Chinese Food
Home style fried eggplant folder
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The perfect interpretation of Eggplant and meat stuffing makes different delicacies.
Cooking ingredients
Cooking Steps
Step1:Prepared raw materials. I was ready to cut pork and stir fry beans. I cut pork and want to chop stuffing for other things. I cook at will. Hehe.
Step2:Put some salt on the pork. Chop all the ingredients with a knife.
Step3:Put the stuffing in a small basin. Mix in the soy sauce, oyster sauce, soy sauce and thirteen spices.
Step4:Put in an egg.
Step5:Use chopsticks to stir in one direction. Mix well (more stuffing. Put some meatballs in).
Step6:The mushrooms soaked in the blanched water are squeezed to dry and chopped.
Step7:Take one part of the filling and put it into another basin. Put mushrooms, salt and sesame oil.
Step8:Mix well to taste.
Step9:Take an eggplant. Wash it. Remove the stalk and the wormhole.
Step10:Slice the eggplant. Don't cut between the two pieces.
Step11:Cut in turn (do not cut between the two pieces).
Step12:That's what it looks like to cut between the two pieces.
Step13:Put the meat stuffing in the middle (the thickness is optional. Use chopsticks to compact it).
Step14:Put the meat filling in the middle of the eggplant and put it on the plate for later use.
Step15:Put the flour and salt into a bowl. Add some water to make a paste without particles.
Step16:Put in an egg.
Step17:Mix well (with flexible consistency).
Step18:Put the raw eggplant into the batter. Turn over and let the eggplant dip into the batter.
Step19:Dry the wok. Heat the peanut oil over high heat until it's 60% hot. Turn to medium low heat. Put in the eggplant with batter. Turn over and fry.
Step20:Fry until golden and drain out the oil.
Step21:Take out and drain the central control dry oil (the second pot. I forgot to pat the first pot. I ate it directly).
Step22:Finished product.
Step23:Finished product.
Step24:Finished product.
Step25:Finished product.
Step26:It's hot outside and tender inside. It's very fragrant. Let's eat it...
Step27:The rest of the batter can be spread out into pancakes.
Cooking tips:1. Filling is optional. 2. Don't cut between the two pieces of eggplant. 3. The consistency of the batter is based on the fact that the raw eggplant clip can hang the batter. It's not too thick. It's about the same thickness. 4. The oil should not be too hot. Too hot is easy to burn outside and not cooked inside. There are skills in making delicious dishes.
