142. 【酥炸茄盒】掌握面糊的调制方法，在家也能做出外酥里嫩，肉香多汁 Fried Eggplant Pockets

酥炸茄盒一直是家人比较喜欢的油炸食物之一，外脆里嫩，肉馅饱满多汁，吃了就会停不下来。
要做出好吃的茄盒，面糊的调制就是关键。怎样的粉的配比能够做出来的外皮能够比较酥脆，今天就来和大家分享。

材料：
两个茄瓜，两杯植物油（油炸）
肉馅：
300克绞肉，1小匙盐，1小匙糖，1/2小匙胡椒粉，2小匙酱油，一个鸡蛋，适量葱姜碎，2大匙玉米淀粉水
面糊：
100克中筋面粉，2大匙（20克）土豆淀粉，2大匙（15克）糯米粉，180克水，15克植物油，2克盐，适量黑芝麻。

The fried eggplant box has always been one of the family's favorite fried foods. It is crispy on the outside and tender on the inside, and the meat filling is plump and juicy. You can't stop eating it.
To make a delicious eggplant box, the modulation of the batter is the key. What kind of powder ratio can make the skin more crispy, I will share with you today.

Material:
2 eggplants, 2 cups vegetable oil (for frying)
Meat filling:
300g ground meat, 1 tsp salt, 1 tsp sugar, 1/2 tsp pepper, 2 tsp soy sauce, 1 egg, some chopped green onion and ginger, 2 tbsp cornstarch water

Batter:
100 grams of all-purpose flour, 2 tablespoons (20 grams) of potato starch, 2 tablespoons (15 grams) of glutinous rice flour, 180 grams of water, 15 grams of vegetable oil, 2 grams of salt, and some black sesame seeds.
#EGGPLANT#茄子