Health benefits
Pork belly: Nourishes yin
Eggplant: Promotes blood circulation
Ingredients
Pork belly ( 500g ) | Eggplant ( 2 roots ) |
Salt ( appropriate amount ) | Vegetable oil ( appropriate amount ) |
Cooking wine (appropriate amount) | Five-spice powder ( appropriate amount ) |
Light soy sauce ( Adequate amount ) | Scallions ( 1 small handful ) |
Starch ( appropriate amount ) | Flour (appropriate amount) |
Eggs ( two ) |
How to make fried eggplant cakes
1.Prepare 500 grams of pork belly and mix it into a meat filling with a blender.
2. Wash and mince a handful of green onions.
3. Put cooking wine, allspice powder, light soy sauce and salt in a bowl and stir.
4. Then add the eggs and stir the starch.
5. Stir in green onion and set aside.
6. Wash two eggplants and set aside.
7. Cut the eggplant into about 5 cm slices, cut from the middle, do not cut off the meat filling, and assemble Disk backup.
8. Find a basin and mix flour and starch into batter in a ratio of 2:1.Add a little salt and five spice powder.
9. Put an egg in the batter and stir, add eggplant slices to wrap in the batter, pick up the batter slowly with chopsticks It is appropriate to slowly drip the batter.
10. Pour oil into the pot, heat the oil and fry the eggplant slices.
11. Change to slow frying, fry until golden, remove and plate.
12.Install the disk.
Tips
1.The eggplant box is crispy on the outside, tender on the inside, fragrant and juicy.It has the best flavor when eaten hot and will become less crispy when cooled
2.Don’t cut the eggplant too thin, otherwise it will shrink after being heated.Can’t eat it
3.Don’t add water or eggs to the meat filling.Make it dry so that it sticks together
4.Fry it in a wide range of oil and high heat to make it crispy on the outside and tender on the inside
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