Fried stuffed eggplant recipe

Fried stuffed eggplant is one of my favorite dishes, so today I will tell you how to make it:

Fried stuffed eggplant ingredients

400 grams of eggplant and 200 grams of fish meat.

Fried stuffed eggplant

Fried Stuffed Eggplant Ingredients

Appropriate amounts of dry starch, wet starch, refined salt, MSG, sugar, cooking wine, pepper, oyster sauce, soy sauce, sesame oil, and cooked lard.

Fried stuffed eggplant recipe

(1) Wash the eggplants, remove the stems, and cut them diagonally into double thick slices.

(2) Chop the fish into a paste, marinate it with salt and MSG, then stir it vigorously in one direction. Add dry starch and water, mix well, and fill the paste in the middle of the two eggplant slices.

(3) Heat a pan over medium heat, add a little lard, put in the stuffed eggplant, and add appropriate amount of lard while frying. Fry until the stuffing is golden brown, then slowly serve.

(4) Heat a pan over high heat, add a little oil, heat it up, add cooking wine, a little water, salt, MSG, pepper, oyster sauce, and then add the stuffed eggplant. Cover and simmer until soft. Thicken with wet starch and drizzle with sesame oil.

Tips

1. Do not stuff too much meat into the eggplant box, otherwise the eggplant box will bulge out and look ugly, and it will be easy to break, and the meat filling will fall off when frying.

2. Spread a layer of cornstarch in the middle of the eggplant box to prevent the meat filling from falling out easily and make it more compact when frying.

3. After stuffing the eggplant boxes with meat filling, coat the cut surface of the eggplant with cornstarch, and then gently shake off the excess cornstarch, otherwise the coating will be too thick after the eggplant boxes are fried, and they will taste bland.

4. Eggplant is an absorbent food. Dip the eggplant box in cornstarch and seal the cut edge to prevent it from absorbing too much oil when frying, making it less greasy when eaten.