Dishes with eggplant as the main ingredient mostly belong to the cuisine of Lu Cai, and the practice of pan-fried stuffed eggplant is also typical of Lu Cai.

The main ingredients of fried stuffed eggplant:

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

Fried Stuffed Eggplant

Fried Stuffed Eggplant Practice:

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

(2) the fish minced into a puree, with refined 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, hot, cooking wine, add a little water, add salt, monosodium glutamate, pepper, oyster sauce, then add stuffed eggplant, cover, stew until soft, thickening with wet starch, dripping sesame oil into.