Crispy Beef Tomato Box

Overview

I was originally going to make beef patties, but before the noodles were ready, I made this first. The outer skin is crispy, and the inside contains the softness of eggplant and the fragrance of beef. The taste is really amazing. Friends can try it.

Tags

• hot dishes
• aniseed
• beef
• bread crumbs
• chicken essence
• clear water
• cooking wine
• edible oil
• green onions
• light soy sauce
• long eggplant
• msg
• old soy sauce
• sweet potato flour
• thirteen incense
• ginger
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare the ingredients first, including beef and green onions. And I forgot to put the long eggplant on top.

   

2. 2 Put oil in the pot, add some aniseed, fry over high heat, and let cool. Made into cooking oil. Spare.

   

3. 3 Add the water several times into the minced meat filling and stir clockwise. Just wait until you see there is no water.

   

4. 4 Cut the long eggplant into 1.5 cm thick slices and make a cut in the middle of the slices, but do not cut through.

   

5. 5 Chop the big buds and add them to the watered meat, and of course the minced ginger. Then add the prepared seasonings (cooking oil, salt, monosodium glutamate, chicken essence, thirteen spices, light soy sauce, dark soy sauce, sesame oil, cooking wine) to the meat filling in turn and mix well.

   

6. 6 Put or sandwich the mixed meat filling.

   

7. 7 Put the eggplant box with meat into the sweet potato flour mixed with bread crumbs. Cook until the tomato box is fully coated with flour.

   

8. 8 Put it into a 40% hot oil pan and fry slowly over low heat until the skin is golden brown.