How to fry juicy and crispy fish-flavored eggplant boxes

Overview

In summer, the most seasonal dish is eggplant. When I was a child, during this season, my mother always liked to make fish-flavored eggplant boxes for us. Over the weekend, I picked a large basket of fresh eggplants from the vegetable garden and went home to make a fish-flavored eggplant box dish for my husband. Let’s relive the traditional taste together. Fish-flavored eggplant box is a traditional delicacy. Eggplants are cut into eggplants and stuffed with meat fillings. The outside is wrapped in batter and fried. In addition to the wonderful taste of crispy on the outside and soft on the inside, the fragrant and sweet fish-flavored sauce is its soul. How to fry fish-flavored eggplant boxes that are juicy and crispy? Let’s start with the knife skills. Wash the eggplants and cut them into boxes with the top knife. Cut deeply without cutting with the first knife, cut with the second knife, and cut into eggplant clips of appropriate thickness. Third, add an appropriate amount of beer to the batter to make a crispy batter. It should not be too thick and can hang on chopsticks and drip smoothly. The last point is that the oil temperature should not be too high. It should be controlled at 50 to 60% hot. The eggplant boxes must be fried to be crispy on the outside and tender on the inside without burning easily.

Tags

• hot dishes
• common dishes
• old man
• sichuan cuisine
• dinner with friends
• summer recipes
• lunch
• beer
• chives
• clear water
• cooking wine
• egg
• eggplant
• flour
• oyster sauce
• pork mince
• starch
• sugar
• garlic
• salt
• soy sauce

Ingredients

Steps

1. 1 Add a tablespoon each of oyster sauce and soy sauce to the minced pork and mix well.

   

2. 2 Add minced garlic and cooking wine.

   

3. 3 Add salt and 5 grams of sugar and mix well.

   

4. 4 Add starch and stir vigorously in one direction, add chopped chives and mix well.

   

5. 5 Wash the eggplants, cut them into eggplant clips, and stuff the prepared meat filling in the middle.

   

6. 6 Start preparing the batter, beat the eggs, pour in the flour and mix well.

   

7. 7 Add water and beer, stir in salt and make a batter. (I don’t like thick batter, I only like this thin batter)

   

8. 8 Coat the surface of the stuffed eggplant box with a layer of batter, and fry in an oil pan until both sides are golden brown.

   

9. 9 Take another bowl and start making fish sauce, pour in soy sauce and balsamic vinegar. (Ingredients for fish sauce: 2 tablespoons of homemade pepper sauce, appropriate amount of starch, 1 tablespoon of balsamic vinegar, 1 tablespoon of soy sauce, 10 grams of sugar, appropriate amount of salt, 3 cloves of garlic)

   

10. 10 Add 10 grams of sugar and appropriate amount of salt.

    

11. 11 Pour in the water starch to make a juice and set aside. Heat a little oil in a separate pan and sauté the minced garlic until fragrant.

    

12. 12 Pour in the homemade chopped chili sauce and stir-fry evenly. Pour in the prepared sauce and cook over high heat until thickened.

    

13. 13 Pour the cooked fish sauce on the fried eggplant boxes and serve!