Health benefits
Eggplant: clears away heat
Pork: nourishes yin
Eggs: enhances immunity, protects eyes and improves eyesight
Ingredients
Eggplant ( 1 ) | Pork ( 200 grams ) |
Xiang Chong ( 2 pieces ) | Eggs ( 1 piece ) |
Flour ( Half a bowl ) | Starch ( 20g ) |
Edible oil (appropriate amount) | Salt ( 1g ) |
Soy sauce ( 2 spoons ) | Oyster sauce ( 1 spoon ) |
Cooking wine ( 1 spoon ) | Five-spice powder ( 1g ) |
Ginger powder ( 1g ) |
1.Prepare ingredients
2. Cut the eggplant into about 1.5 cm The small pieces are cut in the middle and cannot be cut off.as the picture shows.
3. Add salt and water to the basin and soak the sliced eggplant slices for 15 minutes.
4. Squeeze the eggplant slices with your hands to squeeze out the water.
5. Cut the pork into stuffing, and cut it into chopped green onions.
6. Add chopped green onions, salt, soy sauce, oyster sauce, cooking wine, and allspice to the pork filling.Ginger powder, a small amount of starch, stir clockwise to stir.
7.Put the meat filling into the eggplant, as shown in the picture.
8. Beat the eggs, add the remaining starch, stir evenly, and wrap the eggplant in turn Add egg mixture.
9.Put cooking oil into the pot and add the eggplant wrapped in egg liquid.Fry until golden brown on one side.
10.Turn over and fry the other side until golden brown on both sides, using low heat throughout.
Tips
The reason why the eggplant should be placed in salt water and the water is squeezed out is to remove the astringent taste of the eggplant and to prevent the eggplant from absorbing less oil during frying.Be sure to use low heat when frying.Don't fry it.
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