Teriyaki Eggplant Clip
1.
Mince ginger and garlic, the finer the better;
2.
Put soy sauce, mirin, rice vinegar, sugar, and sake together in a bowl and mix well;
3.
Heat in a small pot, add peanut oil, saute minced garlic and ginger;
4.
Pour in the sauce, stir while heating over a low heat, until the soup thickens and serve as teriyaki sauce.
5.
Remove the sand thread from the shrimp, wash it, add a little salt and cooking wine, stir evenly, and prepare for marinating;
6.
The pork is finely chopped into meat;
7.
Add the meat filling to the shrimp, then add other seasonings;
8.
Stir in one direction and serve as eggplant stuffing.
9.
Wash the eggplants and cut them with double knives: do not cut to the end with the first knife, and with the second knife, one eggplant box will be cut;
10.
Put the cut eggplant box into a large bowl, add a little salt, stir and marinate for 5 to 10 minutes;
11.
Squeeze out the water for later use;
12.
Put flour and starch in the same bowl;
13.
Add water, beer and a little salt and stir well, then add an egg; (Beer can make the fried dough crispy and act as a leavening agent. It can also be omitted)
14.
Stir evenly to form a crispy fried batter; do not add water all at once, leave some to adjust the concentration of the batter, and it will be more evenly hung on the spatula;
15.
Encrusting: Encapsulate the meat filling into the eggplant tongs, ensuring that there is a shrimp in each eggplant tong;
16.
After everything is wrapped, evenly coat a layer of dry powder, and shake off the excess dry powder;
17.
Drag the batter
18.
Fry them in a 6 or 70% hot oil pan;
19.
Fry until the surface is golden, remove and drain the excess fat;
20.
Put on the plate
21.
Just top it with teriyaki sauce.
Tips:
1. The ingredients needed for teriyaki sauce are generally available in supermarkets. If you can’t buy it, I have a simpler method, but the taste is slightly inferior: boil 350ml of water, add 1/2 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of sugar, 1 tablespoon of sesame oil, black pepper A little powder, thicken with water and starch until thick!
2. The unused teriyaki sauce can be kept in a sealed and refrigerated for a long time.
