How to stuff eggplant and how to make eggplant stuffing?

Steamed and stuffed eggplant, a combination of nutrition and deliciousness!

Steamed stuffed eggplant. by Zeri's Mom.

Ingredients: round eggplant, minced pork, green onion, oyster sauce, salt, white pepper, light soy sauce, chopped pepper, ginger.

Steps: Step 1, prepare the ingredients: try to choose the round eggplant in **, this round eggplant is more common in the north, with less water content, better taste than long eggplant, in the preparation of minced pork, chopped pepper and other ingredients.

Step 2: Chop the chives, garlic and ginger into minced pieces for later use.

Step 3: Adjust the meat filling, add minced green onion and ginger, light soy sauce, oyster sauce, white pepper, a little salt, sesame oil and other seasonings to the pork filling.

Step 4: Stir well in one direction until slightly strong and set aside.

Step 5, peel the eggplant from the middle of all two, then cut into large thick slices. The eggplant I used is too big, more than 700 grams, and I cut it when I made it, and if the eggplant is small, I don't need to cut it, I can cut it directly into large slices.

Step 6: Make a group of two slices of eggplant, stuff the flavored filling into the eggplant, or dip some cornstarch in it, so that it sticks tighter.

Step 7: Stuff all the eggplants in turn, stack them on a darker plate, and put the rest of the meat filling on the side casually. The process of steaming eggplant will produce a lot of soup, so it is better to have a deeper container.

Step 8: After boiling the boiled eggplant, steam it for about 15-20 minutes until the eggplant is soft. If you can't judge whether the eggplant is raw or cooked, you can use a chopstick to pierce the middle petal of the eggplant, and it is easy to pierce through, which is basically cooked!

Step 9: Take out the steamed eggplant, so that it is ready to eat, but let's make another sauce for more deliciousness.

Step 10: Put a little cooking oil in the pot, add the chopped green onion, minced garlic and chopped pepper and stir-fry over low heat until fragrant, add a little sugar to enhance the freshness, pour in an appropriate amount of light soy sauce and mix well.

Step 11: Pour the mixed pepper juice evenly on the steamed eggplant.

Step 12, fresh meat and tomato are ready, tender and delicious, fragrant lips and teeth, and good color and taste, refreshing and non-greasy, absolutely a combination of nutrition and deliciousness!

Tips: 1. The meat filling should be whipped until it is slightly glued, more sticky, and steamed out to become a cake-shaped, which is more elastic. 2. If you are afraid of trouble, you can directly cut the meat with the blade, but the bottom of the clipping blade cannot clamp the meat, and the meat cannot be too thick, so there is not much meat in this way.

Steamed stuffed eggplant. Ingredients: minced meat, long strips of eggplant.

Preparation: Choose long and evenly long eggplants, cut them into equal-length pieces, cut them with four knives in a row, and then cut them off; Add an appropriate amount of salt, cooking wine, starch, oyster sauce and minced ginger to the minced meat and mix well; stuff the minced meat into the eggplant; Place the stuffed eggplant on a plate, cover the surface with plastic wrap and steam on the stove over high heat for eight minutes. Rub out the soup of the steamed eggplant and put it in a pot, add a little salt, light soy sauce, oyster sauce and water starch to thicken; Add the chopped shallots and red pepper rings, and finally pour the thick sauce over the steamed stuffed eggplant.

Stuffed eggplant. Method.

Chop the meat into a fine filling, add soy sauce, refined salt, MSG, sesame oil, minced green onion and ginger and mix well. Flour is beaten into a paste with water.

2).Peel the eggplant, cut it into a five-and-a-half wide clip slice along the length, and then stuff the mixed meat filling into the eggplant.

3).Seal the stuffed eggplant with batter. Relax the oil in the pot, heat the oil, fry the eggplant clip until the surface is seven ripe and the surface is tiger skin colored, put it into the bowl, and then steam it in the drawer, and buckle it into the plate after it is fully cooked.

4).Put two spoons of fresh soup, add refined salt and MSG, adjust the taste, stir the juice with water and starch, drop a few drops of sesame oil, and pour it on the eggplant.

Steamed stuffed eggplant. Ingredients: minced meat, long strips of eggplant.

Preparation: Choose long and evenly long eggplants, cut them into equal-length pieces, cut them with four knives in a row, and then cut them off; Add an appropriate amount of salt, cooking wine, starch, oyster sauce and minced ginger to the minced meat and mix well; stuff the minced meat into the eggplant; Place the stuffed eggplant on a plate, cover the surface with plastic wrap and steam on the stove over high heat for eight minutes. Rub out the soup of the steamed eggplant and put it in a pot, add a little salt, light soy sauce, oyster sauce and water starch to thicken; Add the chopped shallots and red pepper rings, and finally pour the thick sauce over the steamed stuffed eggplant.

A home-cooked method of roasting eggplant in sauce.

Braised eggplant is a home-cooked dish that many people love to eat since childhood. This dish is a dish with meat stuffing stuffed into the eggplant, fried until the surface is golden brown, and then braised in the sauce, which is very delicious and satisfying.

Ingredients: Eggplant.

Meat foam. Green pepper.

Red peppers. Onion. Salt. Cornstarch.

Ground white pepper. Soy sauce. Water. Method.

Add salt, cornstarch, pepper and soy sauce to the minced meat and stir well.

Beat the meat foam until it is gelatinous and marinate for 10-15 minutes. Green and red peppers, shallots diced and set aside.

