Autumn wind, the weather is cool like a day, Chongming's unique green skin eggplant is about to quit the "vegetable garden river", may wish to catch the small tail of the season, and then make a delicious eggplant ball! If you can get the rapeseed oil from the harvest and freshly picked seasonal eggplant to make this delicious dish, it is a perfect match for authenticity and health, and it is a great one!
Chongming people like to plant eggplants on their own land in front of the "back boundary house", so that the ingredients can be obtained from the field within 1 minute, which is the charm of freshness!
Prepare a bowl of flour.
Rinse the eggplant well.
Slice first.
Re-shred
Two eggplants are enough if there are not many people.
Fresh eggs or duck eggs are added to the flour, which greatly improves the taste of the flour after being fried!
Use chopsticks to combine the egg and flour and mix well!
Add the shredded eggplant and stir with chopsticks, it will be even more delicious if you add some small white shrimp!
Add a little water and use to dilute the flour.
Stir vigorously again.
You can make a fire, and if you have a large stove, you need to control the heat.
Put enough oil in the pan.
The firewood in season is a rape stalk, which is a very energy-efficient firewood.
So it's easy to burn out quickly, need someone to do, and keep adding.
Spread the prepared shredded eggplant batter evenly into a colander with a spoon to form a cake shape.
Immerse the cake in hot oil along with a colander.
After frying for a while, the cake gradually takes shape.
Then scrape the eggplant cake into the oil with a clean stainless steel spoon.
Continue frying after turning over.
Until golden brown, ready to pan.
The characteristics of eggplant balls are crispy on the outside and tender on the inside, and the eggplant silk is wrapped in batter and fried, and the fragrance is overflowing, crisp and not rotten, and it is crisp, tender, smooth and fragrant in one bite.
Take advantage of the holidays to make a delicious eggplant ball for your family
Source of information 丨 Tip of the tongue Chongming
Editor-in-Chief: Chen Jun
Editor-in-charge: Chen Jun