China
Rice-flour batter coats eggplant slices and already-cooked cured pork. Use a mixing bowl and frying pan.
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3 clear steps
Peel and slice the eggplant; slice the already-cooked cured pork. Mix rice flour, wheat flour and egg. Add water gradually while stirring until the batter coats the slices without immediately running off.
Coat the eggplant and pork with batter. Warm the oil over low heat, add pieces individually and fry both sides until golden. Cook for a further 3–6 minutes, turning, until eggplant is soft and no raw batter remains; egg batter should reach 71°C. Add a little oil only if the pan dries.
Sprinkle with the measured salt, toss gently and serve.
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