Ingredients
Pork belly stuffing ( 180g ) | Long eggplant (one) |
Chives ( 3-4 roots ) | Ginger ( Half a piece ) |
Edible oil ( appropriate amount ) | Light soy sauce ( 8g ) |
Dark soy sauce ( a little ) | Cooking wine ( 5g ) |
White pepper ( 3g ) | Salt ( 3g ) |
Flour ( 1 spoon ) | Starch ( 0.5 spoon ) |
Eggs ( 1 ) |
#Hebei cuisine#How to make fried eggplant boxes
1.Prepare the materials, light soy sauce, dark soy sauce, cooking wine, salad oil, salt, and white pepper, add in Xiaodie and set aside
2. Chop the chives and ginger and set aside.
3. Pour the minced onion and ginger into the meat filling.
4. Pour light soy sauce, dark soy sauce, cooking wine, salt and other seasonings into the meat In the stuffing.
5. Stir in the same direction until the meat filling is thickened.
6.Crack the flour, starch, salt and eggs into a small bowl.
7.Make it into a suitably thick batter.You can add a little more depending on the consistency.Qingshui
8.Eggplant cutting blade.
9.Add the meat filling to the eggplant box
10.Then coat the batter evenly.
11. When the oil temperature is 70% hot, put it into the eggplant box.
12. Fry until both sides of the eggplant box are golden brown and float, and the bubbles become Less is more mature
13. Remove and put on a plate.
14.It was so fried that two more plates were not loaded.
15. Finished product picture.
Tips
1.Add cooking wine and white pepper to the meat filling to effectively remove the fishy smell
2.Wash the eggplant without peeling it, the eggplant skin is very nutritious
3.The thickness of the eggplant slices is moderate.If it is too thin, the filling will be exposed.Thick and difficult to ripen
4.Heat the oil pan in advance, so that the eggplant with batter can be put directly into the pan
5.The surface of the eggplant box is golden and floats on the oil surface, and it will be mature when there are fewer bubbles
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