The delicious tomato box is really delicious, but the tomato box needs to be fried, and it is inevitable to feel greasy after eating a few mouthfuls. I didn't eat much, but once I tasted greasy, I lost my appetite. What many people don't know is that eggplant can also be used to make delicious pies. ?
Whether eggplant pie is delicious or not, the most important thing is the taste of stuffing. Some people think that the production of eggplant stuffing only needs to chop eggplant and mix it with eggs. ?
This kind of stuffing is really loved by some people, but it is not the best way to make eggplant pie. It is best not to cut too much eggplant, and don't miss the pickling step. Only when the water in the eggplant is squeezed clean will the pie taste fresh, fragrant, soft and tender and taste better.
The method of eggplant pie
Firstly, prepare eggplant, eggs, appropriate amount of shrimp skin, ginger, a little spiced powder, salt and cooking oil.
Step 1: Prepare a bowl of flour, pour in a small amount of salt and a proper amount of warm water, and knead the dough until it is soft, just like kneading dough. Peel and wash the eggplant and cut it into thin eggplant strips. Add a spoonful of salt to eggplant. In order to pickle eggplant, you need to squeeze it by hand until you feel that the water in the eggplant is completely squeezed out, so you can stop.
Step 2: Beat the eggs into a bowl, break up the egg liquid, stir the egg liquid in the pot with fire and fry it into broken eggs. Peel the shrimps, wash them with hot water, and then control the moisture to dry. Then put the washed shrimp skin into the egg. Cut the washed ginger into Jiang Mo, and put them in the egg together. Then finally, add eggplant, appropriate amount of spiced powder, salt and oyster sauce, and mix all the materials evenly, and the eggplant stuffing will be finished.
Step 3: When the dough is proofed, divide it into equal round portions. Roll the dough into a round crust like a normal pie. Scoop a proper amount of stuffing onto the dough with a spoon, flatten it in the same way as the wrapping method, and finally close it. Step 4: preheat the electric baking pan in advance, brush it with oil, add raw eggplant cakes, evenly distribute them, and cover it. In order to fry evenly on both sides, you can finally turn it over every once in a while and repeat it several times, and the eggplant cake will soon be out of the pot.