Crispy fried eggplant box
Overview
Because both my husband and children like to eat this dish, I gradually gained experience after cooking it more. In the past, the eggplant boxes were cut into eggplant clips. Today we changed the traditional cutting method. The paste I made myself is also very special. The finished dish is characterized by three layers of texture: crispy in the first bite, soft eggplant flavor in the second bite, and meaty flavor in the third bite..., full of satisfaction...
Tags
Ingredients
Steps
-
Add minced green onion, minced ginger, salt and cooking wine to the pork filling and mix well
-
After mixing, set aside the pork filling
-
Add 1 egg, 80 grams of flour, and an appropriate amount of water into a bowl to make a paste. Mix it until it becomes fluid when stirred up. Drop it into the bowl intermittently and it will disappear immediately. Then add a little baking powder and a few drops of vegetable oil, stir well and set aside.
-
Peel the round eggplant and divide into four equal pieces
-
Cut each piece into half-centimeter slices (cut in the middle, do not connect the knife), cut all the eggplants and set aside
-
Take a piece of eggplant and put the meat filling, not too much, then take another piece of eggplant and cover it in the same direction, press it with your hands, and dip it well
-
Eggplant clips filled with meat stuffing
-
You can start frying when the oil temperature rises immediately after dropping an eggplant box. Fry over medium-low heat until both sides are golden brown. When you tap it with a spoon, it will make a "click" sound. Control the oil
-
Fried finished product
-
Adjust the bowl of juice: Crush three cloves of garlic, mince it into pieces and put it in a bowl. Add half a bowl of light soy sauce, a tablespoon of rice vinegar, two drops of sesame oil, a little chicken essence, and mix well! This bowl of juice is a must-have, it not only seasones the food but also relieves the greasiness.
