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Every New Year's Pass, many places have such a custom, fried lotus box, fried eggplant box to herald the group. Of course, my family is no exception, and my mother is ready to talk.
The fried eggplant box seems simple, but there are still some techniques for wanting to be crispy on the outside and tender on the inside. Today, I will share with you a restaurant commonly used paste mixing skills, light water mixing is not enough, but also need to be very critical, learned to combine, eggplant box can be fried, fragrant and crispy.
【Fried eggplant box】
1. First of all, we prepare an appropriate amount of pork belly filling, two tender eggplant and an egg.
2. Add salt, chicken powder and cooking wine to the minced meat, stir well and marinate for 5 minutes.
3. The eggplant does not need to be peeled, directly cut into blades, the first knife is connected together, the second knife is cut off, to make the eggplant clip.
4. Beat an egg into the basin, grab a handful of starch, a handful of flour, pour in a little beer, a little baking powder to shorten, first stir the egg, and then add the right amount of water, stir into a flowing batter that can be drawn, pay attention not to have gnocchi, beer in the process of alcohol volatilization can be very good puff pastry.
5. Then we stuff the marinated meat into the eggplant clip, try to stuff it a little more, fry it out more full, eat it and enjoy it, and after one by one, it will be ready to be fried.
6. Burn more oil in the pot, when the oil temperature is 50% hot, wrap the eggplant clip wrapped in a layer of paste into the pot, open a low heat to fry, the eggplant clip is first clipped out after the expansion and stereotyping, and then continue to put, because the eggplant clip is easy to fry and color, in batches, it is convenient to keep the color consistent.
7. After the first frying, we will increase the oil temperature to 60% hot, put in the eggplant clip and then re-fry again, about 20 seconds of re-frying, the eggplant clip is golden brown, the shell is very crispy after you can come out of the pan, be sure to re-fry, eat enough crisp. It can be eaten with salt and pepper, chili noodles or cumin for a better flavor.
8. Break open the golden shell, the eggplant is soft and tender, the meat filling is tender and juicy, very full and unsatisfied.
Well, this crispy eggplant clip is ready, like friends hurry up and try it.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!