Fried stuffed eggplant with coir raincoat
Overview
Friends who like to eat eggplant must try this recipe. It is a very delicious fried stuffed eggplant. . . When choosing eggplants, try to buy ones with thick flesh, purple skin and tender flesh, so that more meat filling can be stuffed. After frying, use chopsticks to gently pinch them, and they will become soft, crispy and fragrant. Friends who like spicy food can also add some chili sauce to the sauce to make it taste more layered. Okay, let’s just introduce the process directly!
Tags
Ingredients
Steps
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Prepare ingredients: eggplant strips, minced pork, dried onions, and salted mackerel.
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Peel and wash the dried onion, flatten and chop into pieces. Peel and remove the bones from the salted mackerel, then chop into pieces and put them into a bowl containing the meat filling. Pour in the fish sauce.
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Add 1 tablespoon of starch and a little chicken powder and stir evenly.
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Wash the eggplants and peel them at intervals, leaving a little purple skin. Make another cut without cutting through.
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Stuff the prepared stuffing into the slits of the eggplant until completely filled.
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Pat some dry starch on the whole eggplant and coat it completely.
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Put an appropriate amount of oil in the pot, heat it to 90% heat, pick up both ends of the eggplant and put it into the oil pot and fry over high heat until it is quickly set. Then turn to medium heat and fry until the inside is cooked. Turn on high heat and fry for a while to force out the oil in the eggplant.
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Pick up and put into basin.
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Then adjust the sauce: use a bowl to scoop up starch, oyster sauce, chicken powder, and light soy sauce.
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Add appropriate amount of water to mix.
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Leave a little oil in the pot, heat it again, pour in the prepared sauce and cook until it thickens.
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Put the eggplant in a basin, pour the cooked sauce on top, sprinkle some chopped green onion or shredded pepper, and you're done!
