If it's too soft, the eggplant will be difficult to enjoy. SEE MORE...
Without boiling, here's a trick for frying cassava so that the texture is soft, crunchy and tasty using 3 kitchen ingredients
No need for flour, this is the right way to fry salted fish so that it is crispy, does not fall apart, and the oil is anti-explosive
Without needing to boil it first, this is how to fry cashew nuts so that the spices are absorbed and the crunch lasts for a long time
Without coating it in flour, here's the trick for frying otak-otak so that it expands and doesn't explode
Without adding margarine, this is a way to make thin vegetable bakwan even more tasty and crunchy all day long
Without coating it in flour, this woman has a trick for frying fish so it's crispy and doesn't explode using 3 kitchen ingredients
Instead of adding baking soda, this is the trick for making crispy onion rings that last a long time, just add 1 drink ingredient
Without baking powder, my mother's way of making crispy eggplant is tasty and crunchy, add 1 food ingredient
A recipe passed down from my grandmother, this trick makes fried tempeh even tastier using only 3 ingredients
Without coating it in flour, here's a trick for frying catfish so that the oil doesn't explode and the results are crispy all day long
Instead of coating it in flour, this is a trick for frying fish so it doesn't stick and explode, plus 3 kitchen ingredients
Without adding baking soda, here's a trick for frying oyster mushrooms to make them crispier and last longer
Instead of covering it with salt, this is a trick for frying eggplant so that the color remains bright purple using 2 kitchen ingredients
Instead of using flour or ginger, this is a trick so that the oil doesn't explode and stays clean when frying the fish
Without additional sprinkling of wheat flour, this is the trick for frying chicken so that it comes out crispy and has a complete shape
