How to make fried eggplant boxes, how to make fried eggplant boxes

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, cook until three or four are ripe, hang the eggplant box with egg batter and put it in the pan, fry 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 it in 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: Purple eggplant, minced meat.

Excipients: eggs, flour, beer, oil.

Method: 1. Eggs, flour, beer with a little salt and pepper mixed into a batter (put beer to make the batter to make the surface of the fried things more crispy);

2. Wash the purple eggplant and cut it into thin slices;

3. Mix the lean meat filling with seasonings and marinate for 10 minutes;

4. Sandwich the meat filling between two slices of eggplant;

5. Wrap it in flour paste;

6. Heat the oil in the pot and fry until golden brown on both sides!

Introduction: The fried eggplant box is charred on the outside and tender on the inside, the entrance is not greasy, and when you bite into it, the faint aroma of meat and the fragrance of eggplant emerge at the same time, which makes people excited. Here's how to make it from my favorites, so let's learn it quickly.

Ingredients:

Ingredients: Appropriate amount of eggplant, 300g pork

Excipients: 1 egg, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of green onion, appropriate amount of salt, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of dark soy sauce, appropriate amount of pepper, appropriate amount of sesame oil, appropriate amount of flour, appropriate amount of corn starch.

Method:

1.First of all, we chop the pork into a puree, cut the ginger into ginger rice, chop the green onion into chopped green onions, cut the garlic into minced garlic, peel the eggplant, and then cut a knife in the middle of each small section, but do not cut it, to make an eggplant box.

2.Then let's make the minced meat: put the pork puree on a plate, add ginger rice, minced garlic, chopped green onion, a little salt, a little sugar, an appropriate amount of cooking wine, a small amount of soy sauce, a small amount of dark soy sauce, a little pepper, pour in cooking oil, sesame oil, grasp well, then add cornstarch, and beat until the meat filling becomes sticky.

3.Spread cornstarch in the middle of the tomato and fill the tomato with the meat filling.

4.Once you've filled the meat filling, then spread cornstarch on the entire box one by one.

5.Next, let's adjust the batter: prepare a bowl, put an appropriate amount of flour, an appropriate amount of cornstarch, half a spoon of salt, an egg in the bowl, mix well, add a little water, mix until it is viscous, and set aside.

6.Put half a pot of oil in the pot, boil until it is 8 hot, put the eggplant box into the batter and wrap the batter, then put the oil in the pan one by one, fry until the surface of the eggplant box is golden brown, then remove and drain the oil. The dish is complete.

To fry the eggplant box, peel and cut the eggplant into small pieces, put it in a bowl, add salt, stir well, and let it stand for a while to remove the bitter liquid in the eggplant.

Heat oil in another pan, fry the eggplant cubes until golden brown, drain and set aside. Chop the green onion, ginger and garlic, put it in a pot and stir-fry until fragrant. Add the spiced bean paste, stir-fry well and add an appropriate amount of water.

Put the fried eggplant in a pan, add salt to taste, and cook until the eggplant is soft and rotten. Remove the boiled eggplant and drain it, let it cool and press it with a spoon to form a minced eggplant.

Mix flour, eggs, and an appropriate amount of water into a paste. Put the eggplant puree into the paste, stir and mix well, and make a round or oval eggplant box of moderate size in the middle of the belt. Take a frying pan, pour in the oil, and when it is 50% hot, put the eggplant box in the pan and fry it until golden brown on both sides.

Drain the oil and serve on a plate, garnish with chopped green onion or coriander, or add chili oil or vinegar according to personal taste.

Precautions for fried eggplant boxes

1. Material selection: The main materials of the fried eggplant box are eggplant and meat filling, and the selection of fresh, first-class eggplant and lean meat can ensure the taste and quality of the fried eggplant box.

2. Slicing: Cut the eggplant into thin slices with uniform thickness, which can make the fried eggplant box easier to cook, and also increase the taste and aesthetics.

3. Seasoning: The meat filling needs to add an appropriate amount of salt, soy sauce, cooking wine, ginger and garlic and other seasonings to increase the taste and flavor.

4. Oil temperature: The oil temperature of the fried eggplant box needs to be mastered, generally around 170, and the frying time should not be too long or too short, too long will make the fried eggplant box too greasy, and if the time is too short, it will not be cooked thoroughly.

5. Drain the oil: After the fried eggplant box is out of the pan, you need to drain the excess oil to avoid being too greasy and unhealthy.