Method:Braising




Raw material

Eggplant 300 grams, pig lean meat 150 grams, green pepper, red pepper each 25 grams, garlic 20 grams, egg white half, cooking wine 15 grams, onion ginger juice 10 grams, refined salt 3 grams, monosodium glutamate 2 grams, 13 face powder 0.5 gram, bread flour 20 grams, wet starch 10 grams, soup 30 grams, oil 800 grams.


Manufacture

1st, the green pepper, the red pepper cuts Large expanse. The eggplant skins, slivers the block, moistens the uniform bread flour. The garlic cuts Large expanse. The pig lean meat chops the deer velvet, joins the egg white, onion Jiang Zhi, 13 face powders and the cooking wine 5 grams, the refined salt 1 gram mixes evenly the zeal fully along a direction.
2nd, the pork deer velvet pushes under the even meatball to enter in 50% hot oils to explode bails out ripe.
3rd, treats when the oil temperature climbs to 70% heat, gets down enters the eggplant to explode assumes golden yellow to thoroughly ripe, pours into the colander. In the pot puts in the oil 30 grams, gets down enters the garlic piece, the green pepper, the red pepper to fry ripe uniform.
4th, under enters the meatball, the eggplant, boils into with to becomes qian the juice in addition the seasoning to turn uniform, leaves pot chargging namely to become.


Characteristic

The color is artistic, salty fragrant soft tender, the nutrition is rich.


Operation prompt

When explodes the meatball, the firepower cannot be oversized, in order to avoid outside sticks endogenous. When explodes the eggplant, must use the fire, in order to avoid gumming.

Please avoid eating too much Fat and Calories to keep fit and lose your weight.