Fried lotus root box

Overview

Fried eggplant is actually not difficult to make. As long as you master the key points, you can make delicious food as beautiful as me.

Prepare one eggplant, preferably a straight or medium one.
To cut the eggplant into two-thirds of the eggplant, cut it into two-thirds of the eggplant, then cut it into two-thirds of the eggplant. And so on.
Chop the meat into mince, add salt and soy sauce and marinate for 20 minutes. Crush the ginger and green onion segments into a small bowl and soak in water to form green onion and ginger water.
Add dry starch to the meat. If it is dry, add onion and ginger water and mix well.
Use chopsticks to insert the meat into the eggplant, just a little bit is enough, and press it flat and firm with your hands.
Prepare a packet of crispy fried powder, such as Baiweijia.
Pour in half a packet. I'm afraid of wasting too much. I have to add water little by little because the paste will become thinner if too much water is added. Just make it thicker than rice soup.
Put a piece of eggplant into the paste, so that the surface of the eggplant is covered with paste, just a thin layer.
Pour oil into the pot, heat it up, put in a few, don't put too much at once, so they won't stick together, fry over medium heat, turn over after frying, and that's it.
After cutting, it is as shown in the picture. You're greedy.