Ingredients: 342 minced meat and 2 round eggplant.

Seasoning: salt, monosodium glutamate, starch, flour and one egg.

Compilation: 1. Add salt, monosodium glutamate and water starch to the minced meat and stir evenly with chopsticks.

2. Cut the round eggplant into two connected pieces

3. Clip minced meat into round eggplant slices.

4. Add flour and eggs and add water to make a paste.

Practice: Pour the oil in the pan, turn the oil heat to a low heat, dip each eggplant with meat in the batter, then fry one by one in the oil pan and turn it over repeatedly until it is golden yellow.

Tip: 1, I added eggs to the flour, which not only looks good, but also is more nutritious.

2, three or four two meats, one round eggplant is enough, and all the eggplants were left yesterday.

The practice of lotus root clip:

Making meat stuffing: Chop pork belly, add salt, pepper, a little monosodium glutamate and chopped green onion, stir evenly, preferably in one direction, and then put it in the refrigerator for 30 minutes.

Wash and peel the lotus root, cut it into pieces with a thickness of 0.5 cm, and put a small amount of meat between each two pieces, and gently press it for use.

Mix flour, water and a little salt into a thin paste.

Heat the wok over medium heat. When the cooking oil is 80% hot, dip the green lotus root into the thin paste one by one, then fry it in the oil pan until it is light yellow and solidified, take it out, cool it in the pan for a while, and then fry it in the oil pan until it is golden yellow.