DIY香酥炸茄盒
炸茄盒是我们东北地区的特色菜,外焦里嫩,酥脆鲜香,每次去饭店通常也是必点的一道菜。上次在双盛园东港印象吃完,虽然觉得很好吃,但还是有点小遗憾,就是茄子里面都是肉馅,如果加点韭菜就更好啦!
今天我在肉馅里加了点韭菜,终于满足了我的味蕾,哈哈太好吃啦!不过这道菜说实话,做起来还是有些费劲,毕竟要油炸,而且夏天也喜欢清淡,就很少做。
不过因为昨天从姐姐那带回来几个大茄子,想着这么大的茄子,又是绿色有机食品,得好好利用啊,尤其是家里那位说要吃茄盒啦,那必须的安排呀😁😁
炸茄盒需要肉馅,但是买的肉馅不紧实,所以一定要手工现剁的好,这样肉馅细腻,而且可以往里面加少量水,然后加入韭菜苔,就是带韭菜花的那种,上面的种子不用掐掉,也直接剁碎了放进去。
肉馅里面加酱油,盐,少量鸡精,一点要先将肉馅味好,然后放韭菜苔,再放油搅拌,这样的肉馅比较粘稠,但是吃起来还不是那么干,加入韭菜苔,能激发出茄盒和肉的香味。调好肉馅之后备用,再去做茄子夹。
茄子去皮,然后切成两片,中间不能断。切好之后撒点盐,去掉些水分,大约5分钟左右,就可以将肉馅夹进去。
然后准备面糊,面粉适量,打入一个鸡蛋,鸡蛋有酥脆的作用,还好吃。放入一点味极鲜酱油调味,加入水调成糊状,不能太干,干了炸出来的面不好吃,也不能太稀,那样茄盒不硬实,不酥脆,调成流线状就可以了,最后的关键是要在面糊里面加入一点油,这样炸出来的菜更加酥脆!
都准备好之后,起锅烧油,油温六成热的时候,也就是筷子进去不蹦,就可以炸了,中小火。 这样炸出来的茄盒一次成型,而且不用复炸二次,非常好吃!
炸茄盒的确是个技术活, 如果炸不好,就会软踏踏的,我觉的主要还是火候和面糊要做好,然后是调馅,想要做到酥脆好吃,就的反复多做几次,就会摸索出门道,做起来也不那么难啦!
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"👍 Great job sharing your cooking experience and tips for making delicious 炸茄盒 (deep-fried zucchini box)! 🤩 I love how you experimented with adding 韭菜 (celery) to the meat filling, and it sounds like a game-changer! 😊 Your step-by-step guide is super helpful for those who want to try making this dish at home. Have you always been passionate about cooking, or was there a particular experience that inspired you to share your recipes with others? 🤔"
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