What is Stuffed Stuffed Three Treasures? It means putting stuffed peppers, bitter gourd, and eggplant. In short, it means putting meat into these three vegetables and frying them together. I believe Stuffed Stuffed Three Treasures can evoke the memories of stuffed bitter gourd and stuffed tofu for most people.

, stuffed eggplant, known as the "three treasures of frying and stuffing".

Yong Tofu Fried tofu, pork, garlic, ginger ? 1. Chop the lean meat into puree; 2. Cut the ginger, garlic and chives into mince, and cut the mushrooms into fine dices; 3. Dice the mushrooms

, minced onion and half of the minced ginger are added to the meat paste, add cooking wine, white pepper, water starch, and appropriate amount of salt to make a meat filling and marinate for five minutes; 4. Cut a small opening in the fried tofu and add the meat filling; 5

, put the fried tofu into the pot, add water and simmer (you can also steam it in a steamer, steaming can better maintain the original flavor) stuffed pepper pepper, pork, garlic, ginger ? 1. Thin

Chop the meat into mince, add garlic, ginger and cornstarch, add appropriate amount of salt and soy sauce and mix into meat filling; 2. Wash and cut the peppers into sections, and wash out the pepper seeds inside.

Note: Do not touch the inner surface of the pepper with water, as the meat filling will not stick to the water; 3. Stuff the meat filling into the pepper segments; 4. Put an appropriate amount of oil into the pot and bring to a boil, adjust the heat to medium-low, and put the stuffed

Fry the peppers in the pan and stick the meat to the noodles. After frying for 10 minutes, add water, cover and simmer until cooked through.

Stuffed bitter melon Pork belly, bitter gourd, dried shiitake mushrooms, eggs, salt, green onions, ginger, light soy sauce, five-spice powder, pepper water, water ? 1. Choose pork belly that is 30% fat and 70% lean, and cut it finely

Coarsely grind into minced meat; 2. Soak the mushrooms, cut into shreds and then into dices, then chop into small pieces. Crush a large amount of ginger with the back of a knife, then chop into minced ginger, a little green onion, and cut into small pieces. 3. Take a

In a large bowl, add minced meat, then add minced onion, ginger, shiitake mushrooms, salt, five-spice powder, light soy sauce, crack in an egg, and mix well; 4. Take a small amount of pepper water, sprinkle it into the bowl in batches, and stir clockwise

The fillings and pepper water must be added in small amounts many times, and then stir vigorously until the fillings are sticky and sticky; 5. Clean the bitter melon, remove the head and tail, cut it into segments of the same size, and scoop out the inside of the bitter melon.

flesh, put water in the pot and bring to a boil, add bitter melon and salt, blanch the bitter melon until it is green, take it out and soak it in ice water; 6. Stuff the processed bitter melon with meat filling in turn, put a little vegetable oil in the pan, and put

Put the bitter melon with the meat filling facing up and fry it until the bottom of the bitter melon is shaped. Pour water into the pot until it reaches almost two-thirds of the bitter melon. Cover the pot and bring to a boil over high heat. 7. Add salt and vegetable oil to the pot to taste.

Turn off the heat, take out the bitter melon, put it on a plate, and finally drizzle light soy sauce on the bitter melon meat filling. This step is not necessary, in order to make the stuffed meat more delicious and increase the color.

Stuffed eggplant Long eggplant, refined pork stuffing, tomatoes, coriander, starch, five-spice powder, salt, light soy sauce ? 1. Add allspice powder, salt, starch, and light soy sauce to the meat stuffing and stir.

Then marinate for 15 minutes; 2. During the marinating process, cut the eggplant into sections and then divide it into two halves; 3. Then cut out a small arc-shaped pit on the eggplant body with a diagonal knife; 4. Sprinkle a layer of starch in the pit

(In order to prevent the meat filling from falling out in the subsequent process), then stuff the marinated meat filling into the small pit; 5. Heat the oil in the pot, add the eggplant, fry until golden brown, and then turn it over to the back.

Then take it out and set aside; 6. Add the oil remaining in the pot, add onion, ginger and garlic and sauté until fragrant, then add oyster sauce and other seasonings, and then put the prepared eggplant into the pot.

Add enough water to cook the eggplant.

When the juice is reduced over high heat, add diced tomatoes and coriander; 7. After the juice is reduced, put it on a plate and serve.