Karuruya eggplant scissors fried
To make it look good, the key is to use a large Karito eggplant. When it cools, the eggplant will become less textured, so eat it while it's freshly fried.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Place the seed ingredients in a bowl and knead and mix.
2
Cut the Kariruya eggplant into half a month, about 8mm thick, and sprinkle it with potato starch and salt on the surface.
3
Turn the seeds into dumplings, then place them on top of the eggplant, and sandwich them in a set of two pieces while adjusting the sides.
4
Sprinkle the potato starch all over, then apply the basic batter, then place in deep frying oil heated to 160-170°C. The recommended frying time is 3-5 minutes.
5
Remove on kitchen paper and cook with the remaining heat. Cut into small pieces and serve in a bowl. Topped with the flowers to your liking.
Ingredients for 3 people
-
- Kariru family eggplant
- About 100g
-
[Tane]
- Milk pork
- 100g
-
- Chop onions
- 70g
-
- Beat egg
- 1/2 pieces
-
- salt
- A little
-
- Pick it
- A little
-
- soy sauce
- 1 tsp
-
- potato starch
- A little
-
- salt
- A little
-
- Basic clothing
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- For flower topping
- A little
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