The fried eggplant box in the restaurant, the kohlrabi is simply processed and made into a special flavor snack

Fried eggplant box

Ingredients: eggplant, lean meat, chopped green onion, minced ginger, refined salt, chicken essence, thirteen spices, pepper, Yipinxian soy sauce, oyster sauce, egg, potato starch

 First of all, use long purple eggplant to clean and peel and cut into clipping blades, and the thickness should be uniform.

Chop the lean meat, clean and chop the green onions, and mince the ginger.

Take a large bowl and put in the chopped minced meat, put in the chopped green onion, put in the chopped ginger, put in a little refined salt, put in a little chicken essence, put in a little thirteen spices, put in a little pepper, put in a little Yipin fresh soy sauce, and put in a little oyster sauce.

Beat another egg in a bowl and stir well, add a little potato starch and stir well, and put the mixed meat filling into the eggplant clip for later use.

Take a large bowl and beat two eggs, put in a little potato starch, add a little cooking oil and stir well, add a little water to make a yogurt-shaped, put it in the eggplant box and hang the paste evenly on both sides.

Heat the oil, wait for the oil temperature to rise to 50% hot and put it into the eggplant box one by one, everyone should be careful not to burn your hands, fry until the eggplant box is all set and float up, wait for the oil temperature to rise for re-frying, fry until the eggplant box is golden and crispy on the outside, take out and put it on the plate.

This fried eggplant box is made, and the fried eggplant box is done at home, which is really delicious and delicious.

Cold kohlrabi

Ingredients: kohlrabi, refined salt, carrots, coriander, millet spicy, minced garlic, chicken essence, sugar, seafood soy sauce, aged vinegar, sesame oil, chili oil

 First of all, remove the kohlrabi coat and cut it into thin strips, cut it well, wash it with water to control the moisture, put in a little refined salt, mix evenly with both hands and marinate for 20 minutes.

Clean and shred the carrots, clean and cut the coriander into sections, cut the millet into rings, and mince the garlic for later use.

Wash the pickled kohlrabi several times with water to remove excess salt, and then vigorously dry the water.

Take a large seasoning basin and put in the kohlrabi with dry water, put in a little chicken essence, put in a little sugar, put in a little seafood soy sauce, put in a little aged vinegar, put in a little sesame oil, put more chili oil if you can eat spicy, and finally pour in the side dishes cut in advance, put on gloves and mix evenly and put on a plate.

This cold salad is finished, and it is spicy and crispy.