Among them, the fried tomato box must be made by my family, and it tastes crisp outside and tender inside. You can't get tired of eating a few more times. However, it is not easy to do a good job just by looking at a simple explosion box. The fried box is not crisp and certainly not delicious. You should know that the ingredient is eggplant, which is very oil-absorbing, and it is easy to get greasy if you don't pay attention. And it's soft and crisp, and it tastes terrible.
So how to make the fried tomato box delicious? If you want to make a delicious tomato box, you need to do two things well, on the one hand, mix the meat well, on the other hand, mix the batter well, and mix the batter well is the most important thing.
When someone mixes the batter, they only use flour and water to stir it into a paste, and then paste the ingredients. If you do the same, it's wrong.
The key is to paste the fried tomato box. Don't just use water and flour to teach you the right way. It's crisp without paste! That is to say, when mixing the batter, besides flour and water, other ingredients should be mixed, so that the batter can be mixed well, and the hanging paste is not easy to peel off, and it is crisp but not soft. Let's see how to do it quickly. Let's do it together.
Fried box
Steps:
Step 1-Chop the meat and season it.
Make a fried tomato box, the meat should be fat and fleshy, and the taste should not be greasy. Lean meat is more than fat, not too much fat and not pure lean meat.
Cut the pork into fine meat.
Add Jiang Mo and chopped green onion to the meat stuffing, add a little salt, soy sauce and chicken essence to taste, stir well and marinate for a while.
Step 2-Stir the batter
Prepare ingredients first, such as flour, starch, eggs, baking powder, beer and water. None of these can be left behind.
The ratio of flour to starch is one to one. Put the same amount of flour and starch into a bowl, add an egg and stir.
Add a little baking powder, add a proper amount of beer, and finally add water, and stir into a batter without dry powder and bumps.
The prepared batter is a bit like thick yogurt, not too thin or too thick. After being stirred with chopsticks, you can brush and flow.
Step 3-Cut the eggplant
Eggplant is easy to avoid oxidation and blackening, so don't cut it too early. After all the previous steps are completed, cut the eggplant.
Remove the ends of the eggplant, wash the surface, keep the eggplant skin, and then cut it into two pieces, or into thick pieces, and then cut a knife in the middle of the thick pieces, but you can't cut it off.
Step 3-make tomato boxes, paste and fried tomato boxes.
Take an eggplant clip and stuff it with meat. Pay attention when you do it. Don't break the eggplant clip.
Then add enough cooking oil to the pot, and when the heat reaches 50%, turn the heat down.
At this time, put the eggplant clip stuffed with meat into the batter to hang it, wrap it, clip it out and put it in the pot. This action should be coherent.
Stir-fry the tomato clips and take them out immediately after coloring. Don't forget the ones in the pot when pasting other tomato clips.
After frying, heat the oil temperature to 60% heat, put the tomato clip into the pot and fry it quickly until it is golden brown. Take it out immediately and the tomato box will be ready.
After re-frying, the tomato box looks crisp, but it is not soft at all when it is cooled, which means it is fried.