material
Stir-fry a little sesame
2 purple eggplant.
Three eggs.
Flour 1 small bowl
Half a cup of milk
Onion 1 root
salt
sugar
pepper
The practice of gluttony eggplant breakfast cake
Wash eggplant, remove pedicle and cut into small discs.
Slice the eggplant into a large bowl, sprinkle with a little salt and mix well. Marinate 10 minutes or so, and control the water for later use. Wash shallots and cut into powder for later use.
Heat the wok, brush it with a thin layer of oil, and put some eggplant slices in the wok and fry it on low heat.
Preparation of egg paste: Beat the eggs into the milk and mix well. Add flour several times to make an egg paste with proper consistency, season with salt, a little sugar and pepper, and sprinkle with chopped green onion.
When the eggplant slices turn from soft to hard (pay attention to turning over), pour an appropriate amount of egg paste into the pot.
Turn the frying pan so that the egg paste is evenly spread on the bottom of the pan, slightly flat on the eggplant slices, sprinkle with a little fried sesame seeds, fry until the egg skin is golden and yellow, and turn over to fry the eggplant cake slightly out of the pan. Make all the egg rolls according to this method.
skill
In this eggplant cake, the frying temperature of eggplant is the key in the production process: the eggplant should be fried in situ after it is put into the pot, the eggplant slices should be soft to hard, and then fried with the egg paste when it is soft to oil. Eggplant cakes taste the best.