Chinese Food

Typhoon-shelter Style Eggplants

Typhoon-shelter Style Eggplants-You can also make Hong Kong-style dishes in Cantonese restaurants at home.

Typhoon Shelter Cuisine is an important branch of Cantonese cuisine, and its origin is dozens of typhoon shelters scattered on the main island of Hong Kong and along the coast of Kowloon. These typhoon shelters were originally built for fishermen to avoid typhoons in previous times in Hong Kong.

Eggplants are rich in fiber and antioxidants.

A serving of eggplant can provide at least 5% of a person’s daily requirement of fiber, copper, manganese, B-6, and thiamine. It also contains other vitamins and minerals.

In addition, eggplants are a source of phenolic compounds that act as antioxidants.

Ingredients for Typhoon-shelter Style Eggplants

400g long eggplant 1 red pepper (spicy)
Half a green pepper 7-10 cloves of garlic
Right amount of bread crumbs Amount of salt
Fried powder Thirteen spice powders
Right amount of chicken essence Moderate amount of sugar
Appropriate amount of cooking oil


How to make Typhoon-shelter Style Eggplants


step 1

Prepare ingredients.


Step 2

Green and red peppers (spicy or non-spicy can be selected according to personal taste), wash, remove the tendons, remove the seeds, and chop for later use.


Step 3

Peel and stalk garlic, chop minced garlic and set aside.


Step 4

Wash the eggplant, peel and cut into long finger-thick strips.


Step 5

Sprinkle an appropriate amount of thirteen spice powder (or salt and pepper powder) and an appropriate amount of salt on the eggplant strips.


Step 6

Grab and mix evenly, let stand for 10-15 minutes.


Step 7

At this time, some water will precipitate on the surface of the eggplant strips. Add a suitable amount of frying powder and stir evenly so that the surface of the eggplant strips is covered with a thin layer of frying powder.


Step 8

Put the eggplant strips in the pan one by one and turn them to make the cut strips evenly fried.


Step 9

Fry until the surface is golden and firm, drain the oil and remove it.


Step 10

Re-fry again, not too long, then drain the oil and remove it for later use, or absorb the oil with absorbent paper.


Step 11

Pour out the oil, leave an appropriate amount of base oil in the pot, and add minced garlic.


Step 12

Stir fry until the minced garlic turns golden brown.


Step 13

Add the right amount of bread crumbs. Stir-fry evenly until the bread crumbs become crispy (the bread crumbs I use are salty and salty, so there is no more salt, just add a little chicken essence to taste; if you use the original bread crumbs, add salt according to your personal taste Seasoning).


Step 14

Add the re-fried eggplant strips and stir fry. Add chopped green and red peppers and stir fry over high heat.


Step 15

Add a little sugar and chicken bouillon before serving to taste, and stir-fry evenly.


Step 16

A delicious, delicious, crispy outside and waxy Bingtang eggplant is on the table!


Step 17

You can also make Hong Kong-style dishes in Cantonese restaurants at home.


Step 18

Learn it for your family!


Tips for Typhoon-shelter Style Eggplants

If you like garlic, you can add more garlic.

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