Fish Tomato Box
Overview
It's the beginning of autumn, so I'm going to eat the eggplants that haven't been sold out yet. I've recently fallen in love with salad. The fish-flavored eggplants I made today require a lot of steps, but it's all worth the effort. It's super delicious with rice. The sauce can be prepared according to your favorite or the seasonings you have at home. Today I don’t have pickled peppers or Pixian bean paste at home, so the Korean hot sauce I used is pretty good.
Tags
Ingredients
Steps
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Add appropriate amount of minced ginger, minced green onion, one egg white, starch and a little water to the minced meat and stir evenly.
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Cut the eggplant into clips, cut it with one knife without cutting it, and cut it with the next knife.
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Add an appropriate amount of water to the batter and an egg yolk and mix well. The thickness can be as thick or thin as you like.
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Prepare some minced ginger, onions and garlic.
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Prepare the water starch and sauce (sweet and sour light soy sauce, hot sauce and cooking wine in a bowl).
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Wipe out the water in the pot and add oil to heat.
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Make eggplant tongs.
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Cover the eggplant box with meat paste with batter.
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Fry until golden brown on both sides.
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Take it out and use Tianxi Rose paper towel to absorb some oil.
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Sauté the minced ginger, onion and garlic in a pot, add the prepared sauce, a little water or stock, add water starch and stir until thick.
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Arrange the prepared eggplant cartons on a plate and pour the sauce over them.
