Fried eggplant box – the classic combination of Eggplant and meat, delicious and juicy, meat and vegetables, nutritious and delicious.


800g eggplant (purple skin, long)
125g scallion
500g pork stuffing
Proper amount of salt
20G raw soy sauce
3 G chicken essence
Appropriate amount of vegetable oil
20G cooking wine
350g flour
1 egg


Step 1
Wash the eggplant, cut off the head and tail, and change the knife into a blade. Each piece is about 1.5cm thick, not too thin.

Step 2
Sprinkle a little salt and turn it evenly. First, it is to enter the bottom taste, and second, it is to kill the water of eggplant. There will be no water when frying, and the taste of eggplant will be relatively tight.

Step 3
Put 500g pork stuffing into a large basin.

Step 4
Chop the green onions into minced green onions, add them to the pork stuffing and mix well.

Step 5
Continue to add 8g salt, 3G chicken essence, 20g cooking wine and 20g raw soy sauce, mix well and stir up. Finally, add 50g vegetable oil, mix well, seal the water and make the inner filling.

Step 6
Pinch the eggplant that killed the water to further remove the excess water.

Step 7
Take a deep bowl, add 350g flour and 1 egg, and add a little salt.

Step 8
Add an appropriate amount of water to make the batter as shown in the figure. Add water bit by bit. Don't dilute it.

Step 9
Stuff the meat into the eggplant folder.

Step 10
Smooth the edge and pinch it slightly to make the eggplant fit perfectly with the meat filling.

Step 11
Wrap the stuffed eggplant box evenly on both sides.

Step 12
Add a large amount of vegetable oil into the frying pan and heat it up to 80%.

Step 13
Put it into the eggplant box and fry it over high heat.

Step 14
Deep fry until golden on both sides and remove. Control the excess oil and serve.