Have you ever eaten teppanyaki eggplant with homemade teppanyaki sauce, and it tastes amazing

Eggplant flower knife sandwich double minced meat

New version of teppanyaki eggplant

Eggplant with teppanyaki sauce is a favorite dish of Suzhou people, I changed the eggplant to a tooth-shaped flower blade, sandwiched with minced fish and chicken paste to enrich the taste, homemade sauce added butter and honey, highlighting the salty and sweet taste characteristics, and through the heated iron plate to emit a fragrant flavor.

Cutting board 1.Purple long eggplant 700 grams peeled, take the middle part into two, the surface of the tooth-shaped flower knife, change the knife into 6 cm long, 3 cm wide, 2 cm thick block. 2. Mix 30 grams of chicken and minced fish, evenly spread on the eggplant tooth-shaped concave meat, and 20 grams of corn starch on the surface.

Stove 1.Heat 1 kg of salad oil into the pan until 50% or 60% heat, pour in the eggplant and fry for 3 minutes, until the surface crust becomes golden brown, remove the draining oil. 2. Take a hot iron plate, pad with tin foil, add 50 grams of shredded shallots, and arrange the eggplant neatly. 3. Heat up 100 grams of homemade eggplant sauce, use 20 grams of wet starch, pour on the eggplant, sprinkle 5 grams of chives and 3 grams of cooked white sesame seeds.

Homemade teppanyaki sauce 2500 grams of water, 350 grams of honey, 150 grams of maltose, 1/4 bottle of Beef Juice, 625 grams of Fuquan sauce, 500 grams of rock sugar, 110 grams of dark soy sauce, 400 grams of butter, 250 grams of Swastika soy sauce, 20 grams of white sesame seeds, put into the pot and simmer until the rock sugar is boiled.