1. Eggplant box material.
2. Dip: Thai sweet and spicy sauce
3. Wash the eggplants and cut them into egg boxes with a top knife: do not cut into sections with the first knife, cut into sections with the second knife;
4. Add a little salt and marinate the eggplant box for about 5 minutes;
5. Add soy sauce, cooking wine, salt, chopped green onion and ginger, 1 teaspoon of dried starch, and 1 teaspoon of water to the meat filling;
6. Stir in the same direction to form eggplant box filling;
7. Take the same amount of flour and dry starch, add eggs, a little salt and an appropriate amount of beer (water is also OK), make a deep-fried paste, set aside for a while.
8. Add the minced meat to the eggplant box;
9. The sandwiched eggplant box is first evenly coated with a layer of dry flour;
10. Drag on the crispy fried paste;
11. Put it in a 50 or 60% hot oil pan and fry;
12. Deep fry until it is finalized on both sides and remove;
13. When the oil in the pot continues to heat to 70% or 80% hot, add the fried eggplant box and re-fry it until both sides are golden and crispy;
14. Remove the drain oil;
15. Put it on a plate and just add the sweet chili sauce.
Tips:1. It's very simple, it's crispy fried eggplant box with Thai sweet chili sauce;
2. Beer is used in the deep-fried paste. This is the secret of the crispy eggplant box. You can use all beer or mix it with beer and water;
3. Fry the eggplant box twice, the first time is low oil temperature until the shape is finalized, and the second time is high oil temperature until the surface is golden and crisp. Pay attention to control the oil temperature.
