Multi-flavored eggplant box
Overview
The eggplants grown by my father, who is over 80 years old, have entered the peak production period. In addition to giving them away, there are many at home, so I try to eat eggplants as much as possible.
Tags
Ingredients
Steps
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Take 100g of pork belly, add appropriate amount of allspice powder, ginger powder, white pepper powder, oyster sauce, soy sauce, salt, two spoons of pepper and aniseed water and stir evenly, then add a small spoon of egg white and stir clockwise for one to two minutes.
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Cut the green onions into two small pieces and place them in the meat filling bowl. Don't stir yet. (This amount makes a total of 14 round eggplants and 4 semicircular eggplants).
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Take a large egg, add one spoonful of starch, two spoons of flour, and stir evenly. Don't make it too thin or too thick (this amount of egg batter is just enough to use up).
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Stir in meat filling. Choose a long and slender eggplant (about 3 or 4 cm in diameter, if it is too big, cut it into a semicircle in the middle) and cut it into thick slices about 0.5 cm thick. Do not cut off the first slice, and then cut off the second slice.
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Stuff an appropriate amount of meat filling into the middle of the eggplant slices and squeeze gently to make the meat filling evenly distributed and more solid.
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Dip each eggplant box into the egg batter bowl, and lightly scrape the edge of the bowl until the egg batter is thin and does not drip.
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Put 250g of oil in the wok and heat it to 180 degrees. The oil temperature must be high, and the eggplant will take shape when it is placed in the pot. If the oil temperature is low, the eggplant will easily absorb too much oil.
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Remove when the surface turns golden.
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Prepare minced onion, minced ginger, minced garlic, and minced green chili. Peel and cut tomatoes into cubes and puree them in a food processor.
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Put a spoonful of oil in the wok, sauté the onion, ginger, garlic and chili until fragrant, then pour in the tomato juice, bring to a boil over high heat, and add an appropriate amount of salt.
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Add the eggplant and simmer over low heat for a while.
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Garnish with diced chives or garlic.
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The fresh and delicious eggplant is delicious.
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The half-round eggplant can be fried again and topped with tomato sauce or sweet and spicy sauce
