Onion, Jiang Mo, a little protein, 1 tablespoon soy sauce, 4 tablespoons pepper, a little salt, 1/2 teaspoons starch, 4 teaspoons.
Eggplant box ingredients: green eggplant, 2 minced meats (with pork legs), 300g garlic, 5 cloves of chopped green onion, appropriate amount of Jiang Mo protein, 1 tablespoon soy sauce, 4 tablespoons of pepper powder, a little salt, 1/2 teaspoons of starch and 4 teaspoons.
Exercise:
1. Add chopped green onion, Jiang Mo, salt, 1 teaspoon starch and soy sauce, a little pepper powder and chicken essence, and a tablespoon protein into the meat stuffing, and stir well for later use. Pour garlic paste into soy sauce to make garlic sauce. Take a proper amount of flour and 3 spoonfuls of starch and add water to make batter.
2. Wash the green eggplant, remove the tail, cut into 0.6 cm thick hinge pieces, and sandwich the meat.
3. Put 500ml oil in the wok. When it is 80% hot, put the eggplant paste in the wok and turn to medium heat (to prevent the eggplant from turning black) for 5 minutes.
Tips: 1. Soak the cut eggplant in salt water to prevent the eggplant from turning black.
2. Adding protein and starch to the meat stuffing will make the meat stuffing fresh and tender and taste better.
Don't make the eggplant in the frying box too big.
After buying the eggplant, wash it, slice it, and pay attention to oblique cutting when slicing it, so that the eggplant can be sliced bigger and clipped more beautifully. The authentic way is to put stuffing between two pieces of eggplant, so that the thickness of the eggplant clip is even. Some people are lazy, cut a thick piece of eggplant, cut a knife in it and stuffed it. When they eat it, only one side has stuffing. After eggplant is cut, it is easy to oxidize and produce black spots on the surface, which can be removed by gently rubbing with salt water.
Other work can actually be done before cutting eggplant. One is to mix stuffing. The easiest way is to use meat sauce, add some raw flour, salt and cooking wine, and mix well. Raw flour can not only make meat tender, but also improve adhesion. If you are a vegetarian friend, you can match it with roasted husband and diced lotus root, which is more fragrant than minced meat. Pay attention to the practice, and even add sea cucumber and shrimp.
There is also a working procedure, which is to prepare the patina and mix it well with eggs and flour. Put some salt in the flour, but not too much. The thickness of the batter is arbitrary, always subject to the eggplant.
Put the stuffing on one piece of eggplant, press it by hand to prevent it from falling off, cover another piece of eggplant, press it, wrap it in starch, fry it in oil, take it out when the outside pulp doesn't flow, sandwich and fry all the eggplants once, then fry them together, and when the color turns golden, put it in a basin to eat.