A red tomato box

By VicentaLakin

A red tomato box
The most important thing is New Year's dinner. There must be dumplings at dinner. What about the rest of the dumplings? Even though the amount of dumplings left is small, the housewife who lives must not lose it. I'm afraid it won't be fresh. It has to be nice again, trouble. If that's what you're worried about, make it a nice and delicious red tomato box. The frying makes the eggplant softer, the inside of which is cozy and juicy, and chewing in the mouth. The red sauce on the outside is bright and smooth. Who can tell from the table that the dumplings are left over? If you like to eat a soft skin, you can blow it up and eat it directly; if you're going to cook a meal for the adult dinner, you can blow up the eggbox early, make a spare, and take the last “red-cracker” step five minutes before you start cooking, which is very easy and fast, and you don't have to do this at the annual dinner. Let's see how it works。

Recipe Recommendations

  • eggplant of 2
  • dumpling stuffing half a bowl
  • eggs of 2
  • starch 100 grams
  • water a small bowl
  • salt half a spoonful
  • braised soy sauce 1 scoop
  • white sugar 1 scoop
  • vegetable oil appropriate amount

Steps for A red tomato box

  • Make A red tomato box step 0
    1
    Prepare all kinds of food first. The eggplants are to be used in the thicker, vertical slices. If there's only a very thin eggplant, it can be slashed with blades, and it can have a lot of pie. It's better after all。
  • Make A red tomato box step 1
    2
    Slicing the eggplant into a “split blade”. The blades are cut through and not cut, so that each of the two pieces is linked together, the cavity is not easily dispersed。
  • Make A red tomato box step 2
    3
    Smash the dumplings with a little salt and sauce. It's more salty than a dumpling. It's thicker than a dumpling's skin. If it's too light to taste. I'm using pure pork, and I can use cabbage pork, and so on, and so on。
  • Make A red tomato box step 3
    4
    Pump it in the eggplant trap. The skin of the meat is flatted with chopsticks, leaving the edge empty so that the eggplants are not squeezed out。
  • Make A red tomato box step 4
    5
    Put all the eggplant boxes like this。
  • Make A red tomato box step 5
    6
    Battered two eggs, rolled the eggbox quickly in the egg fluid, evenly covered with egg fluid。
  • Make A red tomato box step 6
    7
    Put the eggplant box in the dry corn starch and then roll it around, so that all sides are evenly filled with starch and shake off the extra part。
  • Make A red tomato box step 7
    8
    Hot vegetable oils are burned in small pots, 50% hot, and eggplant boxes are put into the oil for about two minutes, turning midway。
  • Make A red tomato box step 8
    9
    Blasted to yellow on the face of the eggplant box, soaked, pulled aside。
  • Make A red tomato box step 9
    10
    Add a bowl of water, half a spoon of salt, a spoon of red sauce, a spoon of sugar, and mix it into a bowl of bowl juice. Here's the juice, which is sooted with water starch, which is used to twirl, not only for good color, but also for easier taste. I put the eggplant box in the pot twice, so the juice went down twice, in half. Put the eggplant box in a pan with no sticky bottom, pour it into a bowl of juice, and the fire quickly gathers it。
  • Make A red tomato box step 10
    11
    Bring the soup juice to sticky, about 10 seconds, slide the burnt eggplant case into the plate and eat it while it's hot。

    • A red tomato box Make Tips

    1. The determination of oil temperature: about 120 degrees if temperature is controlled by an electromagnetic furnace. It is also possible to insert wood chopstick head into the oil, and when a thin little bubble around the chopstick head, the temperature is sufficient. The starch is used in this dish twice, once in a blast, to make the skin thicker, evenly coloured, and twice in a pickle to make it bright and tasteful。

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