Seasoning: soy sauce, pepper and salad oil
Methods/steps
1. Mix minced meat with chopped green onion, Jiang Mo, salt, 1 teaspoon starch, soy sauce, a little pepper powder and chicken essence, grab a tablespoon of egg liquid by hand to taste evenly, and then grab it until it is sticky. Garlic cloves are made into garlic paste and poured into soy sauce to make garlic sauce. Take a proper amount of flour and 3 spoonfuls of starch and add water to make batter.
2. Wash the green eggplant, remove the tail, cut into 0.6 cm hinge pieces, and sandwich the meat.
3. Add 500ml of oil into the wok. When it is 80% hot, seal the eggplant paste, put it into the wok, and turn to medium heat (to prevent the eggplant from turning black) for 5 minutes.
Soak the cut eggplant in salt water to prevent the eggplant from turning black.
five
Adding protein and starch to the meat stuffing will make the meat stuffing more tender, otherwise it will be harder and affect the taste.
six
The fryer can't be too big.