Thai style eggplant box - crispy outside and tender inside(tai shi che lun qie he wai su li nen )

Thai style eggplant box - crispy outside and tender inside

Introduction:

Production steps:

Step 1: mix the minced pork with seasoning

Step 2: mix the seasoning well. Finally, look at the viscosity of the egg liquid.

Step 3: cut the eggplant about 1cm thick and cut it from the middle without cutting

Step 4: put the meat mixed in step 1 into the seam of eggplant. Don't overcharge.

Step 5: wrap the eggplant box with egg liquid and heat the eggplant box with oil

Step 6: fry until both sides are golden. Dip in Thai sweet chili sauce when eating.

Materials required:

Eggplant: 1

Minced pork: 160g

Oil: right amount

Thai sweet chili sauce: right amount

Raw powder: 15g

Flour: 15g

Cumin powder: 1g

Egg: 1

Appropriate amount: water

Onion powder: appropriate amount

Soy sauce: 20ml

Cooking wine: 10ml

Salt: 1g

Minced garlic: 2 cloves

Note: 1. The meat in the middle of eggplant should not be too full. 2. The amount of water in fabric B should be determined at the end. 3. Try to wrap eggplant with egg liquid.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: cumin

Chinese PinYin : Tai Shi Che Lun Qie He Wai Su Li Nen