Home style eggplant meat

Home style eggplant meat

Introduction:

"Eggplant skin contains a variety of nutrients, such as vitamin E, vitamin P, vitamin E, vitamin E, which are not beneficial to human body

Production steps:

Step 1: remove the eggplant pedicels and wash them. Use a straight knife to cut the eggplant surface with a straight knife every 0.5cm, and the depth is more than half of the eggplant surface. The other knife also cut eggplant slices to the bottom 0.5cm apart, so repeatedly as shown in the picture.

Step 2: add minced ginger, 5g scallion, 5g salt, 5g fresh soy sauce, 1 egg, a little cooking wine and 5g sugar into the pork stuffing in turn, and stir clockwise until strong.

Step 3: insert the meat into the eggplant slices, add 50g salad oil into the hot pot, and fry the eggplant slices until golden on both sides.

Step 4: add 10g of fresh soy sauce and 10g of sugar, color slightly, then add water to cover the eggplant slices, cook until the juice is collected, add chicken essence, and put it on the plate.

Materials required:

Eggplant: 1

Pork stuffing: 250g

Ginger powder: right amount

Scallion: 5g each

Salt: 5g

Fresh soy sauce: 15g

Egg: 1

Cooking wine: moderate

Sugar: 15g

Salad oil: 50g

Precautions: (1) eggplant peeled because of the trace element iron is oxidized by the air, it is easy to blacken, affecting the absorption of iron by the human body, so eggplant had better not be peeled to eat. (2) Eggplant in the process of cooking is very "eat oil", often eat will make people fat, so I suggest in fried eggplant slices less oil - fried.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh