Eggplant 400g, onion 25g, mushroom 50g, coriander 13g, 3 eggs, flour 25g, bread crumbs 75g, vegetable oil 125g, and salt and pepper noodles.

manufacture

Exercise 1

1. Wash and peel the eggplant, divide everything in two, then lay the half flat with the protruding part facing up, cut it with a knife, but it can't be cut off, and then cut it with another one to make eggplant slices with seams in the middle for later use.

2. Peel and cut onions and chop mushrooms. Wash coriander, chop up 2 pieces of minced meat and eggs, break them up, heat them in a wok, add vegetable oil, add chopped green onion, eggs and mushrooms when the oil is hot, sprinkle with salt, fry Chili noodles into stuffing, and let them cool for later use.

3. Break the cut eggplant, wipe the mushroom eggs in with a knife, sprinkle some salt, pepper noodles and flour after wiping them all, then dip another broken egg, take it out and put it on the bread crumbs, compact it with both hands, and wrap the bread crumbs around the eggplant.

4. Put the frying pan on the fire, heat it and add the vegetable oil. When the oil starts to smoke, add eggplant, fry until golden brown, and take it out. If it is not cooked, put it in the oven for a while and you can eat it.

Exercise 2

Ingredients: pork stuffing, flour, eggs, starch, long eggplant.

Accessories:

Keywords minced onion and ginger, spiced powder, salt,

Salt and pepper powder, cooking wine, chicken powder, sesame oil

Production steps:

1, put the meat stuffing into a large bowl, and add Jiang Mo, spiced powder and salt;

2. Add cooking wine, chicken powder, egg white and sesame oil and stir in one direction.

3. Add a proper amount of water in several times, stir until the water is completely absorbed by the minced meat, and the minced meat is soft and smooth, then add chopped green onion and mix well.

4. Break the eggs, add flour, salt and pepper, starch and appropriate amount of water to make batter. The batter is thin and thick. When you pour it with a spoon, it will flow down. 5. Cut the long eggplant into a disk with a thickness of 0.5CM, and cut it in the middle.

6. Put the mixed meat stuffing into the middle of eggplant slices, smooth it with chopsticks and put it on the plate for later use.

7. When the oil is 40% hot, put the tomato box with batter into the oil pan and fry it on medium and small fire until both sides are golden.

Exercise 3

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, monosodium glutamate and half an egg into the meat stuffing, then mix them evenly, put them in a tomato folder and dip them 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 the oil in the spoon, heat it to 60% to 70%, put the tomato clips into the spoon one by one, fry until golden brown, take it out, drain the water, and put salt and pepper on the plate.

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