Steamed eggplant with minced meat

Steamed eggplant with minced meat

Introduction:

"A while ago, I went to a friend's house for dinner and fell in love with her steamed eggplant. She told me to steam the meat stuffing, so I used my imagination to make it myself. Bibimbap is great."

Production steps:

Step 1: cut the eggplant into thick slices

Step 2: add salt, soy sauce, five spice powder, sesame oil, cooking oil, water and cooking wine to the meat filling and stir clockwise (because you don't eat scallion, you don't put scallion and ginger)

Step 3: touch the eggplant thinly

Step 4: eggplant with meat stuffing

Step 5: because there is too much meat, I took a green pepper to remove the head, hollowed out and stuffed it into the meat

Step 6: steam in a steamer for about an hour. You can wear it with chopsticks and the eggplant is very soft (maybe the meat filling is a little light. I tasted some light when I came out of the steamer, and I drenched some soy sauce for a while.)

Step 7: a lot of water, cooked

Step 8: some soup, two pieces of eggplant, my favorite bibimbap, OK

Materials required:

Round eggplant: one

Meat stuffing: right amount

Soy sauce: right amount

Salt: right amount

Five spice powder: appropriate amount

Sesame oil: appropriate amount

Cooking wine: moderate

Note: 1. If you have a pressure cooker, it can be done in half an hour, but I don't dare to use it. 2. It's better to make the eggplant a little thicker and the meat a little less, or you feel that it's all meat when you eat it. 3. If you think the eggplant is tasteless, you can pour some soy sauce on the eggplant, sprinkle a little salt on it, and then pour the juice on the eggplant several times with a spoon Pirated version, many deficiencies, gradually improve)

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: light