Braised eggplant box

Overview

The most important thing for family reunion during the Spring Festival is the New Year’s Eve dinner. There must be dumplings in the New Year’s Eve dinner, so what do you do with the leftover stuffing from making dumplings? Although the amount of leftover dumpling filling is usually very small, a housewife who knows how to live her life must not be willing to throw it away and freeze it, right? Afraid of being stale; will you continue to use it to make dumplings? I have to make another meeting, which is troublesome. If you also have such troubles, just make it into a beautiful and delicious braised eggplant box. Deep-frying makes the eggplant more fragrant, soft and palatable, and the meat filling inside is tender and juicy. The more you chew on it, the more delicious it becomes. The outer braised sauce is golden red in color and has a smooth texture. When this plate is brought to the table, who can tell that it is made from leftover dumpling filling? If you like to eat crispy skin, you can fry it and eat it directly; if you are going to make it as a dish for the New Year's Eve dinner, you can fry the eggplant box in advance and set it aside. Five minutes before serving, do the final braised and thickened step. It is very convenient and fast. Doing this for the New Year's Eve dinner will save you the hassle. Let’s take a look at how to do it next.

Tags

• hot dishes
• home cooking
• braised soy sauce
• dumpling filling
• egg
• eggplant
• starch
• white sugar
• salt
• vegetable oil
• water

Ingredients

Steps

1. 1 Prepare various ingredients first. Use the thicker eggplants in the picture, just cut them vertically into large pieces. If you only have very thin and long eggplants, you can cut them diagonally with the blade, and you can also fill them with a lot of stuffing. After all, eggplant boxes with larger fillings taste better.

   

2. 2 Cut the eggplant into "cutting blades". Cutting the eggplant with a cutting blade only cuts through without cutting off, so that every two pieces are connected together and the stuffing in the middle is not easy to spread.

   

3. 3 Add a little salt and soy sauce to the dumpling filling and mix well. The stuffing for eggplant boxes is saltier than the stuffing for dumplings. The eggplant fillings are thicker than the dumpling skins. If they are too bland, they will be tasteless. I used pure pork filling, but you can also use cabbage pork filling, leek meat filling and other fillings that are easier to cook.

   

4. 4 Stuff the stuffing into the eggplant clips. Use chopsticks to flatten the surface of the meat filling, leaving a little space around the edges so that the meat filling will not be squeezed out when the eggplant is closed.

   

5. 5 Stuff all the eggplant boxes like this.

   

6. 6 Crack two eggs and mix well, quickly roll the eggplant box in the egg liquid and dip it evenly into the egg liquid.

   

7. 7 Then roll the eggplant box in dry cornstarch so that all sides are evenly covered with starch and shake off the excess.

   

8. 8 Heat vegetable oil in a small pot until it is 50% hot. Put the eggplant boxes into the oil and fry for about 2 minutes, turning over halfway through.

   

9. 9 Fry until the surface of the eggplant box is golden brown and crispy, remove and set aside.

   

10. 10 Add a small bowl of water, half a spoonful of salt, 1 spoonful of braised soy sauce, and 1 spoonful of sugar to the remaining starch dipped in the egg liquid, and mix well to form a "bowl juice." The bowl sauce here is seasoned water starch, used to thicken the soup. It not only looks good in color, but also makes it easier to taste. I put the eggplant box into the pot in two times, so I also poured in the bowl of juice in two times, half the amount each time. Place the eggplant cartons in a flat-bottomed non-stick pan, pour in the bowl of juice, and quickly reduce the juice over high heat.

    

11. 11 Let the soup thicken for about 10 seconds. Slide the cooked eggplant box into the plate and eat it while it's hot.