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 still let the upper and lower slices be connected without cutting them off. Chop the pork into powder, mix well with the shredded onion and ginger, and add salt and monosodium glutamate to make 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. It can be fished out when it is golden yellow. The prepared tomato box can be eaten immediately, stewed or steamed.

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

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

Practice 2?

Ingredients:

Green eggplant? 2 minced meats (with pork leg) 300g garlic and 5 cloves.

Scallion, a little Jiang Mo protein 1 tablespoon, 4 tablespoons soy sauce.

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

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

Practice:

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

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

3. Put 500ml of oil into the wok, and when it is 80% hot, put the tomato box batter seal into the wok, turn to medium heat (to prevent the eggplant from turning black) and fry for 5 minutes.

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

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

3. Don't make the eggplant in the frying box too big.