The method for making spicy battered eggplant sandwiches

Spicy Fried Eggplant Boxes Ingredients Introduction

Main Ingredients:

Flour(as needed)Eggplant(two pieces)Chili Peppers(about ten pieces) Green onions (two pieces) Oyster sauce (as needed) 13 Flavors Seasoning (as needed) Salt (as needed) Yeast (a little) Rapeseed oil (as needed)Monosodium glutamate(one spoon)

Steps to Make Spicy Fried Eggplant Boxes:

1. The amount of flour can be adjusted according to the number of people in your family. Mix yeast with warm water and add an appropriate amount of flour, kneading until smooth, then let it rise.

2. Meanwhile, prepare ingredients. Cut the eggplants into pieces and soak them in salty water to prevent browning, chop the chili peppers and green onions.

3. The dough has risen well.

4. Knead the dough evenly to release air bubbles, rest for a few minutes, cover with a damp cloth to prevent it from drying out on top.

5. While letting the dough rest, prepare the filling. Rinse the eggplants twice and squeeze out the water, place them in another bowl. Add more rapeseed oil at this stage, as eggplants absorb a lot of oil and help to prevent re-wetting.

6. Add chopped chili peppers and green onions.

7. Add 13 Flavors Seasoning, use more as it can easily penetrate the eggplant.

8. Add an appropriate amount of oyster sauce.

9. Add one spoon of monosodium glutamate.

10. Salt should be added last to avoid the eggplants losing water.

11. Mix well, and let it sit for a while to absorb flavors.

12. While preparing the filling, knead the dough evenly until smooth. Shape into thick strips.

13. Cut into equal portions.

14. Roll out into round sheets with thicker centers.

15. Place the filling and fold the edges over, seal well to prevent leakage. You can use a fork to press patterns around the edge for aesthetics.

16. Pour a little rapeseed oil in the pan and spread it evenly, not too much as it is just to prevent sticking.

17. Place the eggplant boxes in the pan and cook over medium heat until both sides are golden brown.

18. Repeat for all pieces and serve on a plate.

19. The aroma of eggplants and chili peppers is unique and very delicious, enjoy your meal!

Tips:

1. Soak cut eggplant pieces in salty water to prevent browning, rinse the eggplants twice before mixing with fillings, discard any dark water and squeeze out excess moisture.

2. Use oil first to coat the eggplants, add salt last to avoid losing moisture.