Pelicans
By VicentaLakin
Since there's only one eggplant left in the fridge, and it's not enough for cooling or burning, it's made of an “americ garlic box”. Soaked eggplant boxes, thick juice, particularly beautiful。
Recipe Recommendations
- eggplant 150g
- minced pork 100g
- oil appropriate amount
- salt 2g
- green onion 5g
- ginger 5g
- minced garlic 10g
- oyster sauce 15g
- fresh soy sauce 2g
- eggs one
- corn starch 33g
- chicken essence 1g
- white pepper 1g
- cooking wine 2g
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Pelicans
1
Get pork and eggplant ready
2
Onion flower, ginger paste, garlic
3
2g salt, 5g onions, 5g ginger powder, 1g white pepper powder, 3g corn starch and 1g chicken sperm in meat powder
4
Just a little bit of water, evenly mixed with a clockwise
5
The eggplant is cut into two blades, covered with a little bit of starch. Pink
6
Put it in the meat
7
Stand by
8
currency juice: 15 gilt, 2 g sauce, 2 g wine and 50 g clean water mix in the bowl
9
An egg scattered and corn starch
10
Let's roll the eggbox in the egg
11
And a layer of starch
12
Put it in the hot oil, the small and medium fire is ripe, and it's made of gold on both sides
13
Leave a proper amount of bottom oil in the pot
14
Invert the sauce in step eight
15
When the juice starts, turn on the fire, pour it slowly into the starch and mix it constantly with a pot shovel
16
It's perfect for the thinness
17
Then pour the juice on the eggplant box and put some onions on itPelicans Make Tips
1. Adding a small amount of starch inside the eggplant boxes helps to better secure the meat filling and prevent it from falling off. 2. Do not use too high heat when frying the eggplant boxes, otherwise the skin will burn while the inside remains uncooked. 3. Finally, when thickening the sauce, do not pour in the water-starch mixture all at once to avoid making the sauce overly thick.