Home-style Fried Eggplant Pancake Method
eggplant is sweet and cool, entering the spleen, stomach,large intestine channels. Eggplant is rich in nutrition,containing protein, fat, carbohydrates, vitamins as well as calcium, phosphorus, iron and other nutrients.
It also contains trace elements such as phosphorus, calcium, potassium, along with various alkaloids like choline, cucurbitine, psyllium, solanine. Especially, purple eggplant has a higher vitamin content. It can inhibit the proliferation of digestive tract tumor cells.
Most here are green eggplants. Green eggplants become softer when cooked than purple ones; even those with teeth or without can eat them easily.
This fried eggplant pancake has a fragrant and soft texture, suitable for 2-3 year old babies, but be sure to use less oil while frying.
Ingredients Main ingredient: one eggplant,one egg, three tablespoons of flour,salt 1g, a little star anise, appropriate amount of plant oil Steps
Prepare the ingredients
Beat the egg with some water and mix it with the flour.
Mix in salt and a little star anise.
The batter should flow in threads.
Slice the eggplant.
Coat both sides of the slices with the batter.
Heat an unstick pan, add oil on low heat, then put in the eggplant slices.
Fry until both sides are golden and cooked through.
Tip: Try to eat the eggplant with its skin.
Tip: Try to eat the eggplant with the skin on.
