Purple eggplant, pork stuffing, flour, starch, eggs, green onions, salt, soy sauce, pepper noodles, cooking wine, sesame oil.

Exercise:

1, pork stuffing with salt, soy sauce, pepper noodles, oil consumption, cooking wine, sesame oil, chopped green onion and stir hard.

2, eggplant washed and pedicled, cut into eggplant clips. When cutting eggplant clips, the first knife does not cut off, and the remaining 0.5cm part is cut off by the second knife. Note that the thickness of each piece should not exceed 0.5cm, which will affect the effect.

3. Mix flour and starch at the ratio of 2: 1, beat in 2-3 eggs, add half a glass of water, and stir and mix to form a thick paste.

4. Fill the eggplant with meat, compact it and scrape the edge.

5. Heat a pot of oil, take a plate of starch, and dip one side of the meat stuffing with starch so that the surface of the meat stuffing is covered with starch.

6. Put the tomato box with starch into the egg paste, roll it up, hang it up, and fry it in the oil pan.

7. After putting one in, turn the tomato box over after 3-5 seconds to prevent the pulp on it from being too thin.

8. Turn on medium heat, fry the tomato box until both sides are golden and slightly burnt (pay attention to turning over during the period), and take out the batter for about 5-7 minutes. Put it in an oil control container and let it stand for a while, then put it in a plate.