Salted egg yolk eggplant
Overview
Recently, Cai Caiwu has become obsessed with salted egg yolks. The golden color and salty taste are the most endearing. Sometimes I buy salted eggs just for the tiny yolk inside. Well, it makes no sense to like it! Cai Caiwu believes that the most intimate contact with egg yolk is the egg yolk cake. Layers of puff pastry wrap the oily egg yolk. The outside of the egg yolk can be red bean paste, purple sweet potato puree or meat floss. One bite is full of surprises and deliciousness. This nouveau riche way of eating fully demonstrates the charm of egg yolks. The egg yolk cake, which is crispy on the outside and fragrant on the inside, is also a classic way to eat egg yolks. Salted egg yolk is rich in lecithin, unsaturated fatty acids, amino acids and other important nutrients for human life. Although it is good, it is not appropriate to have too much. Excessive cholesterol can affect the arteries and cause a series of vascular problems. However, the salted egg yolk eggplant recipe shared by Cai Caiwu today is golden in color and has a salty aroma that goes well with rice. It is specially designed to cure the lack of appetite in summer. The salted egg yolk you bought can not only make egg yolk crisps but also cook. It is simply killing two birds with one stone!
Tags
Ingredients
Steps
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Prepare the ingredients in advance
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Crush the salted egg yolk; cut the eggplant into 3-5cm strips, soak in water for 2-3 minutes, remove and drain
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Apply a layer of cornstarch evenly to the surface of the dried eggplant
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Pour oil into the pot and heat until 60%, put in eggplant strips battered with cornstarch and fry until golden brown on the surface, remove and drain the oil and set aside
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Leave a small amount of base oil in the pot, put the crushed salted egg yolk into the pot and stir-fry over low heat until even small bubbles form, then add the fried eggplant strips and stir-fry until the surface is evenly coated with salted egg yolk
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Isn’t it easy to cook the finished dish?
