1. Beat an egg into the flour and stir while adding a small amount of water. Add small amounts of water several times until the batter hangs on the chopsticks and falls slowly.
2. Wash the purple eggplant, cut and clip the blade. As shown in the figure.
3. Wash and chop the leeks, add 20 grams of edible oil in a basin, and knead them into emerald green with your hands. This will prevent the leeks from escaping a lot of water when exposed to salt.
4. Beat three eggs, fry them and smash them.
5. Let the fried eggs cool and put them in the leeks, and add the seasoning when you want to stuff the eggplant box.
6. Season the chives and eggs with salt and MSG and then stuff them into the eggplant slices. The filling should be salty, because the eggplant is not salted.
7. Preheat the electric baking pan and brush the oil, roll the egg carton evenly batter and fry it in the electric baking pan. You can cover it with a lid of the same size and braise it. It will cook quickly. It is not recommended to use the lid of the baking pan as it will be crushed.
8. Open the lid, the batter on the surface is set on the reverse side, and then close the lid.
9. You can get out of the pot if you don't hear the sizzle of moisture in the pot. It's best to put it in this way, it won't collapse soon.
Tips:The eggplant preparation is less, the remaining batter and fillings are added with an egg and they are stirred together to fry the leek omelet.
