The Typhoon Shelter cuisine is an important branch of Cantonese cuisine. Its origin is dozens of Typhoon Shelters all over the island of Hong Kong and the coast of Kowloon. These typhoon shelters were originally temporary shelters for fishermen built by successive governments in Hong Kong, but many fishermen were forced to live on boats for a long time. In order to make a living, they cooked some flavor dishes for tourists to enjoy. These boats providing catering services are the birthplace of the typhoon shelter cuisine. Today I will share with you deep-fried eggplant strips coated with spicy breadcrumbs. Eggplant has a high nutritional value, containing a variety of vitamins, fat, protein, sugar, minerals, etc. It is a good and cheap vegetable. In particular, eggplant is rich in vitamin P. The content of 100 grams of purple eggplant is as high as 720 mg. It is not only outstanding in vegetables, but also unmatched in general fruits. Vitamin P can enhance the adhesion between human cells, improve the brittleness of microvessels, and prevent small blood vessels from bleeding. Moreover, the eggplant made by this method is crispy outside and glutinous inside, which is more delicious than meat.
Ingredients of Eggplant in the typhoon shelter
400g long eggplant
1 red pepper (spicy)
Half green pepper
7-10 cloves of garlic
The proper amount of bread bran
The right amount of fried powder
The right amount of thirteen-spices
The proper amount of chicken essence
An appropriate amount of white sugar
The proper amount of edible oil
The cooking method of Eggplant in the typhoon shelter
Prepare the ingredients.
Green and red peppers (spicy or not spicy can be selected according to personal taste) are washed, gluten removed, seeded and chopped for standby.
Peel and remove the stalks of garlic, and cut garlic.
Wash, peel, and cut the eggplant into finger-thick strips.
Sprinkle an appropriate amount of thirteen spice powder (or pepper and salt powder) and an appropriate amount of salt on the eggplant strips.
Grab and mix evenly and let stand for 10-15 minutes.
At this time, there will be some water on the surface of the eggplant strips. Add an appropriate amount of fried powder and stir it evenly so that the surface of the eggplant strips is covered with a thin layer of fried powder.
Heat the oil in the pot until it is 5-6% hot, put the eggplant strips into the pot one by one, and turn it over to make the strips evenly fried.
Fry until the surface is golden and firm, then drain the oil and remove it.
Re-fry it for a long time, then drain the oil and take it out for standby, or use oil absorbent paper to suck the oil.
Pour out the oil, leave a proper amount of bottom oil in the pot, and add the garlic.
Add some bread crumbs. Stir evenly until the bread crumbs become crisp (the bread crumbs I use contain pepper and salt, and have a salty taste, so there is no more salt, just add some chicken essence to taste; if the friends who use the original bread crumbs add salt to taste according to their personal taste).
Add the eggplant strips and stir-fry, add the green and red peppers, and stir-fry over high heat.
Add a little sugar and chicken essence to taste before serving and toss well to coat.
A delicious dish with a crispy outside and glutinous inside will be served.