Although it is hot in summer, it is this sultry climate that makes people want to eat fried products more easily. It's good to eat occasionally. Recently, I made fried chicken chops, fried mushrooms and fried peanuts with salt and pepper flavor. I often eat them to change my appetite, so this fried box was put on the food agenda.

The key to a delicious fried tomato box is not meat stuffing and eggplant, but crispy skin. If fried well, the shell is crisp and soft inside. If fried badly, it has no crisp taste and is too greasy. How to solve this problem?

First of all, I tell you, it is wrong to stir the batter only with water. Stir the batter with a key seasoning "beer", and pay attention to the mixing of batter powder. The appearance is crisp and soft, and at the same time, pay attention to the heat, and the tomato box is not very greasy.

Second, pay attention to the operation steps. You should first adjust the meat stuffing, then adjust the batter, and finally cut the eggplant with the meat stuffing to avoid the eggplant contacting with salt during the waiting period, which will easily affect the paste and crispness. If the waiting time is long, the eggplant will oxidize and turn black.

Ingredients for fried tomato box: 2 eggplant, meat stuffing, soy sauce, pepper, eggs, onion ginger, salt, chicken essence, corn starch, flour, beer and cooking oil.

Step 1: Mix the meat well first. After the pork is ground into meat stuffing, add onion ginger, soy sauce, pepper, an egg, salt and chicken essence and stir well for later use. When mixing the meat stuffing, try to stir in the same direction until the meat stuffing becomes sticky.

Step 2: Choose corn starch and common flour for batter, with the ratio of 3: 1. Beat in two eggs, then pour in beer to pick the batter, adjust the batter to "yogurt-like", and finally add a teaspoon of soybean oil and stir well. Soybean oil is added to make the final color more beautiful. Oil can make the batter swell when frying.

Step 3: Cut the eggplant, clean the eggplant and cut it into "clamping blades". Wipe a little dry starch on the eggplant slices to increase the viscosity and prevent the meat from overflowing, then add a proper amount of meat to the eggplant and clip the meat of each slice in turn.

Step 4: burn more cooking oil in the pot. The frying pan must be a little bigger and the oil should be a little deeper to prevent it from sticking to each other when frying. When the fire raises the oil temperature to 40% and the temperature is 120℃, change the fire to medium-low fire, wrap the tomato box in the batter and fry it in the oil pan.

Be careful not to run too much in turn at this time, otherwise it will be too crowded and sticky, and the oil temperature will be too low and greasy.

Step 5: When the tomato box is browned and basically cooked, you can take it out and fry it in the pan. After all the tomato boxes are fried, turn on a big fire to raise the oil temperature to 60%, and then put the tomato boxes in the oil pan for secondary frying. The time should not be too long, and the tomato boxes can be taken out when they are all golden and crisp.

This kind of high-temperature re-frying can force out the oil sucked in the last low-temperature frying, avoid being greasy and make the shell more brittle.

As for the reason why tomato boxes fried with beer become brittle, I think so. The carbon dioxide contained in beer will be released quickly after preheating, which will produce a lot of bubbles in the batter, so it will become crisp. I don't know if it's right. Then it is necessary to "re-fry" it again, so that it is not greasy and crispy.