How to make the eggplant box, how to make the eggplant box

1. Eggplant, the method of cutting round or long eggplant is different.

The round eggplant is cut into round butterfly slices like making potatoes, that is, the two slices are not cut in the middle, and the long eggplant is best cut diagonally, so that the area of the eggplant slice is relatively large.

After slicing the eggplant, soak it in salt water for a few seconds and drain the brine, so that the eggplant slices not only have a salty taste, but also remove the "eggplant rust" caused by the eggplant being left in the air for a long time

Second, the filling, I personally prefer the filling of pure lean meat, the meat is cut into small pieces and chopped with a knife for a period of time, requiring not to be too sticky, and then add finely chopped green onions, a little salt, monosodium glutamate, soy sauce, five-spice seasoning, etc., which can be increased or decreased according to personal taste. After mixing evenly for a while, it can be added to the eggplant slices.

Eggplant slices are wrapped in an appropriate amount of meat puree, dipped in a little dry flour or dry starch, and then accounted for some batter, put them in an oil pan, and fry or fry them.

How do you make a fried eggplant box? Cut off the eggplant one by one, put the pork belly into the meat grinder and crush it, add minced green onion and ginger, salt and pepper, chicken essence, light soy sauce and egg starch, stir the seasoned sauce evenly and then stuff it into the eggplant, and then prepare the egg starch to wrap the eggplant and fry it in the oil pan.

Stir-fry the eggplant in a knife and fry the meat until fragrant with tomato sauce and boil the eggplant in water.

Wrap the eggplant knife in the meat filling and fry it in the pan and coat it with sauce.

For dinner, Bao Ma stewed a pot of thick pigeon yam soup and fried a crispy and delicious eggplant box, which the baby loves to eat.

Shrimp eggplant box for 2 years old + baby.

Home-style fried eggplant box method, one plate is not enough to eat.

Crispy and delicious, the whole family loves to eat.

In the eggplant box method, the eggplant is peeled and cut into slices that are broken and sliced。Fill the eggplant slices with minced meat. Pour an appropriate amount of oil into the pot or (in the electric baking pan).

When the oil temperature is 70% hot, wrap the eggplant box in batter and put it into the pan to fry or fry. Fry the eggplant box until golden brown on both sides, and the batter is crispy and ready to serve.

Tips for making eggplant boxes

First prepare two eggplants, first cut off the head of the eggplant, then cut the eggplant into thin slices, stick one side of the eggplant with flour, put the adjusted meat filling on top, press an eggplant slice on top, prepare a large bowl, add an appropriate amount of flour to the bowl, add an egg, stir well with chopsticks, add an appropriate amount of water, stir the batter evenly with chopsticks, and pour oil into the pot.

Put the eggplant clip in the batter, evenly wrap the batter, and then put it in the oil pan, and after the bottom surface is set, you can turn it over, and fry it until the eggplant box is slightly yellow.

There are several places to pay attention to when making this eggplant box, the first point, the eggplant should be cut slightly thinner, if the cut slice is too thick, the taste is not good, the second point, the eggplant slice can be glued to a layer of flour, the sticky flour is not easy to disperse, the third point, to wait for the oil temperature to be high before putting the eggplant box in, so that the eggplant box will not stick to the pan.

The material used in the eggplant box.

1 eggplant 100g pork loin.

1 small piece of mustard and 1 egg.

1 tablespoon light soy sauce 1 teaspoon cooking wine.

1 teaspoon sesame oil Appropriate amount of cooking oil.

Pepper to taste: 45 grams of cornstarch.

10 grams of tomato paste.

The practice of the eggplant box.

The most exquisite way to eat eggplant --- the practice of burnt and soft and glutinous flavor eggplant box**1

Step 1: Chop the mustard into small pieces and mince the pork into minced meat, put it in a bowl, pour in light soy sauce, cooking wine, pepper and sesame oil, stir well and marinate for 20 minutes.

The most exquisite way to eat eggplant --- the practice of burnt and soft and glutinous flavor eggplant box**2

Step 2: After the eggplant is removed and washed, cut it with a knife first, then cut it at 2mm intervals without breaking it, and then continue to cut it at intervals of 2mm to become a box-shaped piece.

The most delicate way to eat eggplant --- the practice of burnt and soft and glutinous flavor eggplant box**3

Step 3: Pour cornstarch into the bowl, knock in an egg, add an appropriate amount of water and stir evenly until it is pasty (ps: In fact, flour should be used, but there is flour at home, so cornstarch is used instead, it turns out that this is actually delicious).

The most exquisite way to eat eggplant --- the practice of burnt and soft and glutinous flavor eggplant box**4

Step 4: Stuff the prepared pork filling into the eggplant slices with chopsticks. (PS: Don't stuff it too full, so as not to leak out during the frying process).

