Fish Tomato Box
Overview
Fish-flavored eggplant box is an important type of fish flavor in Sichuan cuisine. The method of making fish-flavored eggplant box is to use pickled pepper, minced ginger, vinegar and other condiments to create a roasted fish taste. Among them, the fish-flavored eggplant box, the sweet and sour fish-flavored sauce and the crispy fried eggplant cakes are really a treat for the taste!
Tags
Ingredients
Steps
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Prepare materials.
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Add an egg, salt, pepper, sesame oil, and light soy sauce into the pork stuffing and use chopsticks to stir in one direction until stiff, then add green onions. Stir the minced ginger evenly.
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Cut the eggplant into two thick slices (try to cut it as thin as possible to make it easier to ripen and taste better)
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Fill the middle of the eggplant box with meat filling.
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Make all eggplant boxes in sequence.
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Take an egg, an appropriate amount of flour, an appropriate amount of salt and pepper and mix it with water to make an egg batter, not too thin.
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Dip both sides of the eggplant box evenly with dry starch.
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Put the eggplant box into the egg batter and coat it evenly with a thin layer of batter.
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Place in a 80% hot oil pan and fry over medium heat until light brown. Remove and remove. Heat the oil in the pan, then pour in the eggplant box and fry over high heat for 10 seconds until golden brown. Remove and drain the oil with kitchen paper.
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Mix 20 grams of vinegar, 10 grams of soy sauce, 20 grams of sugar, 10 grams of cooking wine, 1 gram of salt, and an appropriate amount of water and starch to make a bowl of juice and set aside.
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Leave the base oil in the wok, add pickled pepper, minced ginger, and minced garlic, stir-fry until fragrant.
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Pour the bowl of juice into the pot, reduce the heat to thicken, pour the thickened juice on the eggplant box, and sprinkle with chopped green onion.
