Lantern eggplant, as its name implies, is to make eggplant into lantern shape. During the Chinese New Year, we all have the custom of decorating with lanterns, and so do the dishes on New Year's Eve. Their names are both festive and meaningful. For example, lettuce and fish ball soup means harmony and wealth, and it is round and round. White-cut chicken is Dapeng flying high. Pork trotters are rich in seaweed and so on.

Eggplant with lanterns

Required ingredients

600g pork tenderloin, 500g eggplant, 0/50g shallot/kloc-and 0/00g horseshoe/kloc-.

Egg 1, raw flour 10g, ginger 1g, cooking wine 10g, shrimp skin powder 5g, soy sauce 10g, salt 10g, and edible oil 20g.

Prepare another 500 grams of cooking oil.

manufacturing method

(1) Clean ginger, mash it, mash it in a stone mortar, add cooking wine and mix well, then filter out ginger juice wine with gauze.

Wash shallots and cut into sections. Peel, wash and dice horseshoes.

Wash tenderloin, chop it into minced meat, put it on a plate, add ginger wine, salt, soy sauce, shrimp skin powder, corn starch and egg white and mix well. Finally, add cooking oil and marinate for 20 minutes.

(2) Cut off the head and tail of eggplant and cut it into lanterns. That is, the first five knives are not cut off, leaving 1/5 connected, and the sixth knife is cut off. After cutting them all, put them in a pot and soak them in water to prevent discoloration.

(3) Pour the shallots and horseshoes into the meat and mix well. Take out the eggplant and drain.

(4) Take an eggplant lantern and put meat in turn. When brewing, try to open the eggplant and fill it with meat. After all, tidying the eggplant skin is to wipe off the meat stuck on it and make the lantern look better.

(5) Pour cooking oil into the wok, add eggplant, turn to low heat and fry for 2 minutes, then turn over and continue frying for 2 minutes.

(6) Take out the fried eggplant lanterns, control the oil, and plate them.

Because children can't eat spicy food, there is no pepper in the minced meat. You can add pepper powder, Chili powder, fresh Chili granules and so on according to your own taste. In addition, if you are afraid of getting angry, you can also use steaming, which takes about 10 minutes.

Tip: How to choose eggplant

First of all, eggplant skin has no insect mouth and bright color. Then I picked up the eggplant and rubbed it, feeling soft. Shake the eggplant at the same time It's a fully ripe eggplant that can shake up and down. If you see eggplant with wrinkled skin, it has been stored for a long time, and it loses a lot of water and tastes bad. Purchase is not recommended.

How to choose tenderloin

Fresh tenderloin has bright red color, obvious luster, full meat quality, enough elasticity to be squeezed, and no peculiar smell. The stale tenderloin is dull in color, poor in luster and elasticity, and has a strange and unpleasant smell.