The palate is soft and not greasy, and the mashed potatoes are delicious. I have done it during the Spring Festival family feast, which is a dish that both young and old like. Because it is very soft, it is very suitable for the elderly and small bowl friends to eat ~
Wash the eggplant and cut into the blade (two pieces, do not cut in the middle)
Wash the potatoes and cut them in half. Steam on the pan for about 20 minutes, remove and cool slightly, peel off the skin, add salt and black pepper together to form a mud.
Fill the mashed potatoes with chopped eggplant
Use 3 tablespoons of flour and equal amount of water to make a thick batter, and put the eggplant into a batter
Heat the pot with a proper amount of oil, and sauté the bun in a jar filled with batter. After the batter is set, turn the noodles and fry the other side, then turn over and fry the surface until golden. Sprinkle with salt and pepper on the pan
Boil the batter while you dipped it, and dipped one next. Attach a small trick to make the eggplant less oily. First, put the eggplant in a pot with a little oil, let the flour paste on one side be cooked, immediately turn over and let the other side of the starch paste be cooked, then use the temperature and the surface of the eggplant. A small amount of oil continues to bake the eggplant until it is broken. It needs to be turned over once, which is very simple, but be sure to use a non-stick pan.