Fried eggplant boxes, a home-cooked dish, are fragrant and crispy when cooked, but become soft if not cooked properly. Our family loves eating eggplant boxes, so I figured out how to make fried eggplant boxes. Good approach.

Main ingredients: 500 grams of eggplant (250 practical), 200 grams of chicken.

Ingredients: 2 eggs, coriander, red and green cherries.

Seasoning: cooking wine, salt, MSG, starch, flour, pepper powder.

Preparation: 1. Peel the eggplant, cut into 0.8 cm thick discs with a special round knife, dip in flour and set aside. 2. Chop the chicken into minced meat, add cooking wine, ginger juice, salt and MSG to make the minced chicken filling. Add starch to eggs to make egg paste, add salt to pepper powder to make pepper salt and set aside. 3. Spread a layer of chicken mince on the eggplant slices dipped in flour, and cover with a slice of eggplant. Makes 12 eggplant boxes. 4. Pour oil into a frying spoon and heat it until it is about three or four times ripe. Cover the eggplant box with egg paste and put it in the pot. Fry until golden brown and take it out. 5. Place the fried eggplant boxes on the plate, then place the coriander and red and green cherries around it.

The eggplant box fried in this way is crispy and delicious. It is best to dip it in pepper and salt when eating.

Fried eggplant box

Ingredients:

400g eggplant, 25g onion, 50g mushroom, 13g coriander, 3 eggs, 25g flour, 75 grams of bread crumbs, 125 grams of vegetable oil, appropriate amounts of refined salt and pepper.

Method:

1. Wash and peel the eggplant, cut it in half, then lay one half flat with the convex part upward, cut it with a knife, but do not cut it, and then Cut the eggplant slices with a slit in the middle and set aside for later use.

2. Peel and finely chop the onions and finely chop the mushrooms. Wash the coriander, mince it, and beat 2 eggs. Use a frying pan to heat it and add vegetable oil. When the oil is hot, add chopped green onions, eggs and mushrooms. Sprinkle with refined salt and stir-fry pepper noodles to form a filling. Leave to cool. stand-by.

3. Break open the sliced ??eggplant, rub the mushrooms and eggs into it with a table knife, and then sprinkle some salt and pepper on it, dip it in flour, and dip it in another beaten egg. Once, take it out and place it on the bread crumbs. Press it down with both hands so that the eggplant is wrapped in the bread crumbs.

4. Place the frying pan on the fire, heat it up and add vegetable oil. When the oil smokes, add the eggplant and fry until golden brown. Take it out. If it is not cooked yet, you can put it in the oven to bake. Roast for a while and it is ready to eat

Features:

Charred on the outside and tender on the inside, fresh and delicious.