Seasoning
Scallion 15 grams, 25 grams of pickled chili, 10 grams of ginger, 15 grams of garlic, a small amount of salt, 5 grams of cooking wine, 10 grams of soy sauce, 15 grams of sugar, 15 grams of vinegar, a small amount of monosodium glutamate (MSG), wet starch (dry starch mixed with a small amount of water) 15 grams of oil 1,000 grams (the actual consumption of 150 grams)
Practice
1, the eggplant cut into two cuts a break of thick slices, pickled peppers minced;
2, salt, cooking wine, soy sauce, sugar, vinegar, monosodium glutamate, wet starch into gravy;
3, meat with salt, monosodium glutamate, starch and a moderate amount of water in a direction to mix vigorously;
4, in the middle of the eggplant box stuffed with meat;
5, stuffed with meat stuffed with eggplant box into the egg batter in the wrapping a layer of egg batter into the eighty percent of the heat of the Fry the eggplants in a frying pan over medium heat until light brown;
6, and then all the eggplants fried to light brown into the frying pan over high heat and fry for 10 seconds into a golden brown, fish out with kitchen paper to absorb the oil, and then set the plate;
7, leave the bottom of the oil in the pan, under the pickled peppers, minced ginger, minced garlic, stir frying to get the aroma;
8, will be the gravy poured into the pan, low heat to thicken the sauce can be
9, will be the gravy pour on the eggplant box, sprinkle with chopped green onions can be.
1. Wash persimmon pepper and red pepper and cut into small dices, chop ginger, green onion and garlic, and mince the pork into a meat mixture
2. Add 1 teaspoon of soy sauce, 1/2 teaspoon of salt, 1 teaspoon of cooking wine, 1/2 teaspoon of pepper powder, 1/2 teaspoon of ginger powder, and 1 section of green onion into the meat mixture and mix well to set aside
3. Peel the skin off the eggplants and cut them into pieces of thickness of about 1-finger width, and then slice another slice into the middle of each piece, but don't cut it off. Pour vegetable oil into the pot, when the oil surface flips, green smoke, turn down the heat, put in the battered eggplant box, deep fry until golden brown on both sides, you can fish out
8. eggplant box all fried, the preparation of fish sauce, in a bowl, put 3 teaspoons of vinegar, 3 teaspoons of sugar, 1/2 teaspoon of salt, 1 teaspoon of soy sauce, mix well and reserve
9. pan, leave a small amount of oil, add persimmon peppers, red bell peppers, scallions, ginger, garlic, popping, and then pour in the sauce, and then add the sauce. The sauce will be stir-fried, then pour in the fish sauce, stir fry
10. Mix starch water, pour into the pot to thicken the sauce, and finally pour the gravy on the fried eggplant box can be