The main character of today's dish is eggplant. Eggplant is rich in nutrition, containing protein, fat, carbohydrates, vitamins, and calcium, phosphorus, iron and other nutrients. In particular, the content of vitamin P is very high. Each 100 grams of vitamin P 750 milligrams. Eggplant belongs to the cold nature of the food, summer consumption, heat relief, especially suitable.
In the Qing Dynasty, the food book, "to raise a small book" has recorded the practice of flesh eggplant melon:? Tender large eggplant, leaving the tip, cut half an inch, to meat as a cake material, sauce and method, slowly stuffed into the eggplant. Do well, folded into the pot, into the soup cooked. Gently pick up. Stacked in a bowl. The eggplant is not broken, but there is meat inside. I'm not sure if you're going to be able to do this, but I'm sure you're going to be able to.
Today, Zeri's mom shared? Flesh-fleshed eggplant? The recipe is similar to this one, except that it is steamed, which makes it lighter and more suitable for summer, so if you like it, you can give it a try.
Fresh Flesh Eggplant?
Ingredients
Main ingredient: 1 round eggplant, 150g pork filling
Supplementary ingredients: 1 teaspoon chopped green pepper, 3 cloves of garlic, 5g of ginger, 2 green onions, 1 teaspoon of soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of white pepper, 1 teaspoon of cooking wine, 1 teaspoon of sesame oil
Methods
Steps 1: Preparation: Try to choose this type of eggplant as the one in the picture. Round eggplant, this round eggplant is more common in the north, less water content, taste better than long eggplant, in the preparation of minced pork, chopped peppers and other ingredients.
Step 2: Finely chop the scallions, garlic and ginger.
Step 3, adjust the meat filling, pork filling with minced scallions and ginger, soy sauce, oyster sauce, white pepper, a little salt, sesame oil and other seasonings.
Step 4: Stir well in one direction and set aside.
Step 5: Peel the eggplant and cut it in half, then slice into large thick slices. The eggplant I used was too big, more than 700 grams, and I cut it up when I made it, but if the eggplant is small, you don't need to cut it up, just cut it into big slices.
Step 6: Place two slices of eggplant in a group and stuff the eggplant with the seasoned filling, also dipping them in some cornstarch to make them sticky.
Step 7: Stuff all the eggplants in order and put them into a deeper dish, leaving the remaining meat on the side. Steaming the eggplants will make a lot of soup, so make sure you have a deeper container.
Step 8: Steam the eggplants for about 15-20 minutes after the water boils and the eggplants are tender. If you can't tell whether the eggplant is cooked or not, you can use a chopstick to pierce into the center of the eggplant, and if it penetrates easily, it's basically cooked!
Step 9: Steam the eggplant and take it out, so you can eat it, but in order to make it more delicious, let's make another sauce.
Step 10, put a little cooking oil in the pot, put in the chopped onion, garlic, chopped pepper small fire sautéed off the fire, pour into the right amount of a little soy sauce mix well.
Step 11, the mix evenly chopped pepper sauce evenly poured on the steamed eggplant can be.
The flesh of the big eggplant is ready, tender and delicious, lips and teeth, and color and flavor, refreshing and not greasy, is definitely a combination of nutrition and delicious!