Soft Bean Paste and Eggplant Steak

Overview

The eggplant clips I used to make at home were filled with meat fillings and were cut slightly thicker. The eggplant steak is stuffed with bean paste, so just cut it thinly. After being fried, you will first taste the sweetness and crispiness of the oven fruit, then the fragrant and tender eggplant, and then the glutinous and sweet bean paste. After deep-frying, the bean paste turns into quicksand, which is particularly soft and smooth, reminding people of a classic dessert called Tai Soft. This kind of bean paste and eggplant steak can also be called the heart is too soft. Presenting the delicacies from the hotel in the kitchen at home allows parents who are more economical and don't like to go to hotels to taste outside dishes from time to time. This kind of intention is also a form of gratitude. Elderly parents mostly like sweets, and I am sure they will love this delicious eggplant steak with soft bean paste.

Tags

• hot dishes
• home cooking
• common dishes
• old man
• dinner with friends
• summer recipes
• lunch
• bean paste filling
• egg
• eggplant
• oil
• stove fruit

Ingredients

Steps

1. 1 Use a rolling pin to roll the stove fruit into crumbs.

   

2. 2 Wash the eggplant and peel it.

   

3. 3 Hold the eggplant with your left hand, hold the knife in your right hand and make a cut a few millimeters to the right, to a depth of about eight-tenths, without cutting, then cut a few millimeters to the left and cut off. Repeat the process again until the eggplant is cut into several large eggplant clips.

   

4. 4 Open the eggplant clip and spread bean paste on one side evenly.

   

5. 5 After closing, gently press it a few times to make it fit, and repeat until all the clips are applied.

   

6. 6 Beat the eggs into egg mixture.

   

7. 7 Put half a pot of oil in the oil pan and set it to medium heat. When the oil temperature rises, take a piece of eggplant clip and put it into the egg liquid to cover it evenly.

   

8. 8 Put it into the pomace and cover it evenly with the pomace.

   

9. 9 Pour in 70% hot oil and fry at medium temperature. Take another piece of eggplant and wrap it in egg liquid and pomace, then fry it in the oil pan. Add the pieces one by one until all the eggplant is fried.

   

10. 10 Fry the eggplant clippings until golden in color and take them out.

    

11. 11 Cut into several pieces with a knife and serve.