How to make a fish-flavored eggplant box soft and juicy, how many times can you eat it without getting tired? Cut the tender eggplant into thin and even small discs, add a proper amount of dumpling stuffing in the middle, wrap it in desizing and fry it thoroughly. This eggplant box is crisp outside and tender inside, salty and refreshing. After our family had a good life as a child, the average mother would bake some pancakes and put the tomato box in to eat. So every time our family makes a tomato box, we will fry more. After the leftovers are cooled, they will be put into a lunch box for refrigeration and then heated when they are eaten.

And this kind of fried to golden brown and then poured with sweet and sour fish sauce makes the tomato box softer and more mellow, especially when serving. I often eat some sweets to nourish my stomach in winter, and I have a good appetite every day.

Sichuan-style tomato box lunch is prepared in advance: Jiang Mo 200g eggplant stuffed with chopped green onion and garlic, appropriate amount of rice wine, appropriate amount of soy sauce, appropriate amount of oil consumption, appropriate amount of delicious spicy sauce, and one raw egg wrapped in skin and meat: one raw egg, two spoonfuls of cassava starch, two spoonfuls of wheat flour and one spoonful of chopped pepper with water. Fish sauce: soy sauce, soy sauce, rice vinegar, sugar, tapioca starch. Exercise:

The first step, chopped green onion and Jiang Mo can be cut more, some for fish sauce and some for stuffing. Add an egg to 200 grams of meat stuffing, add appropriate amount of rice wine, soy sauce, fresh spicy sauce and a little oil consumption, add chopped green onion and Jiang Mo, and then stir into a uniform meat foam.

Step 2: Wash an eggplant, put wooden chopsticks on both sides, cut it into small rings with equal thickness first, so it is not easy to break, then take off the wooden chopsticks and cut them in pairs.

The third step is to add a proper amount of dumpling stuffing to the green beans, not too much. Make them one by one and put them on a plate. Mix raw eggs, wheat flour, corn starch and appropriate amount of water to make a paste. Put as little water as possible, and stir it evenly while putting it. The paste should be a little thicker.

Step 4, put a proper amount of vegetable oil in the wok and heat it in the middle. Here, add the tomato boxes into the patina, thoroughly penetrate and stick them together evenly, and then put them into the wok. Keep the fire low, fry the tomato box until golden brown, pick it up, and drain the oil on a plate covered with kitchen paper.

Step five, fry the oil in the tomato box. After careful consideration, it is clear that it is no problem to save it for cooking again. Fish-flavored sauce is made of soy sauce, soy sauce, rice vinegar, sugar, a small amount of cassava starch and a proper amount of water. Because there is a lot of salt in chopped pepper, I don't add salt here.

Step 6: put a small amount of vegetable oil in the wok. After boiling, stir-fry chopped green onion and garlic in Jiang Mo, then pour in a tablespoon of chopped pepper and stir-fry a proper amount of rice wine. Add Sichuan flavor sauce and stir-fry for 30 seconds. After the sauce is thick, pour it into the fried tomato box and coat it with juice evenly. In a minute, you can cook. It tastes really good. You can try ~ ~ ~