Chinese Food
Mashed potato with eggplant
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I don't eat it from time to time. In the four seasons of the year, the eggplant melon in summer is the most delicious. Eggplant and melon are light in taste and loose in fiber. When cooking, they often use seasoning or other ingredients to hang out their taste and taste. Good at absorbing taste. Can store oil. The general way is to mix with meat dishes. Heavy oil makes a strong fragrance. But this is too unhealthy for children. Although eggplant absorbs oil, it is not without a solution. Make it into a thin eggplant box and fry over low heat. It only needs a little grease to cook. With soft, waxy and smooth mashed potatoes, it not only relieves the greasiness, but also highlights the crisp taste of eggplant.
Cooking ingredients
Cooking Steps
Step1:Wash and cut potatoes.
Step2:Steam in a steamer. About 15 minutes.
Step3:Put the steamed potatoes into a bowl. Use the back of a spoon or a grinding bar to press them into a fine mashed potato.
Step4:Break up the eggs. Add 2G salt. Mix well.
Step5:Cut eggplant into 1 cm thick segments.
Step6:One more stroke in the middle. But don't cut it.
Step7:Scoop in a small scoop of mashed potatoes. Fill the eggplant box.
Step8:Then put it in the flour. Wrap the flour. Some recipes are wrapped batter. But I think the wrapped batter will cause too much oil absorption when frying. So just wrap a light layer of flour on the surface of eggplant box. This can further reduce the oil consumption.
Step9:And a layer of egg.
Step10:Heat the pot with less oil. Put in the eggplant box. Fry for about 2 minutes.
Step11:Turn over and fry for about 2 minutes until both sides are golden. Then you can get out of the pot. Eggplant is very ripe. Don't be too thick when cutting eggplant box.
Step12:When it's hot, the mashed potatoes are wrapped with crispy eggplant. It's very delicious. But be careful of scaldin
Cooking tips:There are skills in making delicious dishes.
