Making eggplant pancake and sweet potato pancake
There are times when there's only one eggplant left Whenever I do that, I cut off the branches and dry them, and when I store them, the moisture evaporates and withers easily If the storage temperature is below 5, it will shrink, so it's better to put it in an airtight bowl and store it in the refrigerator It's good to leave it at room temperature, but at room temperature, the color changes as the seeds in the eggplant increase There's one left, so I made eggplant jeon that's crispy on the outside and moist on the inside
4 serving
Within 20 minutes
요리재능발견
Ingredients
  • Branch
    1ea
  • sweet potato
    1ea
  • Frying flour
    200ml
Cooking Steps
STEP 1/8
It's eggplant and frying powder. I used frying powder to make it crispy
STEP 2/8
Cut the eggplant diagonally into 0.5 to 0.7 thick pieces Eggplants taste better when they're thick
STEP 3/8
Cut the sweet potatoes in a round shape
STEP 4/8
Season the eggplant with salt and pepper If you sprinkle salt on it, it's watery and salty, so it makes the eggplant's texture a bit less watery
STEP 5/8
Add 160ml of water to 1 cup of frying powder and knead it a little thickly so that it doesn't flow
STEP 6/8
Place lightly salted eggplant in batter water and coat with batter
STEP 7/8
Put enough cooking oil in a heated pan and cook it until it's golden brown
STEP 8/8
I made jeon like frying eggplants and sweet potatoes When I ate Tendon, mushrooms and eggplants were the best Eggplants have unique charms. I keep using chopsticks It's like fried pancakes. It's crispy and delicious
Season the eggplant with salt and pepper If you sprinkle salt on it, it'll get watery and salty
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