All are good. One, fried lotus root box . Ingredients Ingredients: lotus root, fresh meat, eggs, flour, green onions, ginger Ingredients: salt, chicken essence, taste of fresh, cooking wine Practice 1: the lotus root washed and cut into thin slices, but the first slice should not be cut off, to form a middle connected to the lotus root folder 2: the lotus root slices cut into boiling water, blanching 1-2 minutes, and then fish out the slices of lotus root with cold water to rinse and spare 3: respectively, the green onions, ginger, fresh meat cut into minced 4: the chopped minced onions, minced ginger, Minced meat with salt, chicken essence, cooking wine, suji fresh seasoning and then stir in the same direction out of the tendons 5: egg beaten and then add the flour with chopsticks and beat until the flour is dissolved, pick up the batter can naturally dripping can 6: add the meat in the middle of the lotus root slices gently pressed with your hands to stick on the batter into the 4 into the heat of the frying pan, frying slowly over medium heat until the appearance of the golden can be two, deep fried eggplant box materials: 100 grams of pork lean meat, eggplants 200 grams, salad oil, refined salt, soy sauce 5 grams each, green onions, ginger, 3 grams of sesame oil, 50 grams of flour, 1 egg. (1) Wash the pork, minced, mixed with soy sauce, refined salt, sesame oil, minced green onion, minced ginger, made into a filling, standby. (2) eggplant clean, peeled, cut 1 to 2 knives in the middle, not cut to the end, slices connected, in the middle of two slices of eggplant smeared into the filling. (3) eggs into a bowl, add flour, mix into a paste in the sandwich good meat stuffing eggplant gap on the egg batter, sticky sides, to keep the meat filling. (4) pot on the fire, put the oil is hot, the eggplant clip into the frying pan, deep-fried until brown on both sides, out of the pan that is complete. [Characteristics] The outside is burnt and the inside is tender, fresh and fragrant. [Tips] The filling should be adjusted to taste, not too salty or too light. With the egg paste smeared eggplant, be sure to stick firmly to prevent the filling from falling off when frying.