Recommended ways to make eggplant clips without oil

Typhoon shelter eggplant clips

Recipe introduction The eggplant clips are golden and fragrant. Eat them with the crispy bread crumbs and leave a lingering taste in your mouth. When you encounter the salty and fresh meat filling, the three different flavors blend together at the same time, and the sensory enjoyment derived is self-evident. Calorie label: The calories of this dish are 509 kcal/person

Ingredients

1 long eggplant, 150g pork stuffing, 1 teaspoon each of chopped green onion, minced ginger and salt (5g), Shao 1 tablespoon of wine (15ml), 2 eggs, 300g of bread crumbs, 100g of minced garlic, 2 tablespoons of flour (30g), 80g of starch, 500ml of oil (actual consumption: 30ml)

Method

Wash the long eggplants and cut them into thin round slices. Make a group of 2 slices. Do not cut off one end so that it can be opened into a book page shape.

Add salt (1/3 teaspoon, 2g), Shaoxing wine, egg (1), chopped green onion and minced ginger into the pork filling, and stir evenly in one direction with chopsticks.

Put flour, starch, egg (remaining 1 egg) and a little water in a large bowl, mix into batter and set aside.

Heat the oil in the pot over medium heat. When it is 50% hot, take an appropriate amount of meat filling and fill it into the eggplant clips, then put it into a large bowl and evenly coat it with a layer of batter, and then put it in Fry until golden brown, about 3 minutes.

Leave the oil in the pot, heat it up, add minced garlic, stir-fry over low heat until golden brown, then add bread crumbs and remaining salt (1/2 teaspoon, 3g) and stir-fry patiently Supreme color.

Finally add the eggplant clips and stir-fry evenly.

Tips

When frying bread crumbs, it is best to use a pan with a larger bottom area, so that the heating area is large and the heat is transferred evenly. When cooking, you should also stir-fry constantly to prevent the bread crumbs at the bottom from overheating and becoming burnt.

According to everyone's preference, you can also directly wrap the eggplant slices in batter and fry them without adding meat filling, or use lotus root slices to make it. Each has its own taste.