Jellyfish and eggplant strips

Jellyfish and eggplant strips

Introduction:

"It's made on the basis of seafood eggplant. It's very delicious. My son doesn't like shellfish, so I replaced shellfish in seafood eggplant with jellyfish, which tastes salty and delicious

Production steps:

Step 1: cut the eggplant into 6cm long, 1-2cm wide prisms, add a little salt to taste and prevent the eggplant from turning black, marinate for about 10 minutes

Step 2: mix in the right amount of flour

Step 3: deep fry in oil pan. When the color is golden, quickly remove and drain the oil

Step 4: add a little more delicious when it's hot

Step 5: cool the strips

Step 6: change the soaked jellyfish skin into a long strip about 1cm wide

Step 7: add salt and sesame oil to the eggplant strips and jellyfish skin

Step 8: add mashed garlic and cold vinegar and mix well

Step 9: put it on a plate, and the salty and delicious eggplant is fresh

Materials required:

Eggplant: 300g

Jellyfish: 50g

Flour: a little

Oil: right amount

Mashed garlic: right amount

Sesame oil: appropriate amount

Salt: right amount

Right amount: Delicious

Cold vinegar: right amount

Note: I use jellyfish skin processed, if you use unprocessed, be sure to wash the small sand inside, and then soak it with old vinegar for about half an hour to remove the astringency of jellyfish skin. Add a little salt after cutting the eggplant. One is to make the eggplant taste better, and the other is to prevent the eggplant from turning black.

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: other