Fried eggplant box
Overview
The key to fried eggplant boxes is the heat, and the meat filling must not fall apart. You must cut the eggplant slices slowly, otherwise they will break
Tags
Ingredients
Steps
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One eggplant
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Appropriate amount of meat filling
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One egg
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Add onions, salt, chicken essence, and a little starch to the meat filling, mix well
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Add flour to eggs, add a little salt, chicken powder, and less water. Try adding
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Make it into a paste and set aside
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Remove the head from the eggplant. The first cut must be made diagonally. Cut into slices, but not through or cut off. The part must be connected
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Cut raw pi in sequence, put on a plate, and set aside
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Put the meat stuffing into the sliced eggplant, add it little by little, not too much, not too little, pinch the meat stuffing after putting it in, so that the meat stuffing evenly covers every corner of the eggplant slices. . .
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The prepared raw pi is ready for use
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Add oil to the wok. Make sure the eggplant box is placed in the pan. When frying, be sure not to overtake the eggplant box
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Coat the front and back sides of the eggplant box with batter. . . You can try frying one first to see how the batter turns out. If the batter is thin, you can add a little more noodles. . . Heat the oil over high heat, fry over low heat, and put in about three at a time. After putting them in, slide one side down quickly, otherwise the fried image will not look good
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The finished product,, you can enjoy the fruits of your labor. . .
