Sichuan Fish Fragrant Eggplant Box

Name: Sichuan Fish Fragrant Eggplant Box
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 240g eggplant; 2 pcs egg; 45g Flour; 20g Shimizu; 20g beer; 180g Pork filling; 1 tablespoon Oyster sauce; 6 cloves garlic; 2 tablespoons Soy sauce; 1 tablespoon Cooking Wine; 15g Sugar; Some salt; 15g Chives; Some starch; 2 tablespoons Chopped pepper sauce; 1 tablespoon Balsamic vinegar

by Susuai Food

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

In summer, the most seasonal dish is eggplant. When I was young, at this season, my mother always liked to make us fish-flavored eggplant boxes. On the weekend, I picked a large basket of fresh eggplants from the vegetable garden and made a fish-flavored eggplant box for my husband when I went home to relive the traditional old taste.
Yuxiang eggplant box is a traditional Sichuan-flavored snack. Eggplant is cut into eggplants and stuffed with meat, wrapped in batter and deep-fried. In addition to the soft and soft taste on the outside, the sweet and sour fish-flavored sauce is only Is its soul.
How can we fry a juicy and crispy eggplant box?
Start with the knife work first, wash the eggplants, cut the eggplants into boxes with the top knife, cut deep without cutting with the first knife, and cut with the second knife, and cut them into eggplant clips of appropriate thickness; third, add a proper amount of beer to the batter to make it crispy The deep-fried paste should not be too thick. It can be hung on the chopsticks and dripped smoothly. The last point is that the oil temperature should not be too high, and the temperature should be controlled at 50 to 60%. It is necessary to deep-fry the egg box so that it is crispy on the outside and tender on the inside. It's not easy to fry to perfection

Sichuan Fish Fragrant Eggplant Box

1. Add 1 tablespoon each of oyster sauce and soy sauce to the pork puree, mix well

Sichuan Fish Fragrant Eggplant Box recipe

2. Add 3 cloves of garlic to make minced garlic and cooking wine

3. Add salt and 5 grams of sugar and mix well

4. Add a part of starch, stir in one direction, add chopped chives and mix well

5. Wash the eggplant and cut it into eggplant sandwiches, stuffing the tuned meat in the middle

6. Start to prepare the batter, beat the eggs, pour in the flour and mix well

7. Add water and beer, stir in salt to make a batter (I don’t like thick batter, I only love this thin batter)

8. Wrap a layer of batter on the surface of the stuffed eggplant box and fry it in a frying pan until golden on both sides

9. Take another bowl and start to adjust the fish sauce (fish sauce ingredients: homemade chopped pepper sauce 2 tablespoons, appropriate amount of starch, 1 tablespoon balsamic vinegar, 1 tablespoon of soy sauce, 10 grams of sugar, appropriate amount of salt, 3 cloves of garlic): Pour in Soy sauce and balsamic vinegar