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Deep-fried eggplant | Easy recipe at home related to culinary researcher / Transcript of recipe by Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

eggplant : Two
(A)醤油 : 大さじ1
(A)料理酒 : 大さじ1
(A)砂糖 : 小さじ2
(A)鶏ガラスープの素 : 小さじ1
(A)おろしにんにく : 小さじ1/2
(A)おろし生姜 : 小さじ1/2
(A)ごま油 : 小さじ2
片栗粉 : 適量
揚げ油 : 適量

Time required

30minutes

Procedure

1) prepare the eggplant 01:33
Cut off the stem of the eggplant.
Roughly chop and soak in water for 5 minutes.
Discard the water and wipe off the water well with kitchen paper.
2) to season 02:50
Open the plastic bag and set it in a bowl.
Add (A) and knead.
Add 1, close the mouth of the plastic bag, and knead.
Squeeze the air out of the plastic bag, close it, and put it in the refrigerator for 10 minutes.
3) put on clothes 04:12
Transfer 2 to a colander and drain the juice.
Sprinkle potato starch with a pad.
4) 揚げる 04:55
Add oil to a depth of 1 cm to 1.5 cm in a frying pan,
Warm up to 170-180 degrees.
Put the 3 skin side down,
Fry until browned all over.
5) 仕上げる 06:12
パットに取りだし、器に盛りつけて完成。

Point

・Cut the eggplant to your preferred size.
・By chopping the eggplant into chunks, it will be delicious.
・By soaking the eggplant in water, you can remove the scum.
・When battering, drain the juice well for a delicious finish.
・Rolling while frying improves the texture.
・When seasoning, it is good to knead the eggplant to the extent that it does not collapse.
・Do not add too much potato starch.
・Fry them separately as they will stick together easily.