Eggplant family stuffing

Eggplant family stuffing

Introduction:

"This family version of eggplant with meat stuffing is simple, fast and delicious. With a bowl of rice, you can eat two bowls of eggplant with meat stuffing. It's delicious."

Production steps:

Step 1: after cleaning eggplant, wipe the water to avoid oil collapse in the oil pan, add sesame oil in the meat, some salt, soy sauce, Zanthoxylum noodles, cooking wine in one direction, stir for a while.

Step 2: cut scallion into sections and ginger into slices.

Step 3: cut the eggplant twice, keep some distance from the head, do not cut, put the meat in the eggplant, and put some dry corn starch on the edge, so as not to run out when pressing the meat.

Step 4: put cold oil in the hot pot. The oil temperature is 50%. First, put ginger slices into the pot. Squeeze the eggplant and slip it into the pot to avoid oil collapse. Put the eggplant in faster. Then cover the pot to avoid oil collapse.

Step 5: squeeze eggplant for a while and turn it over. If you don't master it well, you can turn it over with chopsticks in one hand and shovel in the other. Cover the pot after turning.

Step 6: after squeezing the eggplant on all sides, if you find that the eggplant is soft, you can add some water to it. It's better to submerge half of the eggplant. Don't submerge the whole eggplant. At this time, the eggplant is getting better. Too much water will waste the fire.

Step 7: when stewing, use medium and small fire, stew slowly, so that the meat flavor will penetrate into the eggplant, and the meat flavor will be very strong. When stewing, turn the eggplant upside down to make it ripen faster and more thoroughly.

Step 8: the soup is almost finished. If you don't like more soup, you should stew for a while. If you leave some soup for rice, it's better. When the dish is ready, turn off the fire and put it on the plate.

Materials required:

Green eggplant: 4

Pork stuffing: 4-5 Liang

Onion and ginger: right amount

Salt: right amount

Cooking wine: half spoon

Sesame oil: half a teaspoon

Soy sauce: a spoonful

Chinese prickly ash noodles: right amount

MSG: moderate amount

Note: 1: when the eggplant is ready to be watered, it is found that there is still a lot of oil. You can take the oil out and leave it for cooking. When the oil is cold, cover it with plastic film. Under airtight condition, the oil will not have peculiar smell. 2: My dish is purely a family version. It's not as gorgeous as the decoration, but it's delicious. When eating, mash the eggplant and meat stuffing with a spoon and mix them into the rice. It's really delicious.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh