STEP 1/10
Cut 1 eggplant (350g) into bite-size pieces, place it in a bag, add 2T of flour, and shake it all over to coat the eggplant with flour
*It's good to use flour
STEP 2/10
The flour is thin and evenly coated
STEP 3/10
Add 1 egg yolk and 1t of salt (or dasda) to 250ml cold water from refrigerator and stir
*You have to use water to make the batter crispier
STEP 4/10
Add 150g of flour and stir to make dough
STEP 5/10
It's for 2 people, so put cooking oil about 1cm high in a small pot and heat it to 160 degrees
*It's good to lower the cooking oil because it splatters less and saves oil
STEP 6/10
Drop the batter and wait until the temperature rises and it rises
STEP 7/10
Dip the eggplant in the batter
STEP 8/10
When the batter is fried, add eggplants and fry them. Fry one side for a long time, flip it over, and fry it until golden brown
STEP 9/10
Please make a sauce for dipping. 4T of soy sauce, 1T of vinegar, 0.5t of red pepper powder, chopped green onion, (choose sesame oil)
STEP 10/10
Put the oil-absorbing kitchen bowl on top and enjoy the fried eggplants
Potatoes, perilla leaves, sweet potatoes, shiitake mushrooms, onions, and so on
Wrap the remaining batter and keep it cold in the refrigerator and fry it the next day