Crispy outside and tender inside, a mouthful full of fragrance -- fish flavored eggplant box(wai su li nen yi kou xia qu man kou xiang yu xiang qie he )

Crispy outside and tender inside, a mouthful full of fragrance -- fish flavored eggplant box

Introduction:

"In this hot weather, people are more or less lazy. Xi'an has been warned of high temperature for several days. The weather outside is so hot that people are afraid. The vegetable market hasn't been there for several days. There is not much left in the refrigerator. Only one eggplant, several green and red peppers and some frozen meat are found. My mind suddenly flashed to make a box of eggplant. When I thought about it, my mouth was watering. I didn't look promising. For things with stuffing, natural infatuation, that infatuation is more or less irresistible. Deep fried eggplant box, and then covered with some fish sauce, taste crisp inside tender, rich and full taste, is unable to resist

Production steps:

Step 1: Chop pork stuffing, add seasonings (1 tsp soy sauce, 1 / 2 tsp salt, 1 tsp cooking wine, 1 / 2 tsp prickly ash powder, 1 / 2 tsp ginger powder, a small section of green onion) and mix well. Wash green pepper and red pepper, cut into small cubes, cut ginger, onion and garlic;

Step 2: peel the eggplant and cut it into pieces about 1 finger wide. Cut one more knife in the middle of each piece, but don't cut it off;

Step 3: separate the egg liquid, take the protein, leave the yolk for other use, add 3 teaspoons starch into the protein, and stir well;

Step 4: put the meat stuffing into the eggplant box with chopsticks and wrap it with egg white batter;

Step 5: pour the oil into the pan, heat it to 60%, turn the heat down, put it into the eggplant box wrapped with batter, deep fry it until both sides are golden, then remove it;

Step 6: after frying all the eggplant boxes, leave a small amount of base oil in the pot, add green pepper, green onion, ginger and garlic, stir until fragrant, and then pour in the fish flavor juice (3 teaspoons vinegar, 3 teaspoons sugar, 1 / 2 teaspoon salt and 1 teaspoon soy sauce), stir well;

Step 7: transfer starch water, pour into the pot to thicken, and finally pour the sauce on the fried eggplant box.

Materials required:

Eggplant: 1

Pork: 200g

Green pepper: 1

Red pepper: 1

Soy sauce: 2 teaspoons

Salt: 1 teaspoon

Cooking wine: 1 teaspoon

Pepper powder: 1 / 2 tsp

Ginger powder: 1 / 2 tsp

Vinegar: 3 teaspoons

Sugar: 3 teaspoons

Eggs: 3

Onion: a paragraph

Ginger: three pieces

Garlic: two cloves

Starch: 5 teaspoons

Note: 1, meat is selected for fat and lean, and only lean meat stuffing. It will make wood. 2, fish sauce is adjusted ahead of time, so as not to be in disorder at last. 3, the fish sauce in Sichuan cuisine should be used in red pickled peppers, and I choose fresh green red pepper, which tastes good. 4, when cutting the box, the middle knife must not be cut off, so that it can be packed into boxes and filled with meat. Sina Weibo: @ huasangzhuoma pay more attention to food information wechat subscription number: smr429

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Wai Su Li Nen Yi Kou Xia Qu Man Kou Xiang Yu Xiang Qie He