The Thai eggplant box

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(b) The mixing of flour, corn starch and soda

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In larger bowls, break one egg and two spoons of water, flatten and then add mixed powder to the paste

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Sausage meat is unfrozen to room temperature in advance, and can also be used for fresh pork powder, with appropriate levels of salt, pepper powder and starch

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Cut the eggplant at the end, cut it first at the end, with a thickness of about 0.5 to 0.8 centimetres, and then cut it to the full end, or cut it into a piece of a plume of about 1 centimetre, then cut it off from the middle and leave it open

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And put the meat between two slices of eggplant

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The whole piece of eggplant with the meat covered in the paste, so that the body is covered with the paste

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(a) To have it blown up in a boiler, which is about 50% hot, and which cannot be overheated, so that it does not have a permeable surface overheated

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Eating with Thai juice is both odious and appetizing。

1. The so-called "eggplant box," also known as "eggplant case," is simply eggplant with meat sandwiched inside without severing the sides. If the cut is too shallow, there won't be enough meat; if too deep, it breaks easily. Leaving 0.5-0.8 cm is probably appropriate. 2. It is no problem if there is no sausage meat; you can completely use untreated minced meat, adding salt, pepper, starch, and chopped scallions, stirring in one direction until the mixture becomes sticky, to replace the sausage meat. 3. The ratio of cornstarch to flour needs to be reasonable. If only cornstarch is used, the adhesion is poor and it is difficult to coat the food surface, causing the skin to fall off easily during frying. If only flour is used, it can adhere to the food surface well, but it will not be crispy and will be too soft. Therefore, I usually use a ratio of about 3:1, that is, 3 parts cornstarch to 1 part flour, but this does not need to be too strict. 4. When frying the eggplant boxes, the oil temperature should be about 50% heat. If the oil temperature is too high, the surface will burn while the filling inside remains uncooked. Controlling the oil temperature during cooking is also very important. 5. Drizzling or dipping with Thai sauce is very flavorful and appetizing; dipping in salt and pepper or spiced salt is equally delicious.