What should I do with a home cooked eggplant box? The home cooked method of the eggplant box

The eggplant box is delicious and suitable for all ages, and today I will share how to make a home-cooked eggplant box.

How to make a home-cooked eggplant box:1Prepare the ingredients.

Prepare a few shallots, wash them and cut them into chopped shallots. Prepare a small piece of ginger, wash it and cut it into minced ginger. Prepare a piece of evenly fattened pork, wash it and chop it into minced meat.

Prepare a long eggplant, wash it and peel off the outer skin of the eggplant, put the peeled eggplant on the cutting board, use it until you cut off the head and tail first, and then cut the remaining eggplant every half centimeter, do not cut off the first knife, cut the second knife, cut the eggplant into pieces of clamping blades, and put the cut eggplant aside for later use.

2.Season the minced meat. Put the minced meat filling into a basin, then add the prepared chopped green onion and minced ginger, then add an appropriate amount of light soy sauce, an appropriate amount of thirteen spices, an appropriate amount of salt, and then use chopsticks to stir the sauce and the meat filling evenly, if you feel that the meat filling is too dry, you can add an appropriate amount of water.

Set aside the well-stirred minced meat.

3.Prepare the crispy paste of the fried eggplant box. Prepare a basin, put half of the flour and half of the cornstarch in the basin, then add an appropriate amount of water to the basin, stir them with chopsticks until the batter, stir until the batter and add a little cooking oil, the purpose of this step is to make the shell of the fried eggplant box crispy, continue to stir the batter, stir until the shape of thick yogurt.

4.Make an eggplant box. Stuff the mixed meat filling into the cut eggplant, and when the eggplant is all stuffed, sprinkle a little starch on it so that it will easily hang the batter.

Prepare a pot, put more oil in the pot, **, turn to low heat when the oil temperature is hot, wrap the eggplant stuffed with meat in a layer of batter, and then put it in the pot, try to wrap the eggplant evenly, put all the eggplant in it and turn on the high heat, and then stir the eggplant in the pot to let the eggplant heat evenly, feel it with a spoon, after the shell of the eggplant becomes hard, take out the eggplant. Then continue to raise the temperature of the oil in the pot to 60% hot, and then put in the eggplant to fry again, so that the shell of the eggplant is more crispy, this process is about ten seconds, after more than ten seconds, pour out the eggplant to control the oil, and put it on a plate after controlling the oil.

In this way, the color is golden, and the eggplant box is crispy on the outside and on the inside.

Cut the eggplant into small cubes, wash and cut the leeks, stir the two together, add cooking oil, salt, seasonings, etc., stir well, after the dough is ready, wrap these threads in it, and put it in an electric baking pan to cook.

First cut the eggplant into thick slices, then adjust the batter, and when the oil is hot, dip the eggplant in the batter and fry it in the oil pan until golden brown.

First of all, cut the eggplant into slices, then dip it in the batter, wait for the oil to boil, put it in the oil and fry it until golden brown.

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 homely practice of eggplant boxes is to fry them and then braise them.

After peeling the eggplant, cut it into small pieces, soak it in salted water for 10 minutes, remove the bitterness, drain and set aside. Add minced green onion and ginger, soy sauce, salt and other seasonings to the lean meat filling, mix well and set aside. Mix a small bowl of flour with an appropriate amount of water and mix into a batter for later use.

Put an appropriate amount of cooking oil in a frying pan, heat it, put the eggplant pieces in the pan and fry until golden brown on both sides.

In a small bowl, beat an egg, add starch and flour, mix into a paste and set aside. Put the fried eggplant pieces in the minced meat and mix well. Take an appropriate amount of eggplant filling, press it into a flat round cake shape by hand, and then coat it in a layer of batter.

Put the battered eggplant stuffing into a frying pan and slowly fry over low heat until golden brown and crispy on both sides. Remove the fried eggplant box, place it on kitchen paper to absorb the excess oil, and serve.

Precautions for making eggplant boxes

1. Choose fresh eggplant, the appearance is smooth and spotless, and the color is bright after slicing.

2. When cutting eggplant slices, the thickness should be consistent, so as to ensure that the cooking time is consistent, and avoid frying one slice of eggplant and the other slice is not cooked.

3. Marinating eggplant slices with salt is conducive to removing the astringency of eggplant, and at the same time, it can also maintain the shape of eggplant and avoid deformation when frying.

4. When frying eggplant slices, the heat should not be too vigorous, so as not to fry the paste, and the color should not be too dark.

5. When frying, the oil temperature should not be too high to avoid burns, and at the same time, it can also ensure that the outer skin of the eggplant box is crispy and the inside is cooked thoroughly. No.

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.

2 eggplants, pork, minced ginger, salt, white pepper, chicken essence, onion, light soy sauce, flour, starch, water, oil.

Steps:1Mince the pork or buy the minced pork directly. Finely chop the ginger. Chop the minced ginger and minced pork until sticky.

2.Finely chop the onion.

3.Add salt, white pepper, light soy sauce, chicken essence and a little water, and stir well in one direction. Whisk together the onion and minced pork.

4.Wash the eggplant and slice it, leaving a little between each slice without cutting it off.

5.Fill with the minced pork.

6.Eggs, water, flour and starch, stir to combine.

7.It should be more viscous, too thin to hang.

8.Put oil in a pan and heat it.

9.Place the dry starch on a plate, place the eggplant box and dip a little starch on both sides.

10.Put the starch-soaked box into the batter and hang the batter.

11.Quickly put it in the pan over medium-low heat and fry it until golden brown on both sides.

12.Remove the dry oil.

Ingredients:

100 grams of lean pork, 200 grams of eggplant, 5 grams of salad oil, refined salt, soy sauce, an appropriate amount of green onion and minced ginger, 3 grams of sesame oil, 50 grams of flour, 1 egg.

Characteristics: eggplant and pork are nutritious, and through frying, they are more fresh and fragrant, and children like to eat them, which is beneficial to health. Eggplant is rich in protein, vitamin A, vitamin B1, vitamin B2, vitamin P, calcium, iron, and potassium.

Children often eat eggplant, which is also beneficial to the softening of blood vessels.

Operation: 1) Wash the pork, chop it, mix it with soy sauce, refined salt, sesame oil, minced green onion and minced ginger, make it into a filling, and set aside.

2) Wash the eggplant, peel it, cut it with 1 2 knives, not cut it to the end, connect the slices, and rub the filling in the middle of the two slices of eggplant.

3) Crack the eggs into a bowl, add flour, mix into a paste, and spread the egg batter on the gap between the eggplants with the meat filling, sticking to both sides to keep the meat filling.

4) Put the pot on the fire, heat the oil, put the eggplant clip into the oil pan, fry until browned on both sides, and serve. [Features] charred on the outside and tender on the inside, fresh and fragrant.

Tip] The filling should be tasted well, not too salty or too light. Rub the eggplant with egg batter and be sure to stick it firmly to prevent the filling from falling off when frying.

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.

Crispy and delicious, the whole family loves to eat.

Shrimp eggplant box for 2 years old + baby.

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.

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

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