1. Materials ready
2. Chop the pork into puree, and chop the ginger in the meat halfway, so that the taste of ginger can blend well with the meat
3. Collected, chopped green onions
4. Add chicken powder, white pepper, salt
5. Mix well
6. Eggplant chooses purple eggplant smoothly
7. Cut the eggplant into slices, do not cut in the middle of two groups, and the thickness of a single slice is about 4mm.
8. Add non-aluminum baking powder to the flour, water-proof and stir it into a viscous paste. I didn’t measure the amount of water, just put a little bit of water, and the batter is more viscous and fluid.
9. Cut the eggplant slices with meat filling in the middle
10. Put the raw embryos of each eggplant box into the batter to cover the batter
11. (Prepare the frying pan in advance, when the oil is 50 minutes hot), put the battered eggplant box directly into the frying pan to fry it, and see that the surface is swollen and slightly yellow. Just pick it up with chopsticks and it is not soft or hard Take them out one by one, and finally pour them into the frying pan and re-fry together for half a minute
Tips:The meat filling is adjusted according to the amount of eggplant.
I didn't measure the amount of water, and added a little bit of water. The batter was sticky but still flowing.
Do not put dark seasonings such as soy sauce in the meat, otherwise the eggplant box will turn black when it is fried.
Eggplants are rich in moisture, and they will be crispy on the outside and tender on the inside if you eat them while they are hot.
