An eggplant

200 grams of meat stuffing

Half a cabbage

50g flour

An earth egg

Proper amount of salt

Proper amount of soy sauce

Proper amount of raw flour

Peanut oil right amount

A little coriander

Methods/steps

Prepare eggplant, meat stuffing, salt, soy sauce, raw flour, peanut oil, flour, eggs, cabbage and a little parsley.

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Marinate the meat stuffing with proper amount of salt, soy sauce, corn flour and peanut oil for about five minutes, and beat it in the same direction with chopsticks 10 minute.

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Wash the cabbage, drain the water, stand upright with a plate in your left hand and a knife in your right hand, and cut the cabbage into filaments.

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Stir shredded cabbage evenly, put it into a container filled with meat stuffing, and beat it in the same direction with chopsticks for about 15 minutes until the meat stuffing is gelatinous.

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Wash the eggplant, dry it, lay it flat on the chopping board, cut off the head, put a chopstick on each side, cut it into small slices with a kitchen knife with a thickness of about 0.3 cm, don't cut it, stop when the knife touches the chopsticks and cut the whole eggplant.

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Cut the cut eggplant in pairs, pick up a group, open the incision, brew a proper amount of meat, and press it with chopsticks. Gently pinch both sides of the eggplant box with your hands, and be careful not to pinch out the meat stuffing.

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Pour 50 grams of flour into a container, beat in the earth eggs, add a little salt and a proper amount of water, and stir with an egg beater until there are no particles.

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Pour more oil into the hot peanut oil. When the oil is 80% hot, put the brewed tomato box into the batter and roll it so that the whole tomato box is evenly covered with batter. Fry in a pot for about 10 minutes. When you see that both sides are golden yellow, you can turn off the heat and cook. Wash coriander and drain. Put it on a plate as a decoration. A delicious tomato box is ready, crisp outside and tender inside, full of fresh food.

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Matters needing attention

When frying tomato boxes, be sure to have a small fire and have some patience.