The eggplant belongs to the Solanaceae family, is particularly sun-loving and high temperature plants, the longer the light time, the greater the intensity of light, the higher the yield of eggplant fruit, the more colorful the fruit!

Eggplant planted in various places more varieties, from the form of the main points of the round eggplant and long eggplant! Round eggplants are more resistant to cooking than long eggplants and have a harder texture than long eggplants!

Eggplants are rich in nutrients and are known to be rich in a variety of vitamins, proteins, phosphorus, calcium, iron and other trace elements, to lower blood pressure, lipids have a certain health effect!

Eggplants also contain a variety of alkaloids, some of which are more toxic when the eggplant is immature or old, so you need to pay attention to the purchase of fresh and mature eggplant!

There are many ways to eat eggplants, including stewing, stir-frying, and steaming! The northern people relatively like stewed eggplant and steamed eggplant, I may be a false northerner, both of which I do not like to eat!

Grandma's family loved to do eggplant, washed and steamed directly in the steam drawer, out of the pot thrown into strips, dipped in garlic or dipping sauce to eat! Sometimes they were cut into pieces and stewed with potato cubes, which made the eggplant taste softer and more tender.

Eggplant is a very oil-absorbing food, fried eggplant box is certainly delicious, but it is very oil-intensive, and eat more will be tired! Today, I tried to wrap the eggplant box with a layer of batter, using the practice of frying instead of deep-frying, crispy outside and tender inside flavor is also good!

Pan-fried eggplant box:

Ingredients: one eggplant, pork, green onion, ginger

Seasoning: oyster sauce, cooking oil, five spice powder, salt

Preparation steps:

1. Pork, cut into small pieces, put into a blender into a minced meat standby.

2. Adequate amount of green onion cut into scallions, ginger peeled and cut into ginger powder spare.

3. Put the minced meat, chopped green onion, chopped ginger into a bowl, add a spoonful of oyster sauce, a little five-spice powder, a little salt, a little cooking oil, use chopsticks to mix well in one direction, and wait for the meat to become strong.

4. One eggplant, rinsed with water and cut off the root, with a knife when slicing, pay attention to two of the slices do not cut off, the formation of slices of the clip to facilitate the stuffing.

5. Stir the meat mixture, use chopsticks to take the appropriate amount into the eggplant clip clip (do not have to put too much).

6. A small bowl of flour and an egg, stir evenly into the batter standby (if it is too dry, add a little water), the eggplant clip in the batter wrapped in a layer.

7. preheat the electric cake pan, brush a layer of cooking oil, will be wrapped in the eggplant folder into the fried until both sides of the golden brown, can be served!

Tips:

1. Do not clip too much meat in the eggplant box, not only is it not easy to fry, but it will be very greasy to eat!

2. Eggplant is more absorbent of oil, so eggplant box in the batter wrapped a little, not only can reduce the amount of oil absorption, and the texture of the outside of the crispy tender more delicious!

3. Frying the eggplant box should be careful to use low heat, so that the box can be more evenly heated inside and outside!