Introduction: Fried eggplant box, learn chefs to do this, do not show the filling and do not absorb oil! Tender on the outside and tender on the inside, take a mouthful full of flavor
Hello everyone: I am the beautiful coastal city of Yantai's rural Rongjie, a big mother who loves life, loves learning, loves to share, likes to eat food when nothing is wrong, do you like food? If you like it, pay attention to me, and it will be convenient for you to communicate with each other and learn from each other in the future. I am a post-70s, my mother has 5 children, when I was a child, my mother never took me down to the hotel, the first time I went to the hotel was the year I graduated from high school, I was 21 years old, a few rich classmates in the class, in order to let everyone leave good memories of each other, more than a dozen classmates went to the restaurant to eat, "fried eggplant box" This dish, the outside is tender, eat a bite of the juice, full of mouth oil, lips and teeth remain fragrant! This dish really lives in my good memories! Today I will share with you: fried eggplant box, learn to cook this way, do not show the filling and do not absorb oil! Tender on the outside and tender on the inside, eat a mouthful of fragrant!
"Fried eggplant box" has now become a hard dish that I must order when I go to the restaurant, and I have tried it many times at home before, and I have failed many times. Either the crispy paste is not crispy, it is easy to soften, or the filling inside the eggplant clip is exposed! The filling is sometimes not tender and tender! It's so annoying, it wastes a lot of ingredients, and it completely affects the mood of foodies. Later, when I went to the restaurant, I had more eyes and sneaked to the back kitchen to see how the chef did. Hey! Learned! Today I will share what I have learned with you without reservation, and the steps will be explained in detail, so that you can learn it as soon as you learn it!
The main steps of the fried eggplant box are divided into 7 steps: 1: adjust the meat filling. The best meat filling, not old and not woody, fat but not greasy, fragrant and tender, into the taste of fresh, bite a bite will burst juice! Pork to choose fresh pork, fresh pork than frozen pork to eat fragrant, meat filling can be chopped by yourself, you can also use the meat grinder to grind, fast and convenient. The most important thing for the preparation of ingredients is to adjust the filling and filling, add chopped onion and ginger, peanut oil, salt, monosodium glutamate, sesame oil cooking wine, chicken essence, pepper and stir evenly, pour in the appropriate amount of pepper water in 3 times, stir until the meat filling is strong, the pot is not buckled down, then the meat filling is adjusted, and finally add the appropriate amount of leeks to stir evenly.
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2) Tonify crispy paste. The best crispy paste, crispy and fragrant, bite a click, the color is golden with luster, not easy to soften, look at it has an appetite! When mixing the crispy paste, don't just add flour and starch. First of all, prepare an appropriate amount of water, beat 2 eggs in the water, add salt to increase the bottom taste and tendonity of the batter, add 2 grams of alkali noodles, alkali noodles will make the color of the crispy paste more vivid, golden, and more crispy. Then we stir the eggs, stir a little more, let the salt, alkali noodles melt, pour flour and starch, you can also use fried flour, ordinary families still use flour and starch more, many novices only put flour, do not put starch, flour only plays a stereotypical role, starch plays a crispy role, the ratio of flour to starch is 1:1, the ratio of water to flour starch depends on how many eggplant boxes they fry, as long as the final crispy paste is stirred to yogurt, with chopsticks can pick up the batter, into a streamlined line. If you want the crispy paste to be more crispy and the color is good, be sure to add an appropriate amount of peanut oil, peanut oil will make the crispy paste crisp and bright, prolonging the effect of soft time.
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3: Wash the eggplant we eggplant clip, this has no skill, as long as you master the thickness, not too thick, you can. Cut the clip we must put it in water, add the right amount of salt to stir, so that the color of the eggplant is not easy to blacken, but also easy to stick to the dry starch, the most important point, after this step, eggplant is not easy to absorb oil. Then fish out and set aside.
4: Adjust the meat filling we put into the eggplant clip, the meat filling should not be too full, because in the process of frying, it will expand, too much meat filling is easy to expose the filling, put 8 points full press flat on the good
5) The stuffed eggplant clips are neatly arranged in the dish, and rolled one by one in the dry starch, because it has been soaked in brine, so the surface of the eggplant is easily coated with dry starch. Many people dip dry starch this step is omitted, this step can make the eggplant box in the process of frying, lock the moisture of the eggplant and the filling, to the maximum extent does not absorb oil, and the effect of hanging paste is better, more crisp!
6) The eggplant box full of dry starch is put into the crispy paste and let it stick evenly
7: When the oil temperature in the pan is 70% hot, we put it into the eggplant box, the oil temperature of the fried eggplant box must be paid attention to, and the eggplant box should be high in oil temperature, so that the eggplant box will soon be fixed, so it is very absorbent. After the eggplant box is all put into the pot, open into medium heat and fry, to avoid the phenomenon of sandwiching, at this time we do not rush to stir, one side is fixed, separate the eggplant box that sticks to each other, one side is golden, turn over a noodle, and after the two sides are golden, we fish out. Don't rush to the table after fishing out, raise the oil temperature again, put it into the fried eggplant box and re-fry it once, because the crispy paste is re-fried once, and the moisture in the crispy paste is cleaner, so it is more crispy to eat. Fry the eggplant box, learn to cook this way, do not show the filling and do not absorb oil! Tender on the outside and tender on the inside, eat a mouthful of fragrant! This is the most correct way to do the eggplant box, the table is a big hard dish, the outside is burnt and tender, 3 minutes to grab the light!
Have you learned? How do you fry eggplant boxes? Welcome to the comment area below to leave a message, which can help more people! Give someone a rose hand to leave a lingering fragrance! Thank you for watching, I am a village Rongjie, like to move your fortune hand like to share + collect attention to it! Welcome to the next edition of the cuisine! Good bye!