[Features] The appearance is crisp and the texture is mellow.

【 Ingredients 】 Purple eggplant 300g, fresh cuttlefish 200g, fat pork 50g, barbecued pork 50g, egg 1 piece, garlic 8g, refined salt 5g, monosodium glutamate 5g, pepper 0.2g, sesame oil 2g, raw flour 10g, self-raising flour 100g, and raw oil.

[Practice] First, the purple eggplant is pedicled, peeled, cut off the head and tail, and then cut into 24 thick slices. Then clean the fresh cuttlefish, cut it into small pieces, add monosodium glutamate and refined salt, mash it with a universal food blender, mash it into cuttlefish glue, add half an egg white and 5g raw flour, and stir it evenly for later use.

2. Cut fat pork and barbecued pork into fine particles, chop garlic with a knife and add it to cuttlefish glue. At the same time, add pepper and sesame oil and stir well. Then pat the tomato slices with raw flour, divide the cuttlefish glue into 12 parts, and stick them on the tomato slices with raw flour, and then cover another tomato slice to form a tomato clip. Put the tomato clip in a dinner plate, steam it in a steamer for about 6 minutes, and take it out for cooling.

3. Wash the frying pan and heat it, then pour in the oil and wait for heating. Then put self-raising flour into a bowl, add 60g of clean water and 10g of crude oil, and stir with chopsticks to make a pulp, which will become crispy pulp. When the oil in the tripod is warm to about 180 degrees Celsius, put the crispy paste on each eggplant clip, fry it in the oil pan until it is golden yellow, pick it up and put it on the plate.

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