Lantern Eggplant
1.
Pork belly with garlic, appropriate amount of salt, chicken essence, five-spice powder and starch
2.
Eggplant needs to be cut off the corners and sharp parts
3.
Arrange the eggplant with two chopsticks on each side so that it will not cut to the end when cutting it. The eggplant should be cut into pieces and cut into the thickness of a one-yuan coin. Cut it evenly, and cut it for five pieces.
4.
Cut whole eggplants in the same way
5.
The cut eggplants should be sprinkled with a little dry starch into the crevices of each eggplant with a sieve, and the meat filling that will be stuffed with the eggplant is easier to stick to the eggplant, so that the meat filling will not be scattered when fried. It can help and the eggplant absorbs excess water, and the eggplant is not easy to deform and out of water.
6.
The chopped meat should be stuffed into the eggplant clip one by one if it is sticky, and the meat should be as full as possible.
7.
The boundary between the stuffed eggplant and the meat filling is cleaned like this, and the eggplant cannot be covered by the meat filling
8.
After brewing all the eggplants in the same way, sprinkle a thin layer of dry starch on the eggplants. , This is conducive to the coloring of the eggplant, the stuffed eggplant should be fried immediately, otherwise, the eggplant will be watery, because the meat contains salt
9.
Put the oil in the hot pan and put the eggplant at 70% of the oil temperature. The eggplant is fried face up, keeping the appearance intact. After the fry is shaped, remove it, add oil and cool down, then re-fry on a low heat, and take it out and place it directly on the plate (for fear of getting angry The eggplant can be steamed and eaten directly.) The eggplant will be steamed under boiling water for 15 minutes without deformation. It's just not as fragrant as deep-fried, and it's delicious. It is the first choice for the elderly and children. What I made this time is two ways of eating.
10.
In a separate pot, put the bottom oil, put a proper amount of tomato juice, sugar and a little white vinegar to make a sweet and sour tomato juice
11.
Pour a small amount on the lantern eggplant,
12.
The extra meat from stuffed eggplant is divided into small parts
13.
Beat an egg
14.
Turn on the electric baking pan, scoop a spoonful of egg liquid, put a meat filling on it while the egg liquid is not completely set, roll it up slowly, and the egg dumplings are ready.
15.
Rolling, frying, frying all the egg rolls quickly
16.
, The taste is so good, the two are eaten together, it matches well! Maybe this is not a perfect dish, maybe the decorations you made are more beautiful, but if your family likes it, it's enough if you like it. I like to use ordinary ingredients to make different dishes to decorate my home table!
Tips:
In fact, this lantern eggplant can not only be eaten after deep-frying. If the elderly are afraid of getting angry, it can be steamed and eaten. It is also delicious. However, the sauce should be savory and fragrant, or you can adjust it according to your own taste. I thought I tried it with a microwave oven. The color from the microwave oven does not look good, and the meat shrinks very much. It is not recommended to cook this dish in a microwave oven. The steamed dish is pretty good, the color, fragrance and nutrition are preserved, so it is very convenient to make. Delicious and beautiful, easy to draw materials, simple and nutritious and healthy!
