Oyster Sauce Garlic Eggplant Box
1.
Prepare minced pork and eggplant
2.
Chopped green onion, minced ginger, minced garlic
3.
Put 2g salt, 5g chopped green onion, 5g minced ginger, 1g white pepper, 3g cornstarch and 1g chicken essence into the minced meat
4.
Mix with a little water, stir clockwise and set aside
5.
Cut the eggplant into two slices with a knife (pictured), smear the inside with a little starch
6.
Stuffed meat
7.
Make a backup one by one
8.
Mixing sauce: add 15g oyster sauce, 2g fresh soy sauce, 2g cooking wine and 50g water in a bowl, mix well and set aside
9.
1 egg beaten and cornstarch
10.
First roll the stuffed eggplant box in the egg liquid
11.
Coated with starch
12.
Put it in hot oil, deep fry on medium and small fire, and remove golden brown on both sides
13.
Leave a proper amount of base oil in the pot, stir the minced garlic over medium and low heat to give a fragrance
14.
Pour the sauce from step 8
15.
When the sauce is boiling, turn to low heat, slowly pour in water starch, and stir constantly with a spatula
16.
Blend to the thin consistency just right
17.
Then pour the sauce on the eggplant box and sprinkle some chopped green onion to embellish it!
Tips:
1. Add a little starch to the eggplant box to better fix the meat filling and prevent it from falling off
2. When frying the eggplant box, the fire should not be too high, otherwise the outer skin will be burnt and the inside will not be cooked
3. When the final juice is thickened, do not pour the water starch all at once, so as not to cause the juice to be excessively thick.
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