School gate series – fried eggplant clip / fried lotus root clip
1 lotus root
100g pork stuffing
2 tablespoons flour
1 cup water
1.5 tablespoons starch
1 / 3 tsp salt
1 / 3 tsp chicken essence
1 / 3 tsp five spice powder
1 tablespoon raw soy sauce
1 tablespoon cooking wine
5 tablespoons edible oil
Step 1Cut eggplant and lotus root into slices.
Step 2Flour, starch, eggs, salt 1 / 3, five spice powder 1 / 2, water into batter, stick some, not too thin, or you can't hang the paste.
Step 3Add the remaining salt and five spice powder to the meat stuffing, as well as chicken essence, raw soy sauce, cooking wine and stuffing.
Step 4Add the meat stuffing into the eggplant and lotus root folder.
Step 5Pour oil into the pot. When the oil temperature is 80% hot, dip the sandwiched eggplant and lotus root clip into the batter and fry them in the oil until they are golden on both sides.