2. Eggplant slices cut not too thick, too thick difficult to taste, of course, not too thin, too thin fried eggplant box will be easy to soften, not shaped, more likely to fall apart, the thickness of about 3mm or so appropriate, try to be uniform.
3. leeks remove the bad leaves, and then cleaned with water, placed in a ventilated place, so that the surface of the water to fully dry, and then cut the leeks into small particles, mixing the filling should be the first time to put the oil, use the oil to mix a little bit, to lock the leek itself fresh flavor, and then put salt to adjust the filling.
4. Cut the eggplant pods in the middle of the mixed leek filling, do not put too much, too much will not be able to clamp, when fried, it is easy to reveal, so that the frying pan everywhere, eggplant box fried out will be the surface of all the leeks, unattractive, get it done and put it on a plate, one next to the other.
5. Now to mix the batter, the batter is mixed with gluten flour and starch two kinds of mixing, if you only use gluten flour, will let the eggplant box fried shell is not crispy, soft, if you only use starch to wrap, and will let the fried eggplant box shell is too crispy, or even a little hard, is not suitable for bad teeth, mixing the batter used is not water, is the egg, the batter is smooth, flowing, you can use a box to try. An eggplant box to try, can wrap on it, the batter is too thick will make the surface of the eggplant box to form a thick layer of noodles, not delicious, the batter is too thin and can not hang, can not play a role.
6. pot into the appropriate amount of cooking oil, oil to be hot to pot frying eggplant box, oil temperature is generally about 7 into the heat to start frying eggplant box, 7 into the heat of the oil temperature is to put the hand on the surface of the oil above the place of about 20 centimeters, obviously feel hot to the hand.
7. When the eggplant box floats up, use long chopsticks to turn a side to continue to fry, when both sides are showing a beautiful golden brown, you can use a colander to fish out on the strainer to control the oil, and then you can taste.