Cut the long eggplant into several round eggplant cakes with a thickness of one to two fingers, and cross-cut them from the middle, but keep the upper and lower pieces together, and don't cut them off. Chop pork into powder, mix well with shredded onion and ginger, and add salt and monosodium glutamate as stuffing. Put a proper amount of stuffing into several eggplant cakes cut in half, then wrap the eggplant cakes with stuffing with a little flour, then wrap the egg liquid in the broken eggs and fry them in the oil pan. Can be fished out when it is golden yellow. The prepared tomato box can be eaten immediately or stewed or steamed.

Tomato box stuffing is as varied as dumpling stuffing. It can be modulated according to your own preferences. Eggplant cakes with stuffing can also be directly hung in flour slurry with appropriate consistency. In fact, sometimes some leftovers can be put in tomato boxes to turn waste into treasure.

If eggplant is replaced with lotus root, it is called lotus root box.

Exercise 2

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Composition:

Green eggplant? 2 pieces of minced meat (with pork leg), 300g garlic and 5 cloves.

Onion, Jiang Mo, a little protein 1 tbsp soy sauce, 4 tbsp.

Stuffed eggplant slices

Pepper with a little salt 1/2 teaspoons starch 4 teaspoons.

Authentic tomato boxes (19)

Tomato box ingredients: green eggplant? 2 minced meat (with pork leg) 300g garlic, 5 cloves of chopped green onion, appropriate amount of Jiang Mo protein, 1 tablespoon soy sauce, 4 tablespoons pepper powder, a little salt, 1/2 teaspoons starch, 4 teaspoons.

Exercise:

1. Add chopped green onion, Jiang Mo, salt, 1 teaspoon starch and soy sauce, a little pepper powder and chicken essence, and a tablespoon protein into the meat stuffing, and stir well for later use. Pour garlic paste into soy sauce to make garlic sauce. Take a proper amount of flour and 3 spoonfuls of starch and add water to make batter.

2. Wash the green eggplant, remove the tail, cut into 0.6 cm thick hinge pieces, and sandwich the meat.

3. Add 500ml of oil into the wok. When it is 80% hot, put the eggplant paste into the wok and fry for 5 minutes on medium heat (to prevent the eggplant from turning black).

Tips: 1. Soak the cut eggplant in salt water to prevent the eggplant from turning black.

2. Adding protein and starch to the meat stuffing will make the meat stuffing fresh and tender and taste better.