Fish Tomato Box

Overview

Fried eggplants that are crispy on the outside and tender on the inside are topped with a spicy, spicy, slightly sweet and sour fish sauce. What does that taste like? You might as well give it a try and I’ll guarantee you to eat three bowls of rice——

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• autumn recipes
• banquet dishes
• lunch
• balsamic vinegar
• beer
• chopped pepper
• clear water
• cooking wine
• dry starch
• egg
• flour
• ginger powder
• long eggplant
• meat filling
• minced onion and ginger
• water starch
• white sugar
• chopped green onion
• minced garlic
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Wash the eggplant and cut it into boxes with the top knife: cut deeply without cutting with the first knife, cut with the second knife;

   

2. 2 Add a little salt and marinate for 5 to 10 minutes; (the marinated eggplant does not require oil, so you can do it without marinating)

   

3. 3 Add soy sauce, cooking wine, salt, minced onion and ginger, 1 tsp dry starch and 1 tsp water to the meat filling;

   

4. 4 Stir in the same direction until stiff and form a meat filling;

   

5. 5 Add flour, dry starch, eggs, a little salt and an appropriate amount of beer, and mix into a fried batter (equal amounts of flour and dry starch; you can use all beer, or mix beer and water; the fried batter should not be too thick, just enough to hang on the chopsticks and drip smoothly)

   

6. 6 Place the meat filling in the eggplant box.

   

7. 7 First, evenly coat the eggplant box with a layer of dry flour (excluding the amount);

   

8. 8 Then add the fried batter;

   

9. 9 Fry in a 50% to 60% hot oil pan;

   

10. 10 Fry until both sides are set and remove;

    

11. 11 Continue to heat the oil in the pot until it is 70-80% hot, add the fried eggplant boxes and fry again until both sides are golden and crispy;

    

12. 12 Drain off excess fat.

    

13. 13 Chop the pepper and set aside; mince the chives and mince the ginger and garlic; 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of balsamic vinegar, 1.5 tablespoons of sugar, a little salt, 1 tablespoon of water starch, and 3 or 4 tablespoons of water. Put them into a small bowl and stir evenly to form a bowl of juice;

    

14. 14 Start the wok, add a little cooking oil, heat the pan with cold oil over low heat and sauté the minced ginger and garlic until fragrant;

    

15. 15 Add the chopped peppers and continue to stir-fry over low heat until red oil emerges;

    

16. 16 Add the sauce, bring to a boil over high heat, and push until thick; (You can control it yourself, if you like it thinner, you can add a little more water; if you like it thicker, add more water)

    

17. 17 Add a few drops of sesame oil;

    

18. 18 Finally sprinkle with chopped green onions and turn off the heat.

    

19. 19 Arrange the eggplant box on a plate, pour the fish sauce over it and serve.