Oil chili eggplant box


Raw material:

       Vegetable oil 300g, lean pork 70g,Laoganma oil chili50g,1 eggplant (about 200g), 5g ginger, 5g garlic, 5g fresh green pepper, 5g fresh red pepper, 15g chives, Gordon Brown powder 35g, 30g flour, 1 egg, 1.5g salt, 4g vinegar, 8g soy sauce, 2g sugar, 1.5g monosodium monosodium chloride, 1050g water.

How to do it:

       1. Chop the lean pork into minced meat, remove the head and tail of the eggplant and cut it into slices (that is, two slices are made into one unit, and the two slices of each unit are not cut off, leaving the skin and connecting them into slices). Dice the green and red peppers, cut the ginger and garlic into small cubes, cut the chives into small sections, peel the eggs and mix thoroughly, take 5g of gordon powder and mix well with 20g of water to make water gordon powder.

       2. Mix 10g of chives, 70g of minced meat, and 0.6g of salt to make an eggplant filling and set aside.

       3. Mix the well-mixed eggs, 30g of flour, 30g of corn starch, 30g of water, 0.4g of salt, and 0.5g of MSG to make a thick eggplant box batter and set aside.

       4. Add vegetable oil to the pot and heat until cooked. Use chopsticks to put the eggplant box stuffing into the eggplant box and wrap it up. Add the eggplant box batter and turn it over to make the eggplant box evenly coated with batter. Then put it into the oil pan and fry. Frying is carried out in two steps: fry for the first time until the eggplant box floats on the oil surface and the batter wrapped on the surface of the eggplant box turns yellow, and then it is ready to be fried. After frying the eggplant boxes in sequence, put the fried eggplant boxes into the oil pan for secondary frying. After the batter on the surface of the eggplant boxes is fried until dark yellow, about 2-3 minutes, remove from the pot and put it in. Set aside on the plate.

       5. Leave about 20g of oil remaining in the pot, put the ginger, garlic, diced fresh green peppers, and diced fresh red peppers into the pot and sauté until fragrant, then add Laoganma oil chili pepper, vinegar, soy sauce, white sugar, water gorgon powder and the remaining salt and salt. Stir-fry the ingredients together until they boil, pour all the ingredients onto the eggplant box, and sprinkle with the remaining chives.