School gate series – fried eggplant clip / fried lotus root clip


1 eggplant
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
1 egg


Step 1
Cut eggplant and lotus root into slices.

Step 2
Flour, 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 3
Add the remaining salt and five spice powder to the meat stuffing, as well as chicken essence, raw soy sauce, cooking wine and stuffing.

Step 4
Add the meat stuffing into the eggplant and lotus root folder.

Step 5
Pour 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.