Eggplant steak with bean paste

Eggplant steak with bean paste

Introduction:

"The eggplant clips that we used to make at home were all meat stuffing, and they were cut a little thicker. And eggplant row inside clip is bean paste, so cut thin can. After deep frying, you can taste the sweetness and crispness of the roasted fruit first, then the delicate fragrance and tenderness of eggplant, and then the waxy and sweet of bean paste. After deep frying, the bean paste turns into quicksand shape, especially soft and smooth, which reminds people of a classic dessert. The heart is too soft. This kind of bean paste eggplant chops can also be called too soft heart. The delicious food in the hotel is presented in the kitchen at home, so that the parents who do not like to go to the hotel can often taste the dishes outside. This kind of heart is also a form of gratitude. Most of the elderly parents like sweets. This dish is too soft to handle. I believe it will make them like it. "

Production steps:

Step 1: roll the bagasse with a rolling pin.

Step 2: wash and peel the eggplant.

Step 3: hold the eggplant with your left hand and hold the knife with your right hand. First cut the eggplant a few millimeters to the far right, about eight tenths deep. Don't cut it. Then cut it a few millimeters to the left. Repeat until the eggplant is cut into several large eggplant clips.

Step 4: open the eggplant jacket and spread the bean paste on one side evenly.

Step 5: after closing, press it gently to make it fit, and repeat until all the jackets are wiped.

Step 6: mix the eggs to make the egg liquid.

Step 7: put half a pot of oil in the oil pan, and heat it over medium heat. When the oil temperature rises, take a piece of eggplant jacket and put it into the egg liquid and wrap it evenly.

Step 8: put it into the cinder and wrap it evenly.

Step 9: deep fry in 70% hot oil. Then take a piece of Eggplant and wrap it with egg liquid and fruit dregs, then go to the oil pan and fry it. Put it into the eggplant one by one until it is completely fried.

Step 10: deep fry the eggplant jacket until it's golden, then take it out.

Step 11: cut into pieces with a knife and serve.

Materials required:

Eggplant: 280g

Bean paste filling: appropriate amount

Roasted fruit: 130g

Eggs: 100g

Oil: right amount

Note: 1. The oven fruit is sweet, because the eggplant is tasteless and does not dip in the juice, so we use the oven fruit to increase the sweetness, which is better than the tasteless bread bran. 2. If you can't buy the roasted fruit, you can use peach crisp instead. 3. Eggplant and bean paste are easy to be cooked. Depending on the color outside, they will turn golden yellow and can be fished out. 4. The bean paste in the eggplant jacket will melt slightly when it is hot, so don't cut it. Chopping it with a knife will make the bean paste flow out less.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: sweet