Ingredients and methods of tomato eggplant cake

Tomato and eggplant cake is my favorite food, very delicious and chewy, so here is the specific method:

Tomato and eggplant cake ingredients:

250 grams of long tender eggplant and 100 grams of minced meat.

Tomato Eggplant Pancake Ingredients:

100 grams of bread crumbs, 2 eggs, 30 grams of flour, 10 grams of carrots, 8 grams of wet starch, and 750 grams of salad oil.

Tomato and eggplant seasoning:

30 grams of tomato sauce, 20 grams of sugar, 5 grams of rice vinegar, 5 grams of iodized salt, 4 grams of MSG, and 1 gram each of chopped green onion and ginger.

Tomato and eggplant cake production:

1. Remove the stems and skin of the eggplants, and cut them into 0.3 cm thick round slices. Add chopped green onion, chopped ginger, salt, MSG, and half an egg to the meat filling and mix well. Stack the sliced ​​eggplants, put the meat filling in between, and dip them in flour. Cut the carrots into eye-shaped slices.

2. Beat the remaining eggs in a bowl and mix well. Dip the eggplant slices in the flour and then dip them in the bread crumbs and pat them firm.

3. Put oil in a spoon and heat it to about 50% to 60% hot. Put the eggplant cakes into the spoon one by one and fry them until they turn red. Remove from the oil and place on a plate.

4. Add oil to a spoon, heat it up, add tomatoes and stir-fry briefly, then add soup, carrot slices, sugar, vinegar, salt, and MSG and bring to a boil. Thicken with wet starch and pour over the eggplant cake.

Key: When dipping the eggplant cake in the flour residue, pat it evenly to prevent it from falling off during frying.

French Eggplant Steak

Ingredients: 400 grams of eggplant

Ingredients: 2 eggs, 50 grams of flour, 100 grams of breadcrumbs, 750 grams of salad oil.

Seasoning: 50 grams of tomato sauce, 10 grams of white sugar, 5 grams of iodized salt, and 3 grams of MSG.

Production:

1. Remove the stems of the eggplants, wash and peel them, cut them into 0.6 cm thick slices, add salt and marinate for 10 minutes.

2. Crack the eggs into a bowl and stir with chopsticks to make egg liquid. Squeeze the marinated eggplant slices to remove moisture, dip them in flour and egg liquid, then dip them in bread crumbs and pat them firm.

3. Put oil in a spoon and heat it to 50% to 60% hot. Put in the eggplant steaks and fry until they turn red. Remove from the oil, cut into strips, and place on a plate.

4. Put the tomato sauce into a spoon and stir-fry it slightly. Add salt and sugar into a small bowl and use it for dipping when eating.

Key: After marinating the eggplant slices, squeeze out as much water as possible and then dip them in flour.