Zucchini stuffed meat clip-You Are Foodie

By Ethel
64

Zucchini stuffed meat clip

The transformation of the eggplant box. The egg yolk is mixed with meat filling, the egg white is wrapped in the skin and fried. The skin is crisp, the zucchini is soft and waxy, and the meat filling and soup are delicious. It has a triple taste.

Main Ingredients

Pork tenderloin 50 g
Squash 1

Auxiliary Ingredients

vegetable oil appropriate amount
starch appropriate amount
egg 1
water few
chopped green onion 1 tabletsp
Thirteen spices Half a tsp
Light soy sauce few
salt A moderate amount of

1. judgment method of 50% oil heat: clean and waterless chopsticks are inserted into the oil, and there are many fine bubbles on the surface of the chopstick head. If you use an induction cooker to control the temperature, it is about 150 degrees.2. the meat stuffing I use is beaten at one time, and then put into the refrigerator for freezing. When I use it, I take out a small bag for thawing and flavoring, which is more convenient.

Step 1 . Wash the zucchini, cut off both ends and connect the blade. That is, the middle of each little finger thick piece is cut horizontally without cutting, forming a clip shape

Step 2 . Cut the pork tenderloin into pieces, use the cooking machine or wall breaker to choose the mixing procedure, beat it into minced pork, add a little salt, raw soy sauce, thirteen spices, scallions, water and egg yolk, and mix well

Step 3 . Fill the prepared meat stuffing into the folder and stuff it tightly

Step 4 . Dip the zucchini in the egg white, then roll it in the starch to shake off the excess starch

Step 5 . Heat the oil until it is five times ripe, and then fry it until cooked

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