The most important occasion for family reunion during the Spring Festival is the new year’s Eve dinner. There must be dumplings in the new year’s Eve dinner. What do you usually do with the leftover stuffing?


2 eggplant
Half a bowl of leftover dumpling stuffing
2 eggs
100g corn starch
1 small bowl of water
Appropriate amount of vegetable oil
Half a spoonful of salt
1 tbsp braised soy sauce
1 tablespoon sugar


Step 1
Prepare all kinds of ingredients first.

Step 2
Cut the eggplant into "even blades". Even the blade is only cut through every other knife without cutting. In this way, every two pieces are connected together, and the stuffing in the middle is not easy to spread. Eggplant should be cut into large pieces vertically with the thicker one in my picture. If there is only a very thin long eggplant, it can be cut obliquely, even with a blade, or it can contain a lot of stuffing. After all, a big stuffing eggplant box is better.

Step 3
Mix the dumpling filling with a little salt and soy sauce. The filling of the eggplant box should be a little saltier than that of the dumpling. The eggplant clip is thicker than the dumpling skin. If it is too light, it will have no taste.

Step 4
Put it in the eggplant clip. The surface of the meat filling is flattened with chopsticks, leaving a little space at the edge, so that the meat filling will not be squeezed out when the eggplant is clamped together. I use pure meat stuffing. I can also use cabbage, pig meat stuffing, leek meat stuffing and other stuffing that is easy to mature.

Step 5
Plug all the eggplant boxes like this.

Step 6
Break the two eggs and mix well. Roll the eggplant box in the egg liquid quickly and dip it evenly.

Step 7
Then put the eggplant box into the dry corn starch and roll it. Let all sides be evenly dipped in starch and shake off the excess part.

Step 8
Heat the vegetable oil in a small pot until it is 50% hot. Fry the eggplant box in the oil for about 2 minutes and turn it over halfway.

Step 9
Deep fry until the surface of the eggplant box is golden, crisp, take it out and put it aside. Add a small bowl of water, half a spoonful of salt, 1 spoonful of braised soy sauce and 1 spoonful of sugar to the remaining starch dipped after wrapping the egg liquid just now, and mix well to form a "bowl juice".

Step 10
Put the eggplant box in a non stick pan, pour in a bowl of juice, and quickly collect the juice over a high fire. The bowl juice here is also the seasoned water starch, which is used to thicken. It is not only beautiful in color, but also easier to taste. I put the eggplant box into the pot twice, so I pour the juice into the bowl twice, half each time.

Step 11
The soup will be sticky for about 10 seconds. Slide the cooked eggplant box into the plate and you can eat it while it is hot.