Sweet and sour eggplant box with sauce
Overview
This kind of weather is too hot, which greatly reduces the appetite. I usually want to eat some sweet and sour dishes, such as sweet and sour dishes. This is my first time to make this eggplant box. I usually don’t like to make deep-fried dishes, which seems to consume a lot of oil. But I make it once in a while and it tastes quite enjoyable, especially the sweet and sour sauce used to top it. It tastes not so greasy and is sweet and sour.
Tags
Ingredients
Steps
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Cut the meat into small pieces and mince it into mince.
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Add minced onion and ginger to the meat paste, then season with light soy sauce, salt, and black pepper, then add cornstarch and cooking oil and stir until strong.
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Cut the eggplant at 3mm without cutting it off, then cut it at equal distances and cut it into an eggplant clip.
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Soak the cut eggplant clips in salt water to turn them black.
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Take an eggplant clip and stuff it with the seasoned meat filling.
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Stuff all the eggplant boxes in sequence.
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Mix glutinous rice flour, starch, eggs, and beer into batter.
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Roll the eggplant boxes one by one in the batter and coat with batter.
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Pour enough oil into the wok, heat it up and fry the eggplant boxes one by one until golden brown on both sides.
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Remove the fried eggplant box, heat the oil again, pour it into the eggplant box and fry again, remove it and place it on a plate
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Mix white vinegar, white sugar, and tomato juice into sweet and sour sauce.
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Leave the base oil in the pot, pour in the sweet and sour sauce and heat.
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When the sweet and sour sauce is cooked until thick, turn off the heat and pour it on the arranged eggplant boxes.
