Super rice--low-oil version of fried stuffed eggplant!
I first ate this dish in a restaurant, which cooks Shandong cuisine very well. Sometimes when people go to a party, they will order a few Shandong cuisine. Every time, the must-have one is fried and stuffed eggplant. There is only one long eggplant on each plate. It is very delicious and goes well with the rice. I improved it and applied starch on the outside. During the frying process, I didn't eat much oil. The oil absorbed was less than the oil of a stir-fried dish dish, not as much oil in the restaurant. So today, I also tried to make a fried and stuffed eggplant. I hope everyone will support and like it!
Pan-fried eggplant
Recipe Recommendations
- long eggplant 2条约500 grams
- meat 150 grams
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- dry starch 50 grams
- water starch 5 grams
Steps for Pan-fried eggplant
1
2 long eggplants.
2
Wash lean pork meat together for later use.
3
Remove the roots of the eggplant and wash it for later use. Chop the meat into meat filling.
4
Add a little cooking wine, soy sauce, salt, pepper, ginger, onion, a little oil, water starch or egg white to the meat filling and stir well.
5
Cut the eggplant into slices (you can put a chopstick on one side) so that you can cut it neatly.
6
Spread dry starch on the cut eggplant surface.
7
Gradually put the meat paste into the cut eggplant layer.
8
Just put the amount of oil in the frying pan into the frying pan. When the frying pan is heated, add the eggplant.
9
Fry over medium heat until golden brown on one side and turned.
10
Fry both sides until golden brown, pour out the excess oil inside, add ginger, soy sauce, sugar, and a little salt. Add 150 grams of water. Bring to a boil over high heat and turn to low heat.
11
15-20 For about minutes, simmer until there is only a small bowl of soup left. Take out the eggplant and place it on a plate. Add sugar, vinegar, and chicken essence to the remaining juice, add minced garlic, and sprinkle with a little water and starch to thicken.
12
Pour the sauce over the eggplant and serve. My fried stuffed eggplant will be ready!Pan-fried eggplant Make Tips
1. Use chopsticks to pad both sides of the eggplant so that the cut will not be broken or uneven. 2. Don't add too much meat filling, as too much will deform and make it look bad. 3. If the eggplant is dry, cut and coated with starch is to form a problem with the eggplant and cannot be omitted. 4. Do not flip it at will during the production process to avoid breaking and making it look bad.