cook
Shandong cuisine
trait
Fried eggplant
Golden color, fresh and mellow, unique flavor.
condiments
400 grams of eggplant and 200 grams of clean fish.
condiments
Dry starch, wet starch, refined salt, monosodium glutamate, sugar, cooking wine, pepper noodles, oyster sauce, soy sauce, sesame oil, cooked lard.
working methods
(1) Eggplant is washed, pedicled and obliquely cut into double thick slices.
(2) Chop the fish into mud, marinate it with refined salt and monosodium glutamate, then stir it in one direction, add dry starch and water, mix well, and fill it between the two pieces of eggplant respectively.
(3) Put a little lard in a medium hot pot, drain it and put it into the brewed eggplant. Add a proper amount of lard while frying until the filling is golden yellow, and then slowly take it out.
(4) Heat the wok, add a little oil, heat it, cook wine, add a little water, add refined salt, monosodium glutamate, pepper noodles and oyster sauce, then add the brewed eggplant, cover the lid, stew until soft and rotten, thicken with wet starch, and sprinkle with sesame oil.
skill
1, it is not advisable to brew too much meat into the tomato box, otherwise the tomato box will protrude unsightly and easily break, and the meat will fall off when frying.
2. Put a layer of raw flour in the middle of the tomato box, so that the stuffing is not easy to fall off, and it is more compact when frying.
3. After the tomato box is packed with meat, wrap the raw flour on the cut surface of eggplant, and then gently shake off the excess raw flour, otherwise the clothes behind the tomato box will be too thick and tasteless.
4. Eggplant is a water absorbent, and the tomato box is sealed with raw powder, so that the tomato box will not inhale too much oil when frying, and it will not be too greasy when eating.