First, is the fried tomato box dough cooked or raw? The reason is: when frying, the fire is big, the frying time is short, or the meat in the tomato box is too thick, which is easy to appear cooked outside and raw inside. The solution is to continue to fry slowly with low fire until cooked.

Second, the practice of tomato box:

Ingredients: 2 eggplants, lean meat 1 00g, flour100g, eggs1piece, and 4 patchouli.

Accessories: 500ml of oil, 5g of salt, 4g of thirteen spices, 4g of Chili powder, 4g of cumin powder, 0/0ml of soy sauce/kloc, 3g of chicken essence.

1. Wash lean meat and chop it into paste. The more broken the paste, the better. Pogostemon cablin will remove the hard stems and leave the leaves chopped.

2. Put minced meat and Pogostemon together in a dish, add salt, thirteen spices, soy sauce and chicken essence, stir evenly with chopsticks and marinate for 5 minutes.

3. Beat the eggs into a large bowl filled with flour, add a proper amount of water, and stir well to make them stir into thick flour and egg liquid.

4. Cut the eggplant into thick slices with a knife, and then cut a knife in the middle of the thick slices. Don't cut off the bottom, the tomato box will be ready.

5. Put the marinated lean meat into the tomato box with chopsticks, and put the meat into all the tomato boxes.

6. Put each tomato box with meat into the flour and egg liquid, turn it over and let the tomato box be covered with flour and egg liquid.

7. Put a proper amount of vegetable oil into the pot, heat it to 60% oil, hold the tomato boxes with chopsticks, and put the tomato boxes into the oil pan one by one.

8. Turn to low heat and fry the tomato box. Turn the tomato boxes over one by one with chopsticks and fry them until they are golden on both sides.

9. Take the tomato box out of the oil pan, drain the oil slightly, put the tomato box on the plate, and sprinkle with appropriate amount of Chili powder and cumin powder.