Sweet and Sour Eggplant Boxes – Delicious and Easy to Make, a Family Favorite

Sugar and vinegar eggplant – hearing those two words, doesn't everyone's mouth start watering? Everyone should be like me, the most we've eaten is sugar and vinegar ribs. Making sugar and vinegar eggplant, the two most critical places are the seasoning of the sugar and vinegar sauce and the processing of the eggplant. If you can master these two points, delicious sugar and vinegar eggplant can also appear in your kitchen.

The sweet and sour flavor has always been a very good taste, sour and sweet is a great appetizer, today we are going to make sugar and vinegar eggplant. The taste of sugar and vinegar eggplant is really good, it's not complicated to make, but the taste is super delicious. If you like it, try it!

Ingredients needed: 500g purple long eggplant, 300g pork belly, ginger and scallions to taste, 1 egg, oil to taste, light soy sauce to taste, pepper, ketchup, cornstarch, white sugar, vinegar, salt, white sesame seeds, rice flour, beer.

Step 1: Wash the meat, cut it into small pieces and chop it into a puree. Chop scallions and ginger into scallion and ginger puree, then add light soy sauce, salt, black pepper powder to season, then add cornstarch, oil to stir until it's well combined, and marinate for 10 minutes.

Step 2: Wash the eggplant, cut a knife about 3mm thick, don't cut through, then cut a knife to cut it into a eggplant sandwich, cut the eggplant sandwich, use a light salt water to avoid oxidation and discoloration.

Step 3: Take a eggplant sandwich, fill it with the marinated meat filling, one by one fill the eggplant sandwich, arrange it well. In a small bowl, add appropriate amount of rice flour, cornstarch, 1 egg, and beer to make a batter (the batter for frying eggplant box is more crispy).

Step 4: Put the filled eggplant box, respectively, turn a circle inside, hang a uniform paste. Heat enough oil in a wok, after heating, put the eggplant box one by one into it, fry until two sides are golden brown.

Step 5: Remove the fried eggplant box, heat oil again, pour the eggplant box into it again, fry once and remove oil, arrange it in a dish. In a small bowl, put appropriate amount of white vinegar, white sugar, ketchup, a little salt, a little water, appropriate amount of cornstarch to make a sweet and sour sauce.

Step 6: Heat the oil in the wok, heat the sweet and sour sauce until viscous, turn off the heat, pour it on the eggplant box, sprinkle with sesame seeds and chopped scallions.

Sugar and vinegar eggplant box, sour and sweet, crispy and delicious, great for eating with rice. If you like it, try it!

Lotus root is a very common ingredient, many people have a love for lotus root. In everyday life, no matter how we eat, lotus root is my favorite, because of its nutritional value is very high. Especially suitable for people with weak spleen and stomach, insufficient blood and qi, which manifests as dry skin, pale complexion.

Ingredients needed: 2 lotus roots, pork filling to taste, flour, cornstarch, appropriate amount of water. Light soy sauce, oyster sauce, edible oil, chopped scallion and ginger, fragrant oil, homemade chili powder, salt to taste

Step 1: First, wash two lotus roots, remove the outer skin. Cut the lotus roots into slices, the thickness is about 5mm. Soak the lotus root slices in water, because the lotus root slices will turn black when in contact with air.

Step 2: Mix the pork filling with chopped scallion and ginger, edible oil, fragrant oil, homemade chili powder, oyster sauce, light soy sauce, salt, and stir well. Let it stand for 15 to 20 minutes, so that the meat filling can fully absorb the aroma.

Step 3: Take out the soaked lotus root slices, rinse them with water, and drain the moisture. Take one lotus root slice, use chopsticks to evenly spread a portion of the meat filling on it, then put another size-identical lotus root slice together.

Step 4: Take a large bowl, mix appropriate amount of flour and cornstarch, and use a suitable amount of water to make a batter of appropriate viscosity. Use chopsticks to clamp one lotus root slice into the batter to make a lotus root slice. The batter must be fully and evenly attached, so that it is crispy and golden.

Step 5: Pour edible oil into the wok, heat the oil to 60% hot, put the eggplant box into it, turn the heat small and fry until one side is golden brown, then turn it over and fry the other side, when both sides are fried to golden brown eggplant box, you can remove it and put it out.

This golden and crispy, savory and delicious eggplant box is now ready to make, whether it's sugar and vinegar eggplant box or crispy eggplant box, the aroma is really fragrant.