Braised Eggplant Box

Name: Braised Eggplant Box
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs eggplant; 1/2 bowl Leftover dumpling stuffing; 2 pcs egg; 100g corn starch; 1 small bowl water; Some Vegetable oil; 1/2 a spoon salt; 1 tablespoon Braised Soy Sauce; 1 tablespoon Sugar

by Looking for Peach Blossom Island

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The most important occasion for family reunion during the Spring Festival is the New Year’s Eve dinner. There must be dumplings in the New Year’s Eve dinner, so how do you usually deal with the stuffing leftover from making dumplings?

Although the amount of leftover dumplings is generally small, housewives who can live their lives must be reluctant to throw them away and freeze them, right? I'm afraid it won't be fresh; continue to make dumplings? Have to make noodles again, trouble. If you have such troubles, just make it into a beautiful and delicious "braised eggplant box".

Deep-frying makes the eggplant more fragrant, soft and palatable, and the meat wrapped inside is tender and juicy, and the more you chew it in your mouth, the more fragrant you bite. The outer layer of braised sauce is golden red and bright in color and has a smooth taste. This plate is served, who can tell that it is made of leftover dumpling filling?

If you like to eat crispy skin, you can fry it and eat it directly; if it is to be made into a dish in the New Year’s Eve dinner, you can deep-fry the eggplant box in advance and set aside. The final "braised thickening" will be done five minutes before serving. The steps are very convenient and fast, so you don’t have to mess around with your hands when you do this for the New Year’s Eve. Let's take a look at how to do it next.

Ingredients

2 pcs Eggplant
1/2 bowl Leftover Dumpling Stuffing
2 pcs Egg
100g Corn Starch
1 small bowl Water
Some Vegetable Oil
1/2 a spoon Salt
1 tablespoon Braised Soy Sauce
1 tablespoon Sugar

Braised Eggplant Box

1. Prepare all kinds of ingredients first.

2. Cut the eggplant into "with blades". Even the blade is to cut through with one knife, without cutting, so that every two pieces are connected together, and the stuffing in the middle is not easy to disperse. For eggplant, use the thicker one in my picture, just cut it into large slices vertically. If there are only very thin and long eggplants, you can cut them diagonally with the blade, and you can also put a lot of stuffing. After all, the big eggplant box is more delicious.

3. Add a little salt and soy sauce to the dumpling filling. The filling for the eggplant box is a bit saltier than the filling for the dumpling. The eggplant folder is thicker than the dumpling skin. If it is too light, it will lose its flavor.

4. Stuff it into the eggplant folder. Use chopsticks to flatten the surface of the minced meat, leaving a little space on the edge so that the minced meat will not be squeezed out when the eggplant is clamped. I use pure meat fillings, but you can also use cabbage pork fillings, leek meat fillings and other fillings that are easier to ripen.

5. Tuck all the eggplant boxes like this.

6. Break the two eggs and stir evenly, quickly roll the eggplant box in the egg liquid, and evenly dip it into the egg liquid.

7. Then put the eggplant box in the dried cornstarch and roll it so that all sides are evenly covered with starch and shake off the excess.

8. Heat the vegetable oil in a small pot until it is 50% hot. Put the eggplant box in the oil and fry for about 2 minutes, turning it over halfway.

9. Fry until the surface of the eggplant box is golden and crisp, remove and set aside. Add a small bowl of water, half a tablespoon of salt, 1 tablespoon of braised soy sauce, and 1 tablespoon of sugar to the remaining starch that was just wrapped in egg liquid. Stir it evenly into a "bowl of juice".

10. Place the eggplant box in a flat-bottomed non-stick pan, pour it into a bowl of juice, and quickly collect the juice over high heat. The bowl juice here is also seasoned water starch, used to thicken, not only the color is good, but also easier to taste. I put the eggplant box in the pot twice, so the bowl of juice is also poured in twice, half of the amount each time.

11. After the soup is thick, about 10 seconds, slide the burnt eggplant box into the plate, and you can eat it while it is hot.

Tips:
1. Regarding the judgment of oil temperature: If the temperature is controlled by an induction cooker, it is about 120 degrees. You can also use wooden chopstick heads to insert into the oil. When fine bubbles appear around the chopstick heads, the temperature is enough.
2. Starch is used twice in this dish, once when it is wrapped and fried, it can make the skin thinner and crisper, and the color is even, and the second time is for thickening, it can make the color and luster of the dish bright and delicious.