EggplantA typical vegetable, eggplant has various uses depending on the variety.Eggplant has significant value in recovering from illness and belongs to the category of enhancing vitality.Deep-fried eggplant is a flavorful and aromatic Chinese dish, belonging to Zhejiang cuisine. It is crispy on the outside and tender on the inside, with a fresh and delicious flavor.The main ingredients are:IngredientsEggplant,Onion，Mushrooms，Cilantro，Eggsand other materials.Today, let's take a look at the complete methods for making deep-fried eggplant.

Deep-fried eggplant recipe I

Main ingredients

PorkFilling,Long eggplantEggs,FlourStarch

2. Wash and peel the eggplant, then cut it into thick slices.

3. Cut the eggplant slices in half and make a cut in the middle, but do not cut through.

4. Mix flour and starch in a 1:1 ratio, add eggs and stir until smooth. Add beer to adjust the consistency.

5. Stuff the meat mixture into the eggplant slices, stuffing all the eggplant slices.

6. Lightly coat both sides of the stuffed eggplant with flour.

7. Coat each stuffed eggplant with the mixed flour.

8. Fry in hot oil until golden brown on both sides, then remove and drain.(The oil temperature for deep-fried eggplant should be about 70% hot when frying.）

2. Mix flour, cornstarch, and five-spice powder, add 1 egg and stir until smooth to make a batter.

3. Mix cornstarch and five-spice powder, add 1 egg and stir until smooth.

4. Wash the eggplant, cut it into about 1 cm slices, and then cut a cross in the middle of each slice, but do not cut through.

5. Place the eggplant in the batter and coat evenly.

6. Pour enough cooking oil into the pot and heat to 70% hot. Add the coated eggplant and fry over low heat until golden brown on both sides. Remove and drain on paper towels.(You can also dip it in tomato sauce or other sauces to eat.2. Wash and peel the eggplant, then cut it into pieces, and make a cut in the middle of each piece, but do not cut through.

3. Mix flour, water, and eggs.

4. Stuff the eggplant with as much meat as possible.

5. Coat with batter and fry in hot oil until golden brown on both sides.

Place the stuffed eggplant in a bowl, coat with egg mixture.

Heat oil in a pan until 70% hot, then fry the eggplant until golden on both sides, remove and drain.

Wash and cut the eggplant into circles, cut a slit in the middle but do not cut through.

Mix flour, water, and eggs until smooth.

Stuff as much meat as possible into the eggplant.

Coat with egg mixture, then fry in hot oil until golden on both sides, remove and serve.