Braised eggplant jacket(zhao shao qie jia )

Braised eggplant jacket

Introduction:

"Japanese zhaoshao sauce is a very versatile and delicious seasoning, especially with fried food. It tastes wonderful and is loved by many people. Of course, you can buy it, and it's not difficult to make it yourself. Today's zhaoshao eggplant jacket is made with homemade zhaoshao sauce and the most common eggplant jacket. The ordinary crispy fried eggplant jacket immediately turns into luxurious eggplant. The taste... "

Production steps:

Step 1: cut ginger and garlic, the finer the better;

Step 2: put soy sauce, Weilin, rice vinegar, sugar and sake into a bowl and stir evenly;

Step 3: heat in a small pot, add peanut oil, saute minced garlic and ginger;

Step 4: pour in the sauce and stir over low heat until the sauce is thick.

Step 5: remove the sand line, wash the shrimp, add a little salt and cooking wine, stir well, marinate and set aside;

Step 6: chop the pork into mince;

Step 7: add the meat stuffing into the shrimp, and then add other seasonings;

Step 8: stir evenly in one direction to form eggplant stuffing.

Step 9: wash the eggplant and cut it with double knives: don't cut the eggplant to the end with the first knife, cut it with the second knife, and a eggplant box will be cut;

Step 10: put the cut eggplant box into a large bowl, add a little salt, stir and marinate for 5 to 10 minutes;

Step 11: squeeze out water for standby;

Step 12: put flour and starch in the same bowl;

Step 13: add water, beer and a little salt, stir well, and then add an egg; (beer can make the fried dough crisp and act as a leavening agent. (or not)

Step 14: stir evenly to form a crisp fried batter; do not add all the water at one time, leave some to adjust the concentration of the batter and hang it on the scraper more evenly;

Step 15: stuffing: put the meat stuffing into the eggplant jacket, and make sure there is one shrimp in each eggplant jacket;

Step 16: after all wrapped, evenly wrap a layer of dry powder, and shake off the excess dry powder;

Step 17: drag the paste;

Step 18: deep fry in 60% or 70% hot oil;

Step 19: deep fry until the surface is golden, remove and drain the excess oil;

Step 20: put it on the plate;

Step 21: pour on zhaoshao sauce.

Materials required:

Peanut oil: 1 tablespoon

Ginger: 1 tablespoon

Minced garlic: 1 tablespoon

Japanese soy sauce: 4 tablespoons

Weilin: 4 tablespoons

Rice vinegar: 4 tablespoons

Red granulated sugar: 2 tablespoons

Sake: 8 tablespoons

Pork plum: 100g

Single frozen shrimp: 15

Chopped green onion: 1 tsp

Cooking wine: 1 / 2 teaspoon

Salt: 1 / 2 teaspoon

Five spice powder: 1 / 2 teaspoon

Raw soy sauce: 1 teaspoon

Sesame oil: 1 teaspoon

Eggplant: 2

Flour: 100ml

Starch: 100ml

Water: 160ml

Beer: 20ml

Egg: 1

Dry flour: right amount

Note: 1, according to the materials needed to burn sauce in supermarkets can generally buy. If I can't buy it, I have a simpler way, but the taste is slightly worse: Boil 350ml water, add 1 / 2 tbsp soy sauce, 1 tbsp oyster sauce, 2 tbsp sugar, 1 tbsp sesame oil and a little black pepper, and thicken with starch until thick! 2. Keep the endless zhaoshao sauce sealed and refrigerated. You can eat it for a long time.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zhao Shao Qie Jia