Small and delicious eggplant box
Overview
When it comes to eggplant boxes, the first thing that comes to mind is that they are too oily. It is too greasy and unhealthy for us who pay attention to health today. It also tastes hard. What should we do? Let’s try the fried eggplant box. Not only is it less oily, but it’s also soft and tastes great.
Tags
Ingredients
Steps
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Pick the leeks, wash them, and cut them into small pieces,
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Crack the eggs in a bowl, add a little salt, stir evenly, put a little more oil in the pot, when the oil is hot, pour in the eggs, fry until cooked, cut into small pieces with a spatula, and let cool
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Remove the stems from the eggplant, wash it, and slice it diagonally. Note that every two pieces should be connected together, that is, do not cut off with the first knife, but cut with the second knife,
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Add eggs to leeks, add appropriate amount of oil and salt, mix well,
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Take a sliced eggplant, open it from the middle, and add an appropriate amount of leek and egg filling,
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Sandwich all the eggplants in between,
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Add water to the flour and mix well to form a flour paste. Just scoop it up with a spoon and pour it down into a thread. If it is too thin, it will not hang, and if it is too thick, the flour layer will be too thick.
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Brush the pan with an appropriate amount of oil,
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Pick up an eggplant box with chopsticks and roll it in the flour batter,
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After the oil is hot, put it in the eggplant box, wait for about 2 minutes until it turns golden brown, turn it over, and it is ready to serve when both sides are golden brown.
