Fried Eggplant Box
by Elemental Eater
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Add salt, chopped green onion, chopped ginger, cooking wine, soy sauce, and sesame oil to the pork filling, and prepare a small bowl of water. Slowly add water while stirring until the meat filling is elastic and dry and wet. No more water is needed. Stir vigorously until the meat filling is firm. Cover with plastic wrap and let it stand for a while.
2. Wash 2 purple eggplants.
3. Cut the eggplants with blades, in groups of two, do not cut in the middle. Be careful not to cut too thick.
4. Use chopsticks to put an appropriate amount of meat into the egg box, pinch the egg box with your index finger and thumb to distribute the meat evenly in the egg box, and then use the chopsticks to clean up the excess meat.
5. Knock 2 raw eggs in a bowl, and pour in an appropriate amount of flour (the flour should be added slowly, stirring while adding) until the consistency reaches the level of Anmushi yogurt. Stir until there are no flour particles.
6. Turn on medium heat, pour an appropriate amount of oil into the pan, and when the oil is five or six minutes hot, dip the eggplant box in the batter evenly, put it in the pan and fry it.
7. Once it is fried and hardened, turn it over to low heat and continue to fry.
8. The eggplant box is fried until golden brown on both sides before it is out of the pan. Put the eggplant box in a colander to control the oil after being out of the pot. Reload it.
9. Plate.
10. If there are a lot of egg boxes to be fried, and one pan cannot be fried, the oil must be changed when the next pan is fried. The oil in the picture is the oil that has been fried once. Not only does it smell bad, but it also looks unhealthy when it's dark.
Tips:1. This is a very homely dish, all seasonings can be added according to personal taste, no special requirements.
2. Don't fill too much meat filling.
