I like to eat eggplant like this in summer.
Stir the flour and water, pour in the beaten egg mixture, mix into a thin paste, stir evenly, and let stand for a while.
Wash the eggplant, remove the stalk, and cut into large pieces about 7mm thick.
Heat the pan and pour the oil (you can turn the bottom of the pan). After the oil is hot, wrap the eggplant slices in the paste. The thinness of the batter is suitable for hanging the thin slice of the eggplant. It is too thick. Ok), put it in the pan, fry until golden on both sides, and the eggplant is soft and ready to serve.
Garlic made of garlic, pour the very fresh soy sauce, drip 1 drop of sesame oil and mix well.
3. Cook the fried eggplant with garlic sauce.
1. If it is fried and eaten directly, the eggplant needs to be sprinkled with a little salt or a little seasoning in the batter. If you eat it with garlic, you will not need it. 2, in the third step, because there is a layer of wrap, it is not very oily, very thin oil can be fried, the first pot is fried enough to fry the second pot, if the local oil is dry You can add a few drops of oil to add it.