Stuffed eggplant fritters, or *qiehe*, are a beloved Chinese dish loved for their crispy exterior and tender, flavorful filling. Here’s a simple step-by-step guide to making them at home.
Ingredients:
2 medium eggplants, 200g ground pork (or chicken), 1 tbsp soy sauce, 1 tsp sesame oil, 1 minced garlic clove, 2 chopped scallions, 1 egg, 50g cornstarch, salt, and pepper to taste. Oil for frying.
Steps:
1. Prep the eggplant: Slice the eggplants into 1cm-thick rounds. Soak in salted water for 10 minutes to remove bitterness, then pat dry.
2. Make the filling: Mix ground pork, soy sauce, sesame oil, garlic, scallions, egg, salt, and pepper until well combined.
3. Stuff the eggplant: Place a spoonful of filling between two eggplant slices, pressing gently to seal.
4. Coat: Dip each stuffed eggplant into cornstarch, shaking off excess.
5. Fry: Heat oil in a pan over medium heat. Fry the eggplant fritters for 3–4 minutes per side until golden brown and crispy. Drain on paper towels.
6. Serve: Enjoy hot with a sweet chili dipping sauce or soy-vinegar mix.
Tips: For extra crunch, add a pinch of baking soda to the cornstarch coating. Adjust filling ingredients to your taste—try shrimp or tofu for a vegetarian twist! These fritters are best enjoyed fresh but can be reheated in an oven to retain crispiness.
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