Ingredients: tender eggplant 250g, meat stuffing100g.

Ingredients: seaweed 10g, 2 eggs, 50g flour and 750g salad oil.

Seasoning: 4g iodized salt, 3g monosodium glutamate, 3g cooking wine, 3g minced onion and ginger, 6g salt and pepper.

Making:

1, the eggplant is pedicled, washed and peeled, and cut with a blade. Haimi car model

2. Add dried seaweed, chopped green onion, Jiang Mo and monosodium glutamate to the meat stuffing. Stir half an egg evenly, put it in an eggplant folder, and dip the eggplant folder in flour for later use. Beat the remaining eggs into a bowl, add flour and stir into the whole egg paste, and drag the eggplant clip into the whole egg paste.

3, put oil in the spoon, burn 60% to 70% heat, and put the tomatoes in the spoon one by one. When they are golden yellow, remove and drain, and add salt and pepper.

Key: the whole egg paste should be properly dried and diluted, and the oil temperature during frying should be well controlled.