The most exquisite way to eat eggplant --- the practice of burnt and soft and glutinous flavor eggplant box**5

Step 5: Pour oil into the pot, heat over high heat until the oil is 8 hot, put the eggplant box in the batter and wrap it evenly, put it in oil and fry it for about 1 and a half minutes, and remove it after it is golden brown on both sides.

The eggplant box is also called the eggplant clip, a popular family dish in Shandong. Eggplant is sliced and then fried in the middle with a seasoned meat filling. This home-cooked dish is fragrant and crispy when it is done, and it will be soft and collapsed if it is not done well.

1. Method 11: Cut the long eggplant into several round eggplant cakes one to two fingers thick, and cut it horizontally from the middle, but still let the upper and lower slices be connected, do not cut off.

2. Cut the pork into minced pieces and mix well with the chopped green onion and ginger, add salt, monosodium glutamate, etc., to make a filling.

3. Put the appropriate amount of filling into several eggplant cakes cut in half.

4. Then wrap the stuffed eggplant cake with a little flour, then wrap the egg wash in the beaten eggs, and fry them in a pan. When golden brown, it can be removed.

5. The finished eggplant box can be eaten immediately, or it can be stewed or steamed.

2. Method 21: Add chopped green onion, minced ginger, salt, 1 teaspoon starch and light soy sauce, a little Sichuan pepper powder and chicken essence, and a tablespoon of egg white, stir well and set aside. Pour the minced garlic into the light soy sauce to make the garlic paste. Take an appropriate amount of flour and 3 tablespoons of starch and add water to make a batter.

2. Wash the green eggplant and remove the tail, cut it into centimeter-thick hinge pieces, and sandwich the meat filling.

3. Put 500ml of oil in the wok, when it is 8 hot, seal the eggplant sticky batter and put it in the pot, turn to medium heat (so as not to turn the eggplant black) and fry for 5 minutes.

Tips: 1. Soak the cut eggplant in salted water to prevent the eggplant from turning black.

2. Adding protein and starch to the meat filling will make the meat filling tender and have a better taste.

3. Don't fry the eggplant in the box too big.

After buying the eggplant, wash it, slice it, and pay attention to cutting it diagonally when slicing, so that the eggplant slices can be made larger and the eggplant clip made more beautiful. The authentic method is to put the filling between the two slices of eggplant, and make the eggplant sandwich evenly thick. Some people are lazy, cut a thick slice of eggplant, cut a knife in the middle, and stuff it with filling, but when they eat, only one side has the filling.

After the eggplant is cut, it is very easy to oxidize, creating small black spots on the surface, which can be removed by gently rubbing it with salt water.

The other work can actually be done before cutting the eggplant. One is to mix the filling, the simplest is to use meat sauce, put some cornstarch, salt and cooking wine, mix well, cornstarch can not only make the meat tender, but also improve adhesion. If you are a vegetarian, you can mix it with a roaster and lotus root, which is more fragrant than minced meat.

The method is exquisite, and there are also sea cucumbers and shrimps.

There is also a process, which is to mix the batter, mix it with eggs and flour, put a little salt in the flour, but not too much, the thickness of the flour slurry is arbitrary, and it is always possible to be coated with eggplant.

Put the filling on a piece of eggplant, press it tightly with your hand to prevent it from falling, and then cover it with a piece of eggplant, press it tightly, wrap it in the slurry, fry it in oil, wait until the outside slurry does not flow, take it out, wait for all the eggplant clips to be fried again, and then put it in the oil together, and when the color becomes golden, you can put it in a pot and serve it.

Method 1. Assorted eggplant boxes (18 sheets) Cut the long eggplant into several round eggplant cakes one to two fingers thick and cut crosswise from the middle, but still let the upper and lower slices connect without cutting off. Cut the pork into a foam and mix it with the chopped green onion and ginger, add salt, monosodium glutamate, etc., to make a filling.

Put the appropriate amount of filling into several eggplant cakes cut in half, then coat the filled eggplant with a little flour, then wrap the beaten eggs in the egg mixture, and fry them in oil. When golden brown, it can be removed. The finished eggplant box can be eaten ready-to-eat, stewed or steamed.

Eggplant box fillings, like dumpling fillings, come in a variety of ways. You can mix it to your liking. Eggplant cakes with filling can also be hung directly in the flour batter with a suitable consistency.

In fact, sometimes some leftovers can also be sandwiched in eggplant boxes to turn waste into treasure. If you replace the eggplant with lotus root, it is called a lotus root box.

Practice 2. Ingredients: 2 green eggplants, 300g minced meat (pork legs), 5 cloves of garlic, minced green onions, appropriate amount, minced ginger, a little egg white, 1 tablespoon light soy sauce, 4 tablespoons eggplant box.

