Tomato Tomato Box

Add appropriate amount of salt, cooking wine, 1 spoon of oyster sauce, 1 spoon of ginger powder, 2 spoons of five-spice powder, and 1 spoon of light soy sauce to the meat filling. Add a small amount of water in batches and beat vigorously in one direction, then add chopped green onion and mix well.

Wash and dry the eggplant.

Remove the head and tail of the eggplant, leave some bottom uncut with the first knife, and cut off with the second knife. Cut into two connected thick slices.

Fill the eggplant slices with meat filling.

This is what it looks like when filled out. Stuff all the eggplant slices in turn.

Beat an egg in a bowl, add a little salt and more (about 3 tablespoons) potato starch. Stir into a uniform paste without any lumps. The batter needs to be thicker so that the eggplant can be wrapped thickly and have a crispy outer skin.

Put more oil in the pot. When the oil temperature is 60 to 70% hot, place the eggplant box wrapped in starch paste and fry over medium-low heat for about 2-3 minutes. Take out the eggplant box.

Heat the oil over high heat until it is 80% hot, pour the eggplant box into the eggplant box and fry again over high heat for about 1 minute.

Remove, drain and serve.

Put a little oil in the pot, add appropriate amount of sugar to boil, then pour in appropriate amount of tomato sauce and stir-fry until loose. If you use tomato sauce, you don’t need to fry it.

Add 1 small bowl of water, a little salt and an appropriate amount of vinegar. The ratio of sweet and sour is about 1:2. This can be adjusted according to personal taste. Finally thicken it into a thicker sauce.

Pour the juice over the eggplant box.

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