Pillow Eggplant (yu xiang qie he )

Pillow Eggplant

Introduction:

"Fish flavored eggplant box is an important flavor type of fish flavor in Sichuan cuisine. The method of fish flavored eggplant box is to use pickled pepper, ginger, vinegar and other seasonings to create a taste of roast fish. Among them, fish flavored eggplant box, sour and sweet fish flavored juice and crispy fried eggplant cake are really a great enjoyment of taste

Production steps:

Step 1: prepare materials.

Step 2: put an egg, salt, pepper, sesame oil and soy sauce into the pork stuffing. Stir in one direction with chopsticks until strong, and then add green onion. Stir the minced ginger well.

Step 3: cut the eggplant into two pieces (try to cut it thinner, so it's more convenient to mature and taste)

Step 4: make meat stuffing in the middle of the eggplant box.

Step 5: make all the boxes in turn.

Step 6: take an egg, appropriate amount of flour, appropriate amount of salt and pepper, mix with water to make egg batter, not too thin.

Step 7: evenly coat both sides of the eggplant box with dry starch.

Step 8: put the eggplant box into the egg paste and evenly wrap it with a thin layer of paste.

Step 9: put it into a 80% hot oil pan, deep fry it in medium heat until light yellow, take it out, heat it in the oil pan, pour it into the eggplant box, deep fry it in high heat for 10 seconds until golden yellow, take it out and suck up the oil with kitchen paper.

Step 10: 20 grams of vinegar, 10 grams of soy sauce, 20 grams of sugar, 10 grams of cooking wine, 1 gram of salt, and an appropriate amount of Lake powder into a bowl of juice.

Step 11: leave the bottom oil in the frying pan, add pickled pepper, ginger and garlic, and stir fry the flavor.

Step 12: pour the bowl juice into the pot, thicken it over low heat, pour the concentrated juice on the eggplant box, and sprinkle with scallion.

Materials required:

Long eggplant: 500g

Pork stuffing: 150g

Eggs: 2

Scallion: 15g

Pickled pepper: 25g

Ginger: 10g

Garlic: 15g

Cooking wine: 10g

Soy sauce: 10g

Sugar: 20g

Vinegar: 20g

Salt: right amount

Dry starch: appropriate amount

Pepper: right amount

Note: 1, the preparation of egg paste, not too thick, otherwise it is not good to hang paste. 2. Long eggplant is good-looking and easy to eat. 3. Eggplant should be cut thin to make it tasty.

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: fish flavor

Chinese PinYin : Yu Xiang Qie He