thirteen jasmine (Cyperus rotundus)
How to make fried eggplant with winter squash
Slices of eggplant and melon, thickness according to the picture, I’ve finished frying the piece and thought I’d take a picture of it.
Put the ginger and onion into the rice noodles, if you like spicy put some chili powder, don’t like not add, put salt, just put, as long as it is not overly salty and delicious, put thirteen spices on a little bit can, slowly add water and stir until thick, to be able to hang the pulp, look at the picture!
Heat the oil, one by one, put the melon hung pulp, pay attention to put it in the pan to fry not stick together, change to medium-low heat and fry slowly, turn both sides to see not to paste, the color should be deep fried to have a better aroma to eat, too white can not.
It’s one, two, three, four steps at the same time, and it’s actually quite simple and tasty…
It’s okay if you can’t finish all the fried food on the same day, put it in the refrigerator, the next day use the electric baking dish to brush the oil on both sides and heat it up for a few minutes to make it crispy again.
Even the melon and eggplant is delicious.
2. Oil should be very hot, boiling before putting it down to fry.
3. Use a spoon when starting each pot to facilitate oil leakage.