crispy fried eggplant clip
Ingredients: chicken essence,salt,long eggplant,pork belly,eggs,pepper,soy sauce,diced green onion,ginger,corn starch
Recipe Recommendations
- long eggplant appropriate amount
- pork belly appropriate amount
- corn starch appropriate amount
- eggs appropriate amount
- salt appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- ginger appropriate amount
- diced green onion appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for crispy fried eggplant clip
1
Use a meat blender to beat the pork belly until it is shredded, add salt, chicken essence, pepper, soy sauce, shredded ginger, shredded green onion, appropriate amount of corn starch, an egg, and mix into meat filling.
2
Remove the head and stalk of the long eggplant, slice it with an oblique knife, cut it with one knife without cutting, and put the meat filling into the knife edge to make the eggplant clip.
3
Mix starch, eggs, salt, chicken essence, pepper, and a small amount of water into batter. Be careful to make it thicker, otherwise the paste will not hang when frying.
4
When the oil pan is heated to 60% heat, put the eggshells in the batter and put them into the oil pan. Fry on medium heat until golden yellow on both sides. Remove and strain the oil. Serve, bean paste, chopped pepper paste, soy sauce, vinegar, minced green onion, minced garlic, sesame oil, and stir it into a sauce, and pour it on the fried eggplant.