Materials: eggplant, pork, dried shiitake mushrooms, egg, oil, salt, soy sauce, green onion, ginger, garlic, chicken essence, starch. Put the pork stuffing in a bowl, add mushrooms, oil, salt, a little ginger, garlic, chicken essence, beat the egg, pour in starch and mix well. Wash the eggplant and cut it into pieces. Wrap the pork mixture into the eggplant. Wrapped eggplant folder on a plate, high heat steaming 10 minutes, turn the heat down to steam for 20 minutes.

Ingredients: eggplant, pork, dried shiitake mushrooms, egg, oil, salt, soy sauce, green onion, ginger, garlic, chicken essence, cornstarch.

1, pork wash, chopped into stuffing. Dry shiitake mushrooms soaked in water, also chopped into a filling.

2, put the pork filling in a bowl, add mushrooms, oil, salt, a little ginger, garlic, add chicken essence, beat the egg, mix well, pour starch, mix well.

3, eggplant wash, cut into sections. The pork filling is wrapped into the eggplant folder. Wrapped eggplant folder on a plate, high heat steaming 10 minutes, turn low heat steaming 20 minutes.

4, in the pot into the starch and soy sauce thickening, steamed eggplant folder, remove, drizzle a layer of sesame oil, gravy, and then sprinkle with chopped green onions. Out of the pot can be.