Sichuan pepper powder a pinch of salt 1 2 teaspoons starch 4 teaspoons authentic eggplant box (19 photos) eggplant box ingredients: 2 green eggplants Meat filling (with pork legs) 300 grams of garlic 5 cloves minced green onion Appropriate amount of minced ginger A little egg white 1 tablespoon light soy sauce 4 tablespoons Sichuan pepper powder A little salt 1 2 teaspoons starch 4 teaspoons Directions: 1

Ground meat with chopped green onion, minced ginger, salt, 1 teaspoon starch and light soy sauce, a little Sichuan pepper powder and chicken essence, a tablespoon of egg whites to evenly absorb the flavor with your hands, grab out the viscosity and set aside. Make garlic cloves and pour in light soy sauce to make garlic paste. Take an appropriate amount of flour and 3 tablespoons of starch and add water to make a batter.

2.The green eggplant is washed and the tail is removed, cut into centimeter hinges and sandwiched with minced meat. 3.

Put 500ml of oil in the wok, boil until 8 is hot, seal the eggplant with the sticky batter, put it in the pan, turn to medium heat (so that the eggplant does not turn black) and fry for 5 minutes. tips:1.

Soak the sliced eggplant in salted water to prevent the eggplant from turning black. 2.Adding egg whites and starch to the meat filling will make the meat filling more tender, otherwise it will be harder and affect the taste.

3.The fried eggplant box should not be too large.

Fried eggplant box is a home-cooked dish, fragrant and crispy, if it is not done well, it will be soft and collapsed, our family loves to eat eggplant box, and I have figured out a good way to fry eggplant box.

Ingredients: 500 grams of eggplant (250 grams practical), 200 grams of chicken.

Ingredients: 2 eggs, coriander, red and green cherries.

Seasoning: cooking wine, salt, monosodium glutamate, starch, flour, Sichuan pepper powder.

Production: 1Peel the eggplant, cut it into centimeter-thick slices with a special round knife, and dip it in flour for later use.

2.Chop the chicken into a fluffy shape, add cooking wine, ginger juice, salt, and monosodium glutamate to make a chicken filling. Add starch to the eggs to make egg paste, and add salt to the pepper powder to make pepper salt for later use.

3.Spread a layer of minced chicken on the floured eggplant slices and cover with a slice of eggplant. Makes 12 eggplant boxes.

4.Put oil in a frying spoon, burn until three or four are ripe, hang the eggplant box with egg batter and put it in the pan, fry it until golden brown and remove it. 5.

Place the fried eggplant box on a plate, and arrange the coriander and red and green cherries around.

The eggplant box fried in this way is crispy and delicious, and it is best to dip the flowers and talk about the pepper and salt when eating.

Fried eggplant box Ingredients:

400 grams of eggplant, 25 grams of onions, 50 grams of mushrooms, 13 grams of coriander, 3 eggs, 25 grams of flour, 75 grams of bread crumbs, 125 grams of vegetable oil, refined salt, pepper noodles and appropriate amounts.

Preparation: 1Wash and peel the eggplant, open everything in two, then lay half flat, the convex part is up, cut it with a knife, but not cut it, and cut it with another knife to cut the eggplant slices in the middle and set aside.

2.Peel and chop the onions and finely chop the mushrooms. Wash the coriander, chop the minced and 2 eggs, beat them, use a frying plate, heat them and put in vegetable oil, when the oil is hot, add minced green onions, eggs and mushrooms, sprinkle with refined salt, fry the pepper noodles into a filling, let it cool and set aside.

3.Break the cut eggplant, wipe the mushroom and egg with a knife, sprinkle some salt, pepper flour, dip it in flour, dip it in another beaten egg, take it out and put it on the bread crumbs, press it with both hands, and wrap the eggplant in the bread crumbs.

4.Place the fryer on the fire, heat it and put in vegetable oil, wait until the oil smokes, put in the eggplant, fry until golden brown and take it out, if it is not cooked, you can put it in the oven and bake for a while, you can eat.

Features: Burnt on the outside and tender on the inside, fresh and delicious.

Ingredients: 2 eggplants, 100 grams of pork, 1 2 green peppers, 1 4 carrots, 1 4 onions.

Excipients: 100 grams of starch, 2 tsp cooking wine, 1 tsp soy sauce, 1 tsp salt, 2 tsp chicken bouillon, 1 tsp sugar.

The practice of the eggplant box.

1.Prepare two eggplants.

2.Minced pork.

3.Slice the purple eggplant without cutting off.

4.Don't stuff too much of the meat sauce into the eggplant, otherwise the further back you squeeze out, the more meat sauce will be squeezed out.

5.Wrap in the batter and fry in the pan immediately until golden brown on both sides.

6.Prepare the ingredients.

7.Heat the pot, heat the pan with cold oil, and stir-fry the chopped chives, carrots, peppers, etc. over low heat.

8.Pour in the sauce and bring to a boil.

9.Pour over the eggplant.

How do you make a fried eggplant box? The eggplant is cut off with a knife, the pork belly is put into the meat grinder and broken, add minced green onion and ginger, salt and pepper to punch the ruler chicken essence, light soy sauce egg starch, stir the seasoned sauce evenly and then stuff it into the eggplant, and then prepare the egg starch to wrap the eggplant and fry it in the oil pan.