Two-eat eggplant box

Overview

The eggplant box not only satisfies the taste buds of those who love meat, but also has many different flavors. It is a dish that can change your face.

Tags

• staple food
• home cooking
• abalone juice
• cold beer
• cooking wine
• egg
• ginger powder
• light soy sauce
• long eggplant
• onions
• pork stuffing
• baking soda
• salt
• sesame oil
• white pepper

Ingredients

Steps

1. 1 There are tofu online. I used shiitake mushrooms for this stuffing, but my parents would add fungus, king oyster mushrooms, and chopped water chestnuts. I asked them if it was troublesome to add so much. The old man only said two words, nutritious! That's right, there are no restrictions on what to put here, as long as you like to eat it and find it nutritious!

   

2. 2 Start the preparation. After soaking the mushrooms, drain the water and put them on kitchen paper. It is easier to prepare the green onion and ginger foam.

   

3. 3 Chop up the fillings that you like and think are nutritious and put them into the meat filling. Add cooking wine, salt, light soy sauce, and seasonings that you think will make it fresher. I like the abalone juice of Yao Zhu and white pepper.

   

4. 4 After the filling is ready, start preparing the batter. Here we borrow Wen Yi’s tips, add a small amount of baking soda, and mix the batter with cold beer. The eggplant box made in this way is fresh and crispy.

   

5. 5 Wash the eggplant and cut it into 2 mm slices. Do not cut it, just cut it into 2/3.

   

6. 6 Start stuffing.

   

7. 7 Here are Hua'er's own tips. Novices who make eggplant boxes are always afraid of cutting off the eggplants and want to fill them with more fillings. Here is a little tip, just cut the eggplant into 2/3 of the opening. The filling should be filled deep and the opening of the eggplant should not be too large. Find a fruit knife and gently poke it down along the opening as shown. This way you can fill in more fillings without worrying about cutting off the eggplant.

   

8. 8 Eggplant eats oil, so don’t skimp on the oil when making this. Heat the oil pan to 70%, adjust the heat to medium, put in the battered eggplant box, flip it with chopsticks, until one side is golden, then fry the other side. Two minutes is enough for one eggplant box, usually one and a half minutes is enough.