Eggplant contains very rich nutrition, there are many ways to do it, fried brew is one of the traditional dishes of the Han people, belongs to the Lu cuisine, eggplant, fish as ingredients, golden color, fresh and tender and mellow, unique flavor, let's take a look at the home cooking method of fried eggplant!
Ingredients for frying eggplant
500 grams of eggplant, 250 grams of net fish, dry starch, wet starch, refined salt, monosodium glutamate, sugar, cooking wine, pepper noodles, oyster sauce, soy sauce, sesame oil, cooked lard.
To prepare the fried eggplant
1: Wash the eggplant, remove the stems, and cut diagonally into double thick slices.
2, chop the fish into a puree, with fine salt, MONOSG slightly marinated, and then stir in one direction, then add dry starch, water and mix well, respectively, fill the eggplant double slices in the middle.
3: Heat a pot over medium heat, add a little lard, add stuffed eggplant, add an appropriate amount of lard while frying, fry until the filling is golden brown, and slowly put it out.
4, high heat pot, add a little oil, heat, cooking wine, add a little water, add refined salt, monosodium glutamate, pepper noodles, oyster sauce, and then add stuffed eggplant, cover, simmer until soft rotten, with wet starch hook, drizzle sesame oil.
Tips for frying eggplant
1, the meat stuffing brewed into the eggplant box should not be too much, otherwise the eggplant box will protrude and ugly, and it is easy to break, and the meat filling will fall off when frying.
2. Smear a layer of corn starch in the middle of the eggplant box, so that the stuffing meat is not easy to fall off, and it is more compact when fried.
3, after the eggplant box is stuffed with meat filling, it should be wrapped with corn starch at the cut surface of the eggplant, and then gently shake off the excess corn starch, otherwise the jacket will be too thick after the eggplant box is fried, and it will be light and tasteless to eat.
4, eggplant is a kind of suction, to the eggplant box dipped in corn starch to seal the incision, so that the eggplant box will not be inhaled too much oil when frying, and it will not be too greasy when eating.