Crispy fried eggplant box(su zha qie he )

Crispy fried eggplant box

Introduction:

"Because both husband and children like to eat this dish, they will gradually find out the experience when they cook more. In the past, eggplant boxes were all cut into eggplant clips. Today, we have changed the traditional cutting method, and the paste I made is also very special. The characteristics of the finished dish are three layers of taste: one bite is "crisp", the second is Microsoft's "eggplant flavor", and the third is "meat flavor"... Full of satisfaction... "

Production steps:

Step 1: add minced green onion, ginger, salt and cooking wine into the pork stuffing and mix well

Step 2: mix the pork and set aside

Step 3: add 1 egg, 80g flour and appropriate amount of water to the bowl to make a paste. Stir until it is flowing. Drop it intermittently into the bowl and disappear immediately. Then add a little baking powder and a few drops of vegetable oil to mix well and set aside.

Step 4: peel the round eggplant and divide it into four pieces

Step 5: cut each piece into half a centimeter pieces (cut in the middle, don't even have a knife), and cut all the eggplants well

Step 6: take one piece of Eggplant and put the meat stuffing on it. Don't use too much. Take another piece of Eggplant and cover it in the same direction. Press it with your hand and dip it well

Step 7: eggplant jacket with meat stuffing

Step 8: when the oil temperature rises immediately after a eggplant box goes down, you can start frying. Deep fry it over medium and small fire with golden color on both sides. You can use a spoon to knock the "click" sound to get out of the pot. Control the oil

Step 9: fried finished product

Step 10: mix the bowl juice: Chop three cloves of garlic and put them into a bowl. Add half a bowl of soy sauce, a teaspoon of rice vinegar, two drops of sesame oil and a little chicken essence. Mix well! This bowl of sauce must be seasoned and greasy at the same time.

Materials required:

Pork stuffing: 200g

Round eggplant: 1

Egg: 1

Flour: 80g

Vegetable oil: right amount

Baking powder: a little

Chopped scallion: a little

Ginger: a little

Salt: right amount

Cooking wine: a little

Garlic: 3 cloves

Soy sauce: half a bowl less

Rice vinegar: 1 tbsp

Sesame oil: 2 drops

Chicken essence: a little

Precautions: 1. Don't cut too thick eggplant slices, don't like to be cooked, and the taste is not good. 2. Don't clip too much meat stuffing, and don't like to be cooked when it's greasy. 3. Master the oil temperature, and 4 bowls of juice must be available

Production difficulty: Advanced

Technology: deep fried

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Su Zha Qie He