Fried eggplant box

Add chopped green onion, a small spoon of salt, a small spoon of chicken essence, half a small spoon of thirteen spices, half a small spoon of ginger powder, one egg white, one spoon of sesame oil, one spoon of cooking wine and one spoon of soy sauce to the meat filling and stir well.

My eggplant was larger, so I used half of it, and cut it into thin slices at intervals. It must be thin, otherwise the outside will be fried and the meat inside will not be cooked yet.

Use chopsticks to stuff the meat stuffing into the eggplant clips

Beat an egg into the flour, add water in batches and stir to form a batter, then add an appropriate amount of salt and five-spice powder and stir evenly.

Put the eggplant box into the batter and roll it around until it can catch the batter. If it is too thin to hang, add more flour and mix well. If it is too dry, add some water.

Pour more oil into the pot and heat it up. When the chopsticks start to bubble around it, you can put it into the eggplant box.

Wrap the eggplant boxes one by one in batter and put them into the oil pan. Keep heating over medium heat, turning them over occasionally.

Fry until both sides are golden brown and take out.

Finished product presentation

Finished product pictures

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