1. Wash the eggplant and cut into even razor blades. Leave the interlayer in the middle and don't cut it off
2. Stuff meat in the middle of the sandwich. (Meat stuffing with cooking wine in advance, an egg white, white pepper, salt, beat clockwise to make it evenly viscous)
3. Mix flour with eggs, salt, and water to make a viscous batter. Throw in the egg pie wrapped in meat filling and roll it around, and evenly wrap it in the batter. (You don't need to roll it all at once, roll it in the pan while rolling)
4. Pour a little more oil in the pot, heat it up and heat it up (try to drip a drop of batter, the oil quickly swells, indicating that the oil is hot enough), add the eggplant wrapped in batter, and roll it in the pan while rolling
5. Fry the first time until the batter is solidified, and each egg cake is separated. The shell is a bit hard and fish it out
6. Continue to heat the oil, pour in the first fried eggcake and re-fry
7. Fry until golden and crispy, and the outer shell is a little burnt. Remove the oil and serve on a plate. The egg pie is ready! Next, stir-fry the fish-flavored sauce
8. Pour out the excess oil and leave a little oil in the pot. Saute the chopped green onion, minced ginger, minced garlic, soaked minced red pepper, add a spoonful of bean paste and saute until fragrant.
9. Pour into a bowl of water, add two spoons of sugar and one spoon of vinegar. The fire is boiling
10. After the water is boiled, pour in the water starch. Mix water and starch into water starch. Keep stirring until the soup is thick
11. Collect the juice. When you receive it to your liking, the fish-flavored sauce is ready to be fried!
12. The egg pie is hot, crispy on the outside and tender on the inside. You can’t stop one bite.
13. Medical experts believe that every person eats 2 to 3 tomatoes a day to meet the need for vitamin C for a day. Drink 1 bottle of Mai Kangmei tomato juice, you can get half of the vitamin A needed for a day and night. Tomatoes contain a large amount of citric acid and malic acid, which are beneficial to the metabolism of the whole body, can promote the production of gastric juice, and strengthen the digestion of greasy food. Vitamin P in tomato can protect blood vessels, prevent and treat high blood pressure, and can improve the work of the heart. In addition, often drinking tomato juice can make the skin healthy. Tomato juice can also have a weight loss effect on apple juice, pumpkin juice and lemon juice
Tips:Don't deep fry the egg pie for too long
