Ingredients?
One eggplant weighing more than one pound is best
150 grams of leeks
3 eggs
50 grams of dried shrimps
60-80 grams of flour, depending on the size of the eggplant
An appropriate amount of salt
An appropriate amount of thirteen spices
Consumption Appropriate amount of oil
How to make delicious leek and egg eggplant boxes?
Wash the eggplant and cut it into thin slices of about 1.5 cm
Use a fruit knife from the cut eggplant segments Cut in the middle, the opening should not be larger than one-third of the circumference of the eggplant slices. Cut the inside of the eggplant slices with a knife along the skin, being careful not to cut through the skin
The sliced ??eggplant slices are like a small pocket. Once done one by one, put them in a basin and sprinkle a little salt. This is to kill the water and give the eggplant a basic flavor. Don't put too much salt
The two ends of the eggplant are not easy to handle, so don't waste them. Cut them into small pieces and put them into the leek filling. Wash and dry the leeks in advance. Cut into small pieces, add minced eggplant, add cooked oil and stir evenly. This step is to prevent the leeks from becoming watery and the cooked oil will taste more fragrant.
Put oil in the pot over high heat. When the oil is hot, put the egg and shrimp skin mixture in and spread it with chopsticks. After cooling, mix with leeks, add appropriate amount of thirteen spices, consume oil and stir evenly. Because the shrimp skin itself is salty and the eggplant has been soaked in water, you don’t need to add salt.
After everything is ready, you can fill it with fillings. Open the eggplant slices and use chopsticks to help fill each small pocket
Put the opening side up in the basin
The general ratio of flour to water to make a batter should not be greater than 1:2.5. Heat oil in a pan, add the batter-coated eggplant box and fry over low heat. A baking pan can also be used for this step.
The fried ones are not as good looking as the deep-fried ones, but they are relatively healthier.