Fried Eggplant Box
1.
The eggplant slices should not be cut too thick, too thick to taste, and of course not too thin. The eggplant box after being fried will become soft, not shaped, and easier to spread. The thickness is about 3mm. , Try to be even,
2.
Remove the bad leaves of the leeks, and then wash them with water. When washing the leeks, be sure to wash the heads of the leeks up and down in the water repeatedly, so that you may try to clean the sand on the heads of the leeks. First cut a section on the head and throw it away. This will ensure that the leeks are completely free of sand when eating. It is more hygienic and more delicious. Clean the leeks. Do not cut them immediately. Keep them in a ventilated place to keep the surface moisture. Dry thoroughly, and then cut the leeks into small pieces. The purpose of this is to prevent the leeks from producing a lot of water when mixing the stuffing. Otherwise, the water will affect the umami taste of the leeks and it is not easy to operate. Put the oil first, mix it with the oil to lock the umami taste of the leek itself, and then add salt to adjust the filling.
3.
Put the mixed leek filling in the middle of the cut eggplant pod. Don't put too much, too much will not catch it, it will be easy to show when it is fried, and it will be everywhere in the pan When it comes out, there will be leeks on the surface, which is not beautiful. After finishing it, put it on a plate, next to each other.
4.
Now let's mix the batter. The batter is mixed with both all-purpose flour and starch. If only all-purpose flour is used, the shell of the egg box after being fried will not be crispy and soft. If it is only wrapped in starch, it will be fried The shell of the egg box that comes out is too brittle, even a little hard, not suitable for people with bad teeth. The batter is not made of water, but the noodles are eggs. The first is easier to shape, the second is to increase the beautiful color, and the third is OK. Increase the fragrant flavor. The adjusted batter is smooth and fluid. You can try it with an eggplant box. It can be wrapped. If the batter is too thick, a thick layer of surface will form on the surface of the eggplant box. It’s not tasty, the batter is too thin and can’t hang on, it won’t work.
5.
Put the right amount of cooking oil in the pan. The oil must be hot to fry the eggplant box. The oil temperature is generally about 70% hot, and the oil temperature is about 20 cm above the oil surface. The place, I obviously feel that it’s hot, it’s almost done, the oil can’t fry things if it’s not hot, the oil is too high to put it in the eggplant box, it’s easy to explode.
6.
When the eggplant box floats up, use long chopsticks to turn it over and continue frying. When both sides are beautifully golden, you can use a colander to remove it and place it on the strainer to control the oil, and you can taste it.
Tips:
1. The eggplant should be cut diagonally, so that the eggplant slices will be larger, which can contain more leek fillings, which is more flavorful and more delicious.
2. Pay attention to the cleaning and handling of leeks. If you do this, you can completely remove the soil of the leeks. It will not grind your teeth when you eat it. It is more hygienic and delicious.
3. Don't make a mistake about the steps of mixing the leeks. Use oil to lock the umami taste of the leeks, and then add salt to season and increase the freshness, otherwise the umami taste of the leeks will be lost.
4. The batter is mixed with flour and starch. The shell of the fried eggplant box will not be too hard or soft. It is crispy and delicious, and everyone likes it.
5. The oil temperature of the fried egg box should be 70% hot, so that the fried time will not be too long, and the color of the egg box will be more beautiful.
