Little Oily and Delicious Eggplant Box
1.
Pick the leeks clean, wash, and cut into small pieces,
2.
Beat the eggs in a bowl, add a little salt, and beat them evenly. Put a little more oil in the pan. After the oil is hot, pour the eggs and fry them. Cut into small pieces with a spatula and let cool.
3.
Remove the stem of the eggplant, wash it, and slice it diagonally. Pay attention that every two pieces must be connected together, that is, the first knife does not cut off, the second knife cuts off.
4.
Add eggs to the leeks, add appropriate amount of oil and salt, and mix well,
5.
Take a sliced eggplant, open it from the middle, and add a proper amount of leek and egg filling,
6.
Put all the eggplants in the middle,
7.
Add water to the flour and mix well to form a roux. The state is to scoop it up with a spoon and pour it down into a thread. It’s too thin to hang, and if it’s too thick, the flour will be too thick.
8.
Brush the pan with an appropriate amount of oil,
9.
Use chopsticks to pick up an eggplant box and roll it in the roux,
10.
Put the oil in the eggplant box after the oil is hot, wait for about 2 minutes to turn golden brown, turn it over, and both sides will turn golden brown before serving.
Tips:
The thinness of the batter mainly affects the thickness of the noodles outside the egg box. If you like to eat thick noodles, the batter can be thicker.
