Ingredients:
2 eggplants
1 teaspoon salt
8 shiso leaves
4 slices of half bacon
2 slices of cheese
Potato starch
6 tablespoons salad oil
How to make:
① Remove the stems of the eggplants and slice them lengthwise. Sprinkle with salt and leave for 10 minutes, then wipe off any excess water.
② Place one piece of ① on top, then place the shiso leaves, the half bacon cut in half, and the sliced cheese cut into 4 pieces. Roll from front to back, coat evenly with potato starch, and secure with a toothpick. Make 7 more pieces in the same way. (If the eggplant is not long enough, wrap another piece around it.)
③ Add salad oil to a frying pan and heat over medium heat, then line up ② and fry. Deep fry until golden brown on all sides, remove the toothpick, and it's done!
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