How to make delicious and simple eggplant boxes?

Eggplant box is not a Northeastern dish. The earliest eggplant box appeared in Shandong, so it is also called eggplant clip. It is especially popular among Shandong families. Simply put, eggplant boxes are made by stuffing meat inside eggplant and then frying it. It looks simple, but actually it requires a lot of skills to operate, otherwise the eggplant box will become very unpalatable. So, how to make eggplant box delicious and simple?

Method 1

Cut the long eggplant into several round eggplant cakes one to two fingers thick, and cut them horizontally in the middle, but keep the upper and lower slices connected and do not cut them off. Chop the pork into minced meat and mix it with chopped green onion and ginger. Add salt, MSG, etc. to make the stuffing. Put an appropriate amount of stuffing into several eggplant cakes cut in half, then coat the stuffed eggplant cakes with a little flour, then coat them with beaten eggs and fry them in a pan. Remove from the heat when it turns golden brown. The finished eggplant box can be eaten immediately, stewed or steamed.

The fillings for eggplant boxes, like those for dumplings, are varied. You can adjust it according to your own preferences. Eggplant pancakes with fillings can also be directly coated in flour batter of appropriate consistency. In fact, sometimes you can turn some leftovers into treasures by putting them in eggplant boxes.

If the eggplant is replaced with lotus root, it is called lotus root box.

Method 2

Ingredients:

2 green eggplants 300g minced meat (use pork leg) 5 cloves of garlic

Chopped green onion, some chopped ginger, 1 tablespoon egg white, 4 tablespoons soy sauce, a little pepper powder, 1/2 teaspoon salt, 4 teaspoons starch

Eggplant box ingredients: 2 green eggplants, 300g minced meat (use pork leg), 5 cloves of garlic, some chopped green onion, some chopped ginger, 1 tablespoon of egg white, 4 tablespoons of light soy sauce, some pepper powder, 1/2 teaspoon of salt, starch

4 teaspoons

practice:

1. Add chopped green onion, minced ginger, salt, 1 teaspoon of starch and light soy sauce, a little pepper powder and chicken essence, and a large spoonful of egg white to the meat filling, stir well and set aside. Pour the mashed garlic into light soy sauce to make garlic sauce. Take an appropriate amount of flour and 3 spoons of starch and add water to make a batter.

2. Wash the green eggplant, remove the tail, cut into 0.6 cm thick slices, and fill with meat filling.

3. Put 500ml of oil in a wok and heat it to 80% hot. Put the eggplants sealed with batter into the wok, turn to medium heat (to prevent the eggplants from turning black) and fry for 5 minutes.

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

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

3. The eggplants for fried eggplant boxes should not be too big.