和え物（トマトとツナ缶の甘酢和え）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 5minutes
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Deep-fried eggplant | Recipes transcribed by cooking researcher Ryuji's Buzz Recipe
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Ingredients
- eggplant : 3 bottles (approx. 240-250g)
- It's white : 3 tbsp
- potato starch : Appropriate amount
- Salad oil : Appropriate amount
- Lemon : 1/8 piece
Time required
30minutes
Procedure
-
1)
Season
01:47
Cut off the calyx and cut into bite-sized pieces.
Put in a bowl, add white soup, knead well, and soak for about 15 minutes. -
2)
Fried
02:57
Add vegetable oil to about 1 cm from the bottom of the frying pan and heat over medium heat.
When the salad oil is warm, sprinkle the eggplant with potato starch and fry it.
Fry it fragrantly, turning it over from time to time.
When the whole is fragrant, open it in a vat and drain the oil. -
3)
Serve
05:23
Serve on a plate and serve with lemon.
Point
・ When seasoning the eggplant, squeeze it while kneading it so that the taste is well absorbed.
・ If you want to make it spicy, add grated garlic or grated ginger to the seasoning.
・ Fry the eggplant immediately after sprinkling it with potato starch. If you leave it for a while, the eggplant will become moist and will not be savory.
・ It is delicious even if you sprinkle black pepper if you like.
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