1. Wash leek and eggplant
2. Fried eggs and cool
3. Eggplant cut into even blades
4. Chopped leeks
5. Mix the vegetables and eggs with oil and salt, and put them in the eggplant slices
6. Starch and flour are mixed with water at a ratio of 1:1 to make a paste, and the stuffed eggplant box is rolled in the paste
7. In an electric frying pan, add a proper amount of oil and fry until both sides of the eggplant box turn yellow. Serve
Tips:Add an egg into the batter, and the batter outside the box will be thick and not die hard.
