Wash the eggplant to the stalk, tear it into irregular pieces by hand, stir it with a little salt and soy sauce, and marinate for a while.
Take a large bowl, put a measuring cup of flour, a half cup of starch, and add an egg, add a little water to make a batter.
Pour the small half-pot oil into the wok, heat the oil until it is 70-80% hot (the surface has small bubbles rolling), roll the marinated eggplant block into the pan and fry it, and fry until it is fried on both sides. Disk
1. Adding eggs when adjusting the batter can make the fried eggplant more crispy and fragrant. 2. When you marinate the eggplant before frying, you can also add pepper, chili powder and other seasonings according to your taste. You can also marinate the eggplant and directly fry it. After the fried, the salt and pepper will taste as delicious. 3. When the fish is fried, don't oversize it. Open the medium fire, so as not to over-explore. Remember to turn it over in time. 4. This method can also be used to fry other. Food, such as mushrooms, asparagus, etc.