Deep Fried Whole Eggplant

1. First, we wash the purple eggplant cut in half, and then cut into 3 cm section, cut well after rinsing with water, in the eggplant on top of a layer of starch, so that the starch uniformly wrapped in the surface of the eggplant to prevent the eggplant frying a large number of oil absorption.

2. Ginger cut into diamond-shaped slices, scallions broken and cut into scallions, together in a pot, and then grabbed a handful of peppercorns, a few dried chili peppers, in addition to a little bit of cilantro segments cut and standby.

3. Below, we put the eggplant over the oil frying, frying eggplant oil temperature should be a little higher, about 60% of the heat when the eggplant poured into the pot, starch heat will be quickly crispy stereotypes, to avoid a large number of eggplant oil absorption, frying eggplant stereotypes for about 1 minute and then fished out.

4. Then raise the oil temperature to 7% heat, turn the heat down and pour the eggplant into the pot and fry again, during which time you should often turn the eggplant evenly heated, fry the eggplant until the surface of the golden brown crisp when you can get out of the pot to control the oil, upside down the spoon can be heard a very crisp crash.

5. pot to leave a little oil, the onion and ginger, chili peppers, peppercorns into the pot Stir-fry together, the fire should be a little smaller so as not to fry the chili pepper paste, stir-fry after the aroma of a little water, pour into the steamed fish black bean oil 10 grams of fresh 5 grams of taste, add chicken powder 2 grams of sugar, like to eat a little bit of sweet sugar can be put some more.

6. Stir to melt the seasoning, the fried eggplant poured into the pot, quickly turn the pot over, so that the sauce evenly wrapped in the surface of the eggplant can be mounted on the plate, and finally put on the cilantro delicious that is done, just out of the pot is the best taste, the outer layer is burnt taste, inside very tender, not at all greasy mouth.

Technical points:

1. Eggplant should be wrapped in a layer of starch before frying, to avoid absorbing oil;

2. Frying the eggplant should be a little higher temperature, so that the starch quickly crispy stereotypes, the same in order to prevent the absorption of oil; eggplant should be after the second re-frying, in order to achieve the outside of the crispy texture of the soft inside;

3. Eggplant should be quickly fried out of the pot, as soon as possible to eat, the taste of the best.