Fried Eggplant Box
1.
Prepare the ingredients and wash the eggplant
2.
Crisp deep-fried paste: mix flour, cornstarch, and aluminum-free baking powder evenly, add eggs and water to make a slow-flowing paste, add a few drops of vegetable oil and salt, stir well, set aside, and stir again later when you want to fry Stir will be more delicate
3.
Pour the minced meat into a little water for three times and stir until moisturized. Add scallion, ginger, salt, white pepper, and cornstarch for less than half a spoon
4.
Stir until thick
5.
Remove the stalks of the eggplant and cut into round slices thicker than the back of the knife
6.
Making eggplant greens: take a slice of eggplant and put the meat on it
7.
Then press a slice of eggplant of the same size and close together, and gently press the meat filling to spread evenly, and the two slices of eggplant will stick together well.
8.
Make all the green eggplant boxes in turn
9.
Put the frying oil in the pot and heat up the fire. Try the oil temperature: drop a drop of batter to float slowly, then turn on the medium heat, use chopsticks to hold the eggplant box into the frying paste and boil evenly, and fry it into the frying pan until golden on both sides. can
10.
The oil control is put on the table. Make another dipping sauce: 3 cloves of minced garlic + 4 tablespoons of light soy sauce + 1 tablespoon of rice vinegar
Tips:
Tips for Mom:
1 It is faster and easier to slice eggplant boxes directly than to cut eggplant clips
2 This paste is very crisp, especially when it is just out of the pot, it is tender and tender in the inside.
3 Add some starch to the meat filling and stir until it is sticky, which has good properties to bond the eggplant slices together
4 Stir a little water into the meat to make it tender
5 These ingredients are the amount of two large fish dishes, one eggplant with a small population is enough
6 Eggplant can also choose round eggplant
