Chinese•healthy
Stuffed eggplants/ Lotus root
Chinese style stuffed eggplants and lotus root
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 long purple eggplant
- 1 section lotus root (, peeled)
- 1 cup minced pork
- 1 tbsp. light soy sauce
- 1 tsp. ginger
- 1 tbsp. chopped green onion
- 1/4 tsp. salt
- 1/2 tbsp. sesame oil
- 1/4 tsp. sugar
- 1 tsp. cornstarch
- 1 tbsp. Shaoxing wine
- 1/2 cup flour (, cake flour or all purpose flour (70g))
- 1/3 cup cornstarch (, 50g )
- 2 eggs (, 120g)
- 1/4 cup beer (plus more for adjusting )
- 1/3 tsp. salt
- 1/4 tsp. pepper
Instructions
- 1
Clean the eggplants, remove the two ends. Then cut a 3/4 of the eggplants and don’t cut through. Then make another cut so the two slices are still attached to each other. If you use lotus root, remember to remove the skin.
- 2
Add all the ingredients for the meat filling in a large bowl. Stir in one direction until slightly.
- 3
Add minced pork in center to make a sandwich.
- 4
Make a batter with flour, beer, salt and pepper and eggs. Don't add all of the beer one time, adjust the amount of the beer to create a yogurt texture batter. Place all of the sandwiches in and coat well.
- 5
Firstly frying
- 6
Second frying