Ingredients and methods of deep-fried eggplant sandwich

The fried eggplant sandwich was so delicious and refreshing. I am still drooling when I think about it now. I saw the specific method on the Internet today and I will share it with you:

Fried Eggplant Sandwich Introduction

When I was young, I read Dream of the Red Chamber. It said that Granny Liu visited the Grand View Garden and the Jia family invited her to dinner. A dish was served and she thought it was very delicious but she couldn't tell what it was. Wang Xifeng smiled and said it was eggplant. Granny Liu was surprised and said, "How can it be eggplant? I have eaten eggplant before, but how can eggplant taste like this?"

In fact, the dish made by the Jia family was eggplant sandwiches. Meat filling was stuffed in the middle of the eggplant, wrapped in egg batter, fried in a pan and then dipped in sauce. This dish reduced the astringency and mushy taste of the eggplant itself, increased the aroma of the meat and sauce, and added a crispy skin, giving the originally ordinary eggplant a different flavor. No wonder Granny Liu couldn't tell the difference.

This dish is not a rare dish now. It is common on every household table. It shows that compared with the feudal society, our socialism is still fortunate. Otherwise, we would be like Liu Laolao, finding everything rare, haha!

Fried eggplant sandwich ingredients

Long Eggplant and Pork Belly

Egg salt

Chicken bouillon pepper

Dark soy sauce and minced ginger

Chopped green onion corn starch

Chili bean paste

Soy Sauce Vinegar

Chopped green onion and garlic

sesame oil

practice

1. Use a meat grinder to blend the pork belly into puree, add salt, chicken essence, pepper, dark soy sauce, ground ginger, chopped green onion, corn starch, an egg, and mix into meat filling

2. Remove the head and stem of the long eggplant, slice it diagonally, cut one side through and leave the other side open, and put the meat filling into the cut to make eggplant sandwiches

3. Mix starch, eggs, salt, chicken essence, pepper, and a small amount of water into a batter. Note that it should be thicker, otherwise the batter will not stick when frying.

4. When the oil pan is heated to 60%, roll the eggplant in the batter and put it into the oil pan. Fry it on medium heat until both sides are golden brown. Remove from the pan, drain the oil and serve.

5. Mix bean paste, chopped pepper sauce, soy sauce, vinegar, chopped green onion, chopped garlic and sesame oil into a sauce and pour it on the fried eggplant.