After the meat filling of the eggplant box is completed, it means that the fried eggplant box has been completed for more than half of the process.

Don't look at the name of the eggplant box, it seems to be the same as the lotus root box, and the production method is similar, but because of the material, the eggplant is much easier to handle than the lotus root.

It seems that the material of the lotus root is harder, and it seems to be easier to cut the lotus, but because it is hard and crisp at the same time, it is more difficult for ordinary cooks to cut the lotus root.

If the technique is not enough, when cutting the butterfly knife, even if it is not cut, it may be that the lotus root is broken because the texture of the lotus root is too brittle.

So many times when making lotus root boxes, novices simply cut the lotus root slices first, and then put the lotus root slices together to make the lotus root box.

Although there is not much difference in taste, the difference in texture is large.

But eggplant is different from lotus root, although it is much softer, but the toughness is also much stronger, when cutting butterfly knives, you often don't have to worry too much.

When novices practice, if they are afraid of cutting, put a chopstick on each side of the eggplant, and cut the chopsticks diagonally at the same time, cut to the chopsticks just deep enough and not break.

But this is unnecessary for Zhao Youqian.

Don't look at the number of eggplants, he cut them faster, almost in the blink of an eye, a piece of eggplant was cut into eggplant slices, and if you look closely, there is a thin gap in the middle of the eggplant slices of about three centimeters, which goes deep into the inside, showing the appearance of a pocket.

This is where the minced meat is stuffed in the back.

Making eggplant boxes is a relatively simple and fast dish, and Zhao Youqian watched a lot of diners, so he first made a dish for them to eat for a while, or used it to accompany wine.

After the eggplant and meat filling are done, Zhao Youqian, who stuffs the meat filling, doesn't have to get started by himself, and naturally Zhang Xiaofan will do it for him.

Because stuffing meat is different from the previous work, stuffing more stuffed and less stuffing doesn't actually affect the flavor of the eggplant box.

Although some people say that the minced meat should be just right, but everyone has different requirements for the minced meat, how do you find this average?

It's just a matter of everyone's hobbies, and as long as you can keep the eggplant from being stuffed, it's actually a good amount of mincing.

Therefore, Zhao Youqian can rest assured that he will hand over this step to Zhang Xiaofan.

He began to deal with another key point of the eggplant box!

Batter.

You must know that Zhao Youqian has also made fried things a few times in Zhutian Restaurant, but there are some subtle differences every time, the difference is the choice of batter powder.

This time, Zhao Youqian used starch that does not appear in northern cuisine, not ordinary corn starch or potato starch, but sweet potato starch.

The advantage of sweet potato starch is that as long as it is mixed with a little bit of low-gluten flour, it can be crispy but not soft, even when it is cold.

What's more, the batter is crispy but light.

For deep-fried dishes, this can reduce a lot of the greasy feeling.

Seven red potato flour, three points of low-gluten flour, no need to put eggs, just a little bit of ice water slowly stirred, stir until there are no particles, and then sieve into a liquid state, but as soon as the chopsticks reach into the batter and lift it, you can see a thin white line falling.

Such a batter is the right benefit.

It can be attached to the fried object, and it will not accumulate too much on the fried object, which is the best degree of fried things.

When the batter is done, you should also put a little salt and black pepper into it, otherwise the outer layer of batter will have no taste, and the eggplant itself will not taste, only the meat filling will have a taste, and the fried greasy feeling will be particularly prominent.

Everything was done, and Zhao Youqian turned his head to look at Zhang Xiaofan, who was dealing with the stuffed meat, to see that it was not so easy for him to end.

He simply heated up the oil pan first, then turned his head and began to cut the shallots and ginger slices on another cutting board, but this time he didn't use it directly, but added some water and cooking wine, and then pinched and grabbed it a few times with his hands, squeezing out the green onion and ginger juice to use.

Although it is good to add green onion and ginger directly, it will still affect the meat taste, and it will be much better if you put in green onion and ginger juice.

In addition, Zhao Youqian also cut some water chestnut dust and added it with fresh mushroom powder.

Stir the meat filling constantly, and wait until the meat filling has completely eaten the green onion and ginger juice and the cooking wine inside, and then add the minced water chestnuts and shiitake mushrooms.

That's when seasoning is added.

White pepper, salt, light soy sauce and finally some starch to help shape the meat filling.

In this way, the minced meatballs are made.

After Zhao Youqian finished doing this, he found that Zhang Xiaofan was still a little worse, so he simply started to prepare to cook the meatballs first.

Directly on the large iron pot, no stock, directly water, then turn on the heat, turn to the minimum, then take a teaspoon, slightly stick a little water, grab the meat filling with the left hand, the index finger and thumb close to leave a circular gap, and the next few fingers squeeze the meat filling upward.

Soon a meatball was formed, and then a small teaspoon was swiped into the water in the iron pot.

Because of the low heat used at this time, even if it is put into an iron pot, the meatballs will not be boiled and scattered because of the boiling water, but because it is always the lowest heat, wait until the whole iron pot is full of meatballs.

There is also not much difference in the ripeness of the first meatball and the last meatball.

And using this slow low heat to heat the meatballs until they are cooked can also retain the maximum flavor of the meat and the juice.

Even the broth can be boiled in one go, just boil the upper layer of the iron pot over low heat, and clean up some floating impurities.

When the meatballs are cooked, and cleaning up the impurities on the boiling water surface will naturally not be Zhao Youqian's job.

After Zhang Xiaofan stuffed all the eggplants with meat, Zhao Youqian had already made all the meat fillings into meat balls and put them in the iron pot, at this time, the smallest flame was just to make the water in the iron pot slightly puff up a little heat, and even the water in it was just a faint layer of white.

"Keep watching on low heat, wait until it boils, clean up the foam on the upper layer, and when the meatballs have changed color and the foam no longer comes out, just pour out the meatballs and soup."

Zhao Youqian softly instructed Zhang Xiaofan about the next work, although these are just chores, but once he participates, for Zhang Xiaofan, some of the processes of these dishes can be regarded as keeping in mind.

It is also good for his cooking learning, otherwise Zhao Youqian would not have sent him so casually.

"To make this kind of meatball soup, use the broth to actually fall into the lower layer, directly use the original soup of the meatballs, the soup is clear and delicious, and remember, if it is boiled meatballs, it must be cooked slowly, directly with a fierce fire, no matter how good the meat filling you make, it will be boiled at once!"

After briefly explaining to Zhang Xiaofan how to make some meatballs, Zhao Youqian focused on the oil pot.

Don't look at him making meatballs, and put them all in an iron pot to boil, but for that pot of oil, it is not certain whether it can reach enough oil temperature...