Continue frying for 15 to 20 seconds. It helps to remove the extra oil, make the out shell even crisper and also a more lovely color.
Sprinkle some salt and pepper on top and serve hot. The crisp shell softened after cooled. So serve it immediately.
Chinese style stuffed eggplants and lotus root
-
1
long purple eggplant -
1
section lotus root
, peeled
-
1
cup
minced pork -
1
tbsp.
light soy sauce -
1
tsp.
ginger -
1
tbsp.
chopped green onion -
1/4
salt -
1/2
tbsp.
sesame oil -
1/4
sugar -
1
tsp.
cornstarch -
1
tbsp.
Shaoxing wine
-
1/2
cup
flour
, cake flour or all purpose flour (70g) -
1/3
cup
cornstarch
, 50g -
2
eggs
, 120g -
1/4
cup
beer
plus more for adjusting -
1/3
tsp.
salt -
1/4
tsp.
pepper
-
Clean the eggplants, remove the two ends. Then cut a 3/4 of the eggplants and don’t cut through. Then make another cut so the two slices are still attached to each other. If you use lotus root, remember to remove the skin.
-
Add all the ingredients for the meat filling in a large bowl. Stir in one direction until slightly.
-
Add minced pork in center to make a sandwich.
-
Make a batter with flour, beer, salt and pepper and eggs. Don't add all of the beer one time, adjust the amount of the beer to create a yogurt texture batter. Place all of the sandwiches in and coat well.
-
Heat oil in a small pot. Test the oil temperature. Place a small drop of batter in oil and make sure it floats immediately.
-
Place the boxes in and fry until slightly browned. Transfer out and wait for all of the batch finished.
-
Remove the slags and then re-heat the oil for 2-3 minutes. Place the fried boxes in. Continue frying for 15 to 20 seconds. It helps to remove the extra oil and make the out shell even crisper.
-
Sprinkle some salt and pepper on top and serve hot. The crisp shell softened after cooled. So serve it immediately.
Calories from Fat 99