1. Add chopped green onion, minced ginger, light soy sauce, sesame oil and salt to the lean meat filling. Stir in one direction evenly.
2. Eggplant slices, cut into eggplant clips, the first knife does not cut, the second knife cuts off,
3. Add the prepared meat filling to the eggplant tongs,
4. Compact, remove the excess meat on the side,
5. Set aside the eggplant tongs with meat filling,
6. 1 egg, 2 tablespoons of flour, 5 tablespoons of water, make a bowl of batter, add a little light soy sauce to taste,
7. Put a little flour on a plate, dip both sides of the eggplant clip with flour,
8. Wrap it with batter,
9. Add oil to the pot, heat it to 60% heat, clip the eggplant into the pot, and fry it until golden brown on both sides, and control the oil out of the pot.
10. The fried egg box is golden in appearance, crispy and delicious,
11. The freshly baked flatbread is so delicious!
Tips:1. When cutting the eggplant clip, cut it as thinly as possible;
2. Long eggplants can also be used, which are cut into round slices, which are beautifully placed on the plate;
3. When frying in the pot, control the oil temperature and time, and don't fry it.
