Eggplant box with Thai Sauce(tai zhi qie zi he )

Eggplant box with Thai Sauce

Introduction:

"Eggplant is a very common material in various cuisines. There are many varieties of eggplant, including white, green and purple. Different varieties have different shapes, such as long, oval, round and pear. Different varieties have different cooking methods. The eggplant produced here is thick and powerful, and its skin is hard. It's just right to make a eggplant box, and it's a good meal with delicious sausage and minced meat

Production steps:

Step 1: mix flour, corn starch and soda powder evenly;

Step 2: in a large bowl, beat 1 egg and 2 tbsp water, beat well, then add the mixed powder step by step, and stir until the paste is smooth;

Step 3: thaw the sausage meat to room temperature in advance. If you can also use fresh minced pork, add appropriate amount of salt, pepper and starch and stir it up;

Step 4: cut off the head and tail of the eggplant, cut one end of the eggplant with a thickness of about 0.5cm, leaving 0.5cm to 0.8cm, and then cut the eggplant completely to the end, or cut it into a flat cylinder with a thickness of about 1cm, and then cut it from the middle, leaving no cut to the end;

Step 5: insert the meat between two pieces of eggplant;

Step 6: dip the whole eggplant with meat into the batter to make the whole body covered with batter;

Step 7: take it to the oil pan and fry it. The oil in the oil pan is about 50% hot. The oil should not be overheated, so as to avoid that the stuffing inside is not well done and the surface of the noodles is too burnt;

Step 8: dip or drizzle Thai juice when eating, which is both irritating and appetizing.

Materials required:

Big eggplant: 1

Packaged sausage Patty: About 200g

Thai juice: right amount

Low gluten flour: 1.5 tbsp

Corn starch: 4.5 tbsp

Baking soda: 1 / 4 tsp

Egg: 1

Vegetable oil: right amount

Note: first, the so-called eggplant box, also known as eggplant box, is the eggplant with meat on both sides, cut shallow, not enough meat, cut deep, easy to break, leaving 0.5-0.8 cm may be more appropriate; second, no sausage meat is not tight, you can completely use untreated minced meat, add salt, pepper and starch and onion to stir in one direction, to replace sausage meat; 3、 The proportion of corn flour and flour should be reasonable. If only corn starch is used, the viscosity is poor, it is difficult to stick to the appearance of food, and it is easy to peel when frying. If only flour is used, it can better stick to the surface of food, but it is not crisp and too soft, so I often use the method of about 3:1, that is, corn starch 3 parts and flour 1 part, but also need not be too strict. Fourth, when frying eggplant box, it is about 50% oil If the temperature of the oil is too high, the surface of the food will be scorched and the stuffing inside will not be ripe. It is also very important to control the temperature of the oil in cooking. 5. Pour or dip in Thai juice, which is very appetizing and appetizing. You can also dip in Pepper and salt, Huai salt, which is also delicious.

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Tai Zhi Qie Zi He