Heart Too Soft Bean Paste Steak

Name: Heart Too Soft Bean Paste Steak
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 280g eggplant; Some Red bean paste; 130g Furnace fruit; 100g egg; Some oil

by Shangshizhiwen

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The eggplant tongs often made before at home are filled with meat, and the cut is slightly thicker. The eggplant steak is filled with bean paste, so cut it thinly. After being deep-fried, you can taste the sweetness and crispness of the fruit first, then the fragrance and tenderness of the eggplant, and then the glutinous and sweetness of red bean paste. After being deep-fried, the red bean paste turns into a quicksand-like shape, which is particularly soft and smooth, reminiscent of a classic dessert that is too soft in heart. This kind of red bean paste eggplant steak can also be called the heart is too soft.

The delicacy of the hotel is presented in the kitchen at home, so that parents and parents who do not like to go to the hotel can often taste the dishes outside. Such a heart is also a form of gratitude. Most of the older parents like sweets. This dish is so delicious that they are too soft to taste. I believe they will like it. "

Ingredients

280g Eggplant
Some Red Bean Paste
130g Furnace Fruit
100g Egg
Some Oil

Heart Too Soft Bean Paste Steak

1. Roll the fruit with a rolling pin into slag.

2. Wash the eggplant and peel it.

3. Hold the eggplant with your left hand, and cut a few millimeters on the far right side with a knife in your right hand, to about eight tenths of the depth, do not cut, and then cut a few millimeters to the left to cut off. Repeat until the eggplant is cut into several large eggplant clips.

4. Open the eggplant clip and smear the bean paste on one side, spreading evenly.

5. After closing, gently press a few times to make it fit, and repeat the action until all the eggplant clips are wiped.

6. Stir the eggs into egg liquid.

7. Put half of the oil in the oil pan over medium heat, and when the oil temperature rises, take a piece of eggplant clip and put it in the egg mixture and evenly coat it with the egg mixture.

8. Put it into the furnace pomace and evenly cover the furnace pomace.

9. It is fried in the oil that is already 70% hot. Take another piece of eggplant sandwiched with egg liquid and oven pomace, then go to the frying pan to fry, and add the eggplants one by one until the eggplant is completely fried.

10. The eggplant clips are fried until they are golden in color and can be removed.

11. Chop it into a few pieces with a knife and serve.

Tips:
1. The oven fruit tastes sweet, because the eggplant is tasteless and does not dip into the juice, we use oven fruit to increase the sweetness, which tastes better than the tasteless breadcrumbs.

2. If you can't buy the fruit, you can use peach crisp instead.

3. Eggplant and red bean paste are easy to cook, and they will turn golden depending on the outside color, and they can be fished out with a little bulge.

4. The bean paste in the eggplant clip will slightly melt when heated, so don't cut it. Chopping down with a knife will cause less bean paste to flow out.