplant into the mixed flour and occupy the eggplant on both sides.3
Add appropriate amount of oil to boil the eggplant, put it on medium heat, and add a few more pieces to fry together. Remove yellow on both sides.4
Don't wash the pan, add spring onions, then pour in the fried eggplant, reduce heat, add salt, monosodium glutamate, chicken essence, add a small amount of water and cook, and remove the pan after the taste is uniform.