Peel eggplant, cut into small pieces, soak in salt water 10 minute, remove bitterness, and drain water for later use. Add minced onion and ginger, soy sauce, salt and other seasonings into the lean meat stuffing, and mix well for later use. Mix a small bowl of flour with appropriate amount of water to make batter. Put a proper amount of cooking oil in the frying pan, heat it, and fry the eggplant pieces in the pan until both sides are golden yellow.
Take a small bowl, break an egg, add starch and flour, and make a paste. Put the fried eggplant pieces into the meat and mix well. Take a proper amount of eggplant stuffing, press it into a flat round cake by hand, and then wrap it in batter. Put the eggplant stuffing wrapped in batter into the pot and fry it slowly over low heat until both sides are golden and crisp. Take out the fried tomato box and put it on the kitchen paper to absorb the excess oil. You can eat it. ?
Matters needing attention in making tomato boxes
1, fresh eggplant is selected, and the appearance is smooth and the color is bright after slicing.
2. When cutting eggplant slices, the thickness should be consistent, so as to ensure the consistency of cooking time and avoid one piece of eggplant being fried and the other piece being immature.
3. Pickling eggplant slices with salt is beneficial to remove the astringency of eggplant, while maintaining the shape of eggplant and avoiding deformation when frying.
4. When frying eggplant slices, the heat should not be too strong to avoid frying and the color should not be too deep.
5. When frying, the oil temperature should not be too high to avoid scalding, and at the same time, it can also ensure that the outer skin of the tomato box is crisp and the inside is cooked.