Eggplant Box with Thai Sauce
1.
Mix flour, cornstarch and baking soda and stir evenly;
2.
Use in a larger bowl, beat 1 egg, 2 tablespoons of water, beat well, then add the mixed powder one by one, and stir until a paste;
3.
Thaw sausage meat to room temperature in advance, if you can also use fresh minced pork, add appropriate amount of salt, pepper and starch, and stir well;
4.
Cut off the head and tail of the eggplant. Cut one end at one end. The thickness is about 0.5 cm. Leave 0.5 to 0.8 cm. Then cut the eggplant to the bottom. You can also cut it into flat cylinders about 1 cm thick. Cut it from the middle and leave it to the end;
5.
Insert the meat between two slices of eggplant;
6.
Dip the whole eggplant with the meat into the batter, so that the whole body is covered with the batter;
7.
Fry it in a frying pan. The frying pan is about 50% hot. The oil should not be overheated, so as to avoid the surface of the noodles being burnt when the filling is not fully cooked;
8.
Dip or drizzle with Thai juice when eating, it is both tangy and appetizing.
Tips:
1. The so-called eggplant box, also called the eggplant box, means that the eggplants on both sides are not broken with the meat sandwiched between them. The cut is shallow, the meat is not enough, the cut is deep, and it is easy to break. It may be more appropriate to leave 0.5-0.8 cm;
2. It doesn't matter if there is no sausage meat, you can use unprocessed minced meat, add salt, pepper, starch, and green onions in the same direction to stir and beat, instead of sausage meat;
3. The ratio of corn flour to flour should be reasonable. If only cornstarch is used, the stickiness is poor, and it is difficult to stick to the surface of the food, and it is easy to peel off when fried. If only flour is used, it can stick to the surface of the food better, but not It is crispy and too soft, so I usually use a 3:1 method, that is, 3 parts of corn starch and 1 part of flour, but it does not need to be too strict;
4. When frying the eggplant box, the oil temperature is about 50%. If the oil temperature is too high, the surface of the food will be too burnt and the filling inside will not be cooked. It is also very important to control the oil temperature during cooking;
5. Drizzle or dip in Thai sauce, it is very appetizing, you can also dip in salt and pepper, huai salt, it is equally delicious.
