[Tianjin] thousand pieces of Eggplant-You Are Foodie

By Frederica
77

[Tianjin] thousand pieces of Eggplant

Thousand pieces of eggplant is a local specialty in Tianjin. This thousand pieces have nothing to do with bean skin. Because the shape of eggplant, the only ingredient of the dish, is like layers of paper, it is named "thousand pieces of eggplant". The ingredients of this dish are both ordinary and good. The cooking method is simple and the dishes taste mellow, which is deeply loved by the people. The only disadvantage is that eggplant is fried, but cooked by yourself, using new oil, and you don't often enjoy this dish. If you enjoy it occasionally, this disadvantage can be ignored.

Main Ingredients

Salt and pepper appropriate amount
salt A moderate amount of
eggplant 250g

Auxiliary Ingredients

five-spice powder appropriate amount
oil appropriate amount

1. According to personal preference, coir raincoat knife and cross knife can be used. The bottom is connected and the thickness is uniform.2. Eggplant is not cut as thin as possible. Eggplant slices are too thin and easy to break when fried.3. The seasoning of pickled eggplant is added according to personal taste.

Step 1 . Cut off the stalk of the eggplant and wash it.

Step 2 . Comb cutter.

Step 3 . Sprinkle a little salt between each slice and marinate for 20 minutes.

Step 4 . Squeeze out the water from the eggplant.

Step 5 . Sprinkle five spices between each piece.

Step 6 . Sprinkle a little salt and pepper.

Step 7 . Heat the pot, add oil, and deep fry the pickled eggplant.

Step 8 . Deep fry over a low heat. Use chopsticks to help each piece of eggplant come into contact with hot oil. Turn over the eggplant in time and continue to fry. Use chopsticks to help make each piece of eggplant contact with hot oil. Deep fry the eggplant until there are no or very few bubbles in the oil pan. Then remove the eggplant and drain the oil.

Step 9 . Turn over the eggplant in time and continue to fry. Use chopsticks to help make each piece of eggplant contact with hot oil.

Step 10 . Deep fry until there are no or very few bubbles in the oil pan. The eggplant is crispy and can be taken out. Drain the oil and enjoy.

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