How to make fried stuffed eggplant:

Features

Golden in color, tender and fragrant, with a unique flavor.

Main ingredients

Eggplant 400 grams, 200 grams of net fish.

Applications

Dry starch, wet starch, salt, monosodium glutamate, sugar, cooking wine, pepper, oyster sauce, soy sauce, sesame oil, cooked lard.

Practice

(1) Wash the eggplant, remove the tip, and cut diagonally into duplex thick slices.

(2) the fish into a puree, with fine salt, monosodium glutamate slightly marinated, and then stirred in one direction, and then add dry starch, water and mix well, respectively, fill the eggplant duplex slices in the middle.

(3) medium heat pan, under a little lard, rows of stuffed eggplant, frying while adding the right amount of lard, frying until the filling is golden brown, slowly sheng out.

(4) wang fire hot pot, add a little oil, burning hot, cooking wine, add a little water, add salt, monosodium glutamate, pepper, oyster sauce, then add stuffed eggplant, cover, simmer until soft, thickened with wet starch, dripping sesame oil that is complete.

Tips:

1, stuffed into the eggplant box should not be too much meat, otherwise the eggplant box will protrude unsightly, but also easy to break, and frying meat will also fall off.

2, in the eggplant box in the middle of a layer of cornstarch, can make the stuffing into the meat is not easy to fall off, frying more firm.

3, to the eggplant box stuffed with meat, should be in the eggplant at the cut surface coated with cornstarch, and then gently shake off the excess cornstarch, otherwise the eggplant box fried coat will be too thick, eaten will be bland and tasteless.

4, the eggplant is a suction class, to the eggplant box dipped in cornstarch to seal the incision, so that the eggplant box will not inhale too much oil when frying, eat will not be too greasy.