How to make braised eggplant box

Braised eggplant boxes are made by putting eggplant, minced meat and minced ginger together. First, we need to cut the eggplant in half, then add the minced meat, minced ginger and other seasonings into the eggplant, then boil the pot, stir-fry the eggplant, and cook until the soup is thick. Now let us learn how to make the braised eggplant box, and then you can make a delicious braised eggplant box with your family.

Stewed Eggplant Box

Ingredients: eggplant, minced meat, salt, minced ginger, beef powder, soy sauce

practice

1. Wash the eggplant and cut it in the middle.

2. Add salt, minced ginger, chopped green onion, beef powder and soy sauce to the minced meat and stir in a clockwise direction.

3. Stuff the meat filling into the eggplant mouth;

4. Heat the oil in a pan, add some soybean paste and stir-fry until fragrant, then add the eggplant;

5. Fry the eggplant, add it and simmer until the soup thickens.

Meaty Eggplant Box

Ingredients: eggplant, pork filling, onion, ginger, soy sauce, oyster sauce, starch, eggs

practice

1. I minced the meat myself, added oyster sauce, soy sauce, chopped green onion and ginger. The oyster sauce is delicious enough and no MSG is needed. Stir together clockwise and set aside.

2. Slice the eggplant, cut it with a knife, then cut it again with a knife;

3. Stuff the meat filling into the cut eggplant;

4. Coating starch;

5. Roll it in egg liquid, take it out and roll it in starch again;

6. Brush a thin layer of oil on the pan, put the eggplant boxes in, heat up and down for 3 minutes, ding dong, it’s done, the fragrant eggplant boxes are out of the pan. Since I invented the fried eggplant box, my family no longer eats those greasy fried eggplant boxes.

Fried Eggplant Box

Ingredients: eggplant, minced meat, flour, eggs, auxiliary ingredients: chopped green onion and ginger, salt, five-spice powder, light soy sauce, cooking wine, etc.

practice

1. Chop the meat into minced meat, put it in a bowl, add chopped green onion and ginger, cooking wine, salt, light soy sauce, five-spice powder, chicken essence, stir evenly in one direction (if it is too thick to stir, you can add a little water, or beat some egg liquid), cover with plastic wrap and marinate for half an hour.

2. Mix flour + cornstarch (2:1) with appropriate amount of water to make a thick batter, pour in the beaten egg liquid, add a little salt, mix into a batter of appropriate thickness, put in the refrigerator for half an hour for later use.

3. Wash the eggplants, put them on the chopping board, and cut them every centimeter. The first cut should be continuous, and the second cut should be cut off to form eggplant boxes.

4. Put appropriate amount of meat filling in the middle of the eggplant box and spread it evenly.

5. Pour enough oil into the pan and heat it to 60% hot. Coat each eggplant box with appropriate amount of batter and fry until both sides are golden brown. Drain the oil and remove from the pan.