Fish flavored eggplant cake

Method of fish flavored eggplant cake:

Raw materials for making fish flavored eggplant cake:

500g fresh eggplant. 75 grams of pig fat and lean meat, 40 grams of eggs. 35 grams of soybean powder, 3 grams of Sichuan salt, 10 grams of pickled pepper, 10 grams of soy sauce, 15 grams of sugar, 5 grams of vinegar, 50 grams of monosodium glutamate, 50 grams of fresh soup, 500 grams of vegetable oil, 10 grams of ginger, 10 grams of minced garlic, 10 grams of green onion, 10 grams of sesame oil.

Processing steps of fish flavored eggplant cake:

Mix eggs with dried soybean powder to make a batter. Finely chop the pork, add Sichuan salt, water soybean powder and a little water into a bowl, and mix well. Soak pepper, remove seeds and chop fine. Peel the eggplant and cut it into slices (2 knives, each piece is about 3 mm thick). Fill the meat in the front piece one by one. Put salt, soy sauce, sugar, vinegar, monosodium glutamate and water soybean powder into a bowl, add a small amount of fresh soup to make fish flavor sauce and set aside. Put the frying pan on the high heat, heat the vegetable oil (about "150 ℃), put the front cake with stuffing into the egg paste, and then put it into the oil pan to fry until it is peeled and picked up. When the oil temperature rises, deep fry the front cake until it is golden. Put the frying pan on the fire and heat the vegetable oil (about 80 ℃). Stir fry ginger, garlic and pickled pepper until the oil is red. Add the sauce and scallion. Pour the sesame oil into the juice. Pour the sauce on the cake.

Fish flavored eggplant cake

Fish flavored eggplant cake is a famous traditional dish, belonging to Sichuan cuisine. The juice is rich in flavor, bright red in color, salty, sweet, sour and spicy, and strong in fish flavor. Mix the ground meat with salt and Taibai powder; mix the flour into a thick paste, cut the eggplant into 2cm thick slices, and then cut it in the middle with a knife, but do not cut it into a clip. Fill the eggplant clip with proper ground meat. Heat up the oil, dip the eggplant jacket with batter and add hot oil. Deep fry until golden brown. Serve. Mix well the scallion, ginger, garlic, chili bean paste, soup, soy sauce, vinegar, sugar, salt, pepper, monosodium glutamate and Taibai powder. Heat the frying pan with 4 tbsp oil. Pour in the seasoning and stir fry well. Pour over the eggplant cake.

practice

Materials used

2 eggplant, 73g minced meat, 1 / 2 tbsp salt, 1 tbsp Taibai powder, 1 bowl flour, 1 tbsp scallion, 1 tbsp ginger, 1 tbsp garlic, 1 tbsp spicy bean paste, 3 tbsp soup, 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp sugar, 1 tbsp salt, 1 tbsp pepper, 1 tbsp monosodium glutamate, 1 tbsp Taibai powder water, 5 bowls oil.

Production method

1. Mix the ground meat with salt and Taibai powder; mix the flour into a thick paste, cut the eggplant into 2cm thick slices, and then cut it in the middle with a knife, but do not cut it into a clip. Fill the eggplant clip with proper ground meat.

2. Heat up the oil, dip the eggplant jacket with batter and add hot oil. Deep fry until golden brown. Serve.

3. Mix well the scallion, ginger, garlic, chili bean paste, soup, soy sauce, vinegar, sugar, salt, pepper, monosodium glutamate and Taibai powder. Heat the frying pan with 4 tbsp oil. Pour in the seasoning and stir fry well. Pour over the eggplant cake.

Practice 2

Ingredient: eggplant (purple skin, long) 400g

Accessories: pork (fat and thin) 75g, wheat flour 100g

Seasoning: salt 15g, Euryale ferox 15g, vegetable oil 75g, scallion 10g, ginger 10g, garlic (white skin) 10g, Douban chili sauce 15g, soy sauce 15g, vinegar 10g, sugar 10g, pepper 5g, monosodium glutamate 5g

Cooking method

1. Mince Pork and mix with 10 grams of salt and flour; mix flour and water to make a thick paste.

2. Wash the eggplant, remove the stalk and tail, cut it into 2 cm thick pieces, then cut it into a clip shape with a knife in the middle (don't cut it), and fill in the appropriate minced meat in the clip.

3. Heat the oil in the pan, dip the eggplant jacket in the batter, then put it into the hot oil, deep fry it until golden yellow, then pick up the oil, drain it and put it on the plate.

4. Stir fry onion, ginger, garlic, chili bean paste, soup, soy sauce, vinegar, sugar, salt, pepper, monosodium glutamate, 10 grams of raw powder water (5 grams of raw powder, water) evenly, pour on the eggplant cake, then serve.

Practice 3

400g eggplant, 12g garlic

Pig fat, lean meat, 150g scallion, 25g

150 grams of egg white paste, 50 grams of pickled red pepper

Ginger 12 grams refined salt 15 grams

Cooking wine..... 40g sesame oil..... 15g

Soy sauce..... 30g water starch..... 40g

Vinegar... 25g fresh soup... 150g

Monosodium glutamate... 1g cooked vegetable oil... 1000g

Sugar... 15g

1. Peel the eggplant and cut it into 24 pieces with a thickness of 0.8 cm. Mince Pork, Sheng into a bowl, add 5 grams of soy sauce, salt, cooking wine 10 grams, 15 grams of Lake powder. 25 grams of water, stir into meat, respectively, into the eggplant before the cake. Soak red pepper and chop. Soy sauce 25g, cooking wine 30g, monosodium glutamate, sugar, vinegar, starch 25g, soup into sauce.

2. Place the frying pan on the high heat, heat the oil to 180, move it to the low heat, wrap the eggplant cake with a layer of egg white paste one by one, fry it until it turns yellow, and then remove it. When the oil reaches 220, deep fry the eggplant cake for one minute until the skin is crisp and the stuffing is ripe. When the color is golden, take it out and put it on the plate. Leave 75 grams of oil in the pot, add ginger, garlic and pickled red pepper, stir fry until the oil is red, when the fragrance overflows, cook the sauce, add scallion, pour sesame oil, and pour on the eggplant cake.

(process key)

1. Egg white paste method: mix egg white and dry starch in the ratio of 2:1.

2. Before the cake, dry the starch first, then hang the whole egg paste, then hang the paste evenly, and don't take off the paste when frying.

3. Deep fried eggplant cake should be cooked with heavy oil and the juice should be crisp on the outside and tender on the inside.

Characteristics of dishes

The juice is rich in flavor, bright red in color, salty, sweet, sour and spicy, and strong in fish flavor.

(flavor characteristics)

Eggplant was introduced to China from India in the Sui Dynasty. It has several names: when it was first introduced into China, it was called Kunlun purple melon by Emperor Yang of the Sui Dynasty because of its purple color, melon like shape and Indian origin. Its taste is similar to cheese crisp, which is also called cheese crisp or Luosu. Also called the front melon, short melon. It's a kind of soft shelled turtle. Eggplant has been introduced to China for more than 1400 years. Sichuan chefs use it to cooperate with fish flavor to make this kind of fish flavor front cake. It tastes crisp and tender, and has eggplant flavor. It is very popular.

nutritive value

Because of its high nutrition, contains a variety of alkaloids, vitamins B, C, P, carotene, has become a daily vegetable.

Longitude: 104.06573486

Latitude: 30.65946198