Fried Eggplant Boxer is to peel and cut the eggplant into small pieces, put it into a bowl and add salt and mix well, let it stand for a few moments to remove the bitter liquid in the eggplant.

Heat the oil in a separate pan and fry the eggplant pieces until golden brown, remove and drain. Chop green onion, ginger and garlic and add to the pan and sauté for flavor. Add the five-spice bean paste, stir-fry well and add the right amount of water. Add the fried eggplant to the pot, add salt and cook until the eggplant is soft. Drain the cooked eggplants, let them cool and press them with a spoon to form eggplant puree.

Mix the flour, egg and water into a paste. Put the eggplant into the paste and mix well to make a medium-sized round or oval eggplant box. Take a pan, pour in oil and when it is heated to 50 percent, put the eggplant boxer into the pan and deep fry until golden brown on both sides. Drain the oil and plate, garnish with chopped green onion or cilantro, and add chili oil or vinegar to taste.

Precautions for deep-frying eggplant box

1, choose materials: the main material for deep-frying eggplant box is eggplant and meat, choose fresh, good quality eggplant and lean meat, can ensure the taste and quality of deep-frying eggplant box.

2, slicing: cut the eggplant into thin slices of uniform thickness, which can make the fried eggplant box easier to cook, but also increase the taste and appearance.

3, seasoning: the meat filling needs to add the right amount of salt, soy sauce, cooking wine, ginger and garlic and other seasonings, which can increase the taste and flavor.

4, oil temperature: fried eggplant box oil temperature needs to be mastered, usually around 170 ℃, frying time should not be too long or too short, too long will make fried eggplant box too greasy, too short a time can not be cooked.

5, drain the oil: fried eggplant box out of the pot need to drain the excess oil, to avoid too greasy and unhealthy.