Composition:

Two eggplants, one tomato, lean meat, shallots, ginger slices, cooking wine, sugar, soy sauce, corn starch, oil (appropriate amount).

Exercise:

1. Clean lean meat, cut into pieces and chop it into minced meat. You can also choose a meat grinder, which is more convenient, but personally, minced meat tastes better.

2. Put minced meat into a bowl, add ginger, add proper cooking wine, add sugar, salt, soy sauce and cornstarch, stir with chopsticks in one direction and marinate for 20 minutes.

3. Clean the eggplant, remove the head and tail without peeling, then put it on the chopping board, put a chopstick on the left and right, fix the eggplant and chopsticks by hand, cut it six times, remove the chopsticks, cut it off with the seventh knife, and so on until it is all finished.

4. Take a slice of cut eggplant, fill every gap with meat, fill it as much as possible, smooth it after completion, expose the tomato skin, and then put it in a starch bowl with a layer of starch.

5. Prepare cooking oil in the pot, pour in proper amount of cooking oil, heat the oil to 50% to 60% oil temperature, observe the disappearance of bubbles on the pot wall, pick up a stuffed eggplant with chopsticks, gently put it in, and when all of it is put in, turn to low heat and fry until it becomes discolored, and take it out.

6. Don't turn off the fire. When the oil temperature rises again, add eggplant and fry until golden brown. Take it out and control the oil.

7. Clean the tomatoes, cut them into small pieces, and then put them into a high-speed blender to make juice for later use.

8. Leave the bottom oil in the pot, add tomato juice to boil, add some salt, sugar and soy sauce to taste, then pour it on the brewed eggplant and sprinkle with chopped green onion. Very beautiful and delicious lanterns and eggplant are ready.