Speaking of the ways to eat eggplant, there are too many to count, but the one that impressed me the most is definitely the eggplant box with minced meat. I accidentally ate this dish many years ago, my friend. Saying that this is a traditional Northeastern dish instantly gave me a new understanding of Northeastern cuisine. In my impression, Northeastern cuisine is basically stewed in large pots. Although it is delicious, it is not that delicate and always gives people a sense of taste. A particularly bold feeling.

Today I will teach you how to make eggplant boxes with minced meat at home. If you like it, you can learn it. Although you should try not to eat too much fried food, it is still very good to eat it once in a while.

Minced meat and eggplant box

Ingredients preparation: a piece of lean meat, 1 eggplant, eggs, starch.

Preparation method:

1. First prepare a piece of lean meat, cut it into slices, then mince it into minced meat and put it in a basin, add 2 grams of salt, 1 gram of chicken powder, Add 0.5 grams of pepper, then stir and beat continuously in one direction to mix and dissolve the seasoning, so that the minced meat can fully absorb the seasoning.

2. Then beat an egg white into the meat filling, continue to stir and beat to make the meat filling more smooth and tender, finally add a little cornstarch and continue beating until the meat is thick, pour in a little vegetable oil to prevent the meat from If the foam sticks together, mix evenly and let it sit for 10 minutes to fully absorb the flavor of the meat filling.

3. At this time, we process the eggplant and cut off the pedicle and tail of the eggplant. As shown in the picture, do not cut off the first and second knife. Cut the eggplant from the third knife. Each knife The thickness is 0.3 cm.

4. After cutting the eggplant piece by piece, take out the meat filling and prepare a small basin of water next to the meat filling. First stick a small spoon with a little water to prevent the meat filling from sticking to the spoon. Then scoop out some meat filling. Fill the eggplant clip with meat filling and press it with a spoon. You can fill it with more meat filling to make it more fragrant and satiating.

5. After making each small eggplant clip, cut off a little bit of the bottom of the eggplant clip and flatten it so that the eggplant clip can stand on the plate. Place all the eggplant clips on the plate after processing. middle.

6. Prepare a small basin, add flour, starch, 2 grams of baking powder, and 2 grams of sugar, add water and stir to form a paste, then add an egg and mix thoroughly.

7. Heat the oil in the pot until it is 50% hot. Cover the eggplant clips with batter and put them into the pot to fry. Fry slowly over low heat until the surface of the eggplant clips becomes golden. , you can fish it out and control the oil after it surfaces.

8. Next prepare some small ingredients, cut a few millet peppers into pepper rings, cut a small piece of green onion into water chestnut slices, cut a small piece of ginger into minced ginger, flatten a few pieces of garlic and chop it finely Place in a small basin.

9. Heat the oil in the pot, add the onion, ginger and garlic and stir-fry until fragrant. Add a little bean paste and stir-fry quickly to get the red oil. Pour in two tablespoons of water and add a little dark soy sauce to enhance the color. Pour 10 grams of balsamic vinegar, add 2 grams of salt, and 2 grams of chicken powder. Stir the soup with a spoon and pour in a little red oil to enhance the flavor. Finally, add a little water starch and simmer the soup until it is thick and bubbly. Remove from the pot. Pour the soup on top of the eggplant clips, sprinkle with a handful of white sesame seeds and serve.