Inside sandwiched with seasoned mutton or pork filling, fry the eggplant on both sides, and then fry the sweet noodle sauce, stew the eggplant box, out of the pan sprinkled with minced garlic and parsley. Each person's bowl with two pieces of eggplant folder, a mouthful of steamed bread, a mouthful of eggplant folder, full of flavor, eat hearty. In those times of scarcity of materials, we study usually live in school, every month end back, parents will change the trick, try to give us a better life, now look back, all full of warmth and love oh.

Today I will change this eggplant to a new way of eating, do a steamed eggplant box, and then poured with tomato sauce, and is a different flavor. The meat filling is filled with Chinese yam, which can improve resistance. This dish is a little sweet and sour, with a little bit of spicy, because it is steamed, it feels very refreshing, and because of the sauce, the flavor is also very rich. It's a warming dish that's super warm. Let's take a look at the specific practice:

Steamed eggplant with eggplant sauce

Preparation materials:

1 long eggplant, 100 grams of pork stuffing, 2 stalks of Chinese wild yam, 1 section of green onion, 1 piece of ginger, 2 tablespoons of soy sauce, salt, sugar, half a tablespoon of dark soy sauce, oyster sauce, sesame oil, pepper, cilantro, 2, tomato sauce, appropriate amount

This is the first time I've seen this dish in the world, but I'm not sure if this is what you want. p>Procedure:

1. Wash the Chinese yam, peeled and shaved into silk, chopped into mince, and put on a plate for spare;

2. Chop the green onion, ginger chopped ginger;

3. Add minced green onion and ginger, light soy sauce, light soy sauce, oyster sauce, salt, sesame oil, and mix well inside the meat mixture;

4. Pour in the minced yam, and mix well;

5. then Add chopped cilantro, stir well and standby;

6. eggplant clean, cut into two slices connected with the knife eggplant slices, specific cutting method is as follows: the first knife to the head of the eggplant irregular part of the cut, and then the second knife cut to the bottom of the eggplant less than one-fifth of the part of the eggplant, which is not to be cut off, the third knife to cut off the cut, the thickness of cut and the same as the second knife, both are about 0.5 centimeters.

7. mix the meat mixture into the eggplant slices, press the edge of the extra part of the wipe; one eggplant box clamped, yards in the plate;

8. steamer pot to add the right amount of water, the eggplant box on the steaming rack, high heat to boil, the water boiled to medium heat steaming for 20 minutes, turn off the fire after the stewing for 5 minutes;

9. sauté pan on the fire, add the right amount of oil, the oil hot When the oil is hot, pour in the chopped onion and garlic and stir-fry. Stir fry the flavor, pour in 1 spoon of soy sauce, a little salt, 2 grams of sugar, tomato sauce, stir fry a few times, add an appropriate amount of boiling water, boil and hook a little thickening powder, add a little oyster sauce, simmer until thickened and then turn off the fire. Pour the tomato sauce over the steamed eggplant while it is still hot. Finally put a little red pepper, if you are not afraid of spicy, you can put it earlier, more flavorful.