Cut the long eggplant in half.

Cut the small arc-shaped pit diagonally on the eggplant body and cut it into sections.

Apply a layer of cornstarch to the small pit on the eggplant body (it can dip the meat filling so that it does not fall off easily).

Stuff the minced meat into the eggplant.

Heat the pan, put in an appropriate amount of oil, after the oil is heated (the oil must be hot, otherwise the meat filling will stick to the pan), first fry the side with the meat filling side down until golden brown, and then fry the reverse side slightly.

Serve the fried stuffed eggplant aside.

Put a little oil in the pan, put the fried eggplant in, add an appropriate amount of water to cook the eggplant thoroughly, add an appropriate amount of soy sauce to taste, sprinkle in the diced green and red peppers and shallots. Finally, pour in the boiled cornstarch water to thicken.

Tips: The meat filling should be beaten until it is glued, so that it will be more sticky and elastic.

The small pits on the eggplant body need to be coated with a layer of cornstarch to dip the meat filling so that it is not easy to fall.

When frying the stuffed eggplant, the oil must be hot so that the meat filling does not dip into the pan.

Finally, thicken it with cornstarch to make the juice thick and delicious.

Stuffed eggplant in juice.

Ingredients: Eggplant, minced meat.

Excipients: salt, light soy sauce, pepper, starch, green onion, garlic, green and red pepper.

Method: 1. Finely chop the large meat, add salt, light soy sauce, pepper and starch and marinate for 10 to 15 minutes. Prepare the ingredients, chop the shallots, garlic, green and red peppers for later use, and cut the eggplant with an oblique knife and sprinkle the starch with a sharp tooth.

2. Fill the recalvement of the eggplant with the marinated meat filling.

3. Fry both sides yellow in an oil pan (fry the meat noodles first, which is not easy to fall out). Pour a little oil into the iron pan and stir-fry the ingredients, add the soy sauce and pour the water, and put in the fried eggplant.

4. Thicken out the pot when the juice is to be collected.

Nowadays, there are many Hakka dishes that are more popular, because these Hakka dishes are not only relatively simple to make, but also the ingredients required are usually easy to buy, and they are not expensive. But with these simple ingredients, you can make something very delicious. Take eggplant as an example, many people can think of the method is fried eggplant, presumably people have long been tired of eating, you might as well learn the method of Hakka brewed eggplant, simple and delicious.

Ingredients required. 500 grams of eggplant, 100 grams of pork (one knife down), 500 grams of vegetable oil (75 grams of actual consumption), 35 grams of soy sauce, 5 grams of cooking wine, 1 gram of monosodium glutamate, 30 grams of starch.

Method 1:

1. Pound the pork into sauce, cut the eggplant into centimeter-thick slices, cut the horizontal and vertical flower knives on both sides, cut the green onions, ginger and garlic into minced pieces, and soak the starch in water.

2. Put the frying wok on the hot fire and pour in the vegetable oil. When it is 70% hot, add the eggplant slices and fry them thoroughly, remove the oil. Put the stir-fry wok back on the hot fire, put in a little oil, when the oil is hot, put in the meat sauce and stir-fry, add minced green onion, minced ginger, 10 grams of soy sauce, cooking wine, thicken to make a filling (stuffed sauce).

3. After frying eggplant slices, put the meat filling in the middle of every two slices, stack them in a bowl, steam them for a few minutes with a strong fire, and buckle them on the plate.

4. Put the wok on the hot fire, put a little oil, add minced garlic, 25 grams of soy sauce, monosodium glutamate, broth, hook it with water starch to form a thickening, put some oil, and pour it on the eggplant.

Method 2:

1.Chop the pork into minced pieces, cut the eggplant into centimeter-thick slices, cut them into horizontal and vertical knives on both sides, cut the green onions, ginger and garlic into minced pieces, and soak the starch in water.

Hakka on the tip of the tongue - the practice of stuffing eggplant**22Pour vegetable oil into the wok, and when it is 70% hot, add the eggplant slices and fry thoroughly, remove and control the oil. Put a little oil in the pot, when the oil is hot, add the meat sauce and stir-fry, add minced green onions, minced ginger, 10 grams of soy sauce, cooking wine, and thicken to make a filling.

Hakka on the tip of the tongue - the practice of stuffing eggplant**33After frying eggplant slices, put the meat filling and the meat filling on the side of the inverted plate in the middle of every two slices, steam them for a few minutes with a strong fire, and turn them over the plate.

Hakka on the tip of the tongue - the practice of stuffing eggplant**44Add minced garlic, soy sauce and stock (if any) to the oil pan, thicken with water starch and pour over the eggplant.

Stuffed eggplant is a characteristic traditional famous dish, which is a Hakka dish, commonly found in Hakka areas in Guangdong and other places, and is made with eggplant, pork and other ingredients. Stuffed bitter gourd, stuffed pepper, and stuffed eggplant are collectively called stuffed three treasures. In Hezhou, Guangxi, stuffed vegetables are also very common, but they are generally called cauliflower stuffed, bean sprouts stuffed, eggplant stuffed, etc.

Today I will introduce you to this home-cooked dish, I believe that many people have eaten the method is quite simple, the materials are not complicated, just pay attention to a few tips, delicious and delicious, it is definitely worth a try. If you like it, remember to like it, collect it, and follow it. It's purely home-cooked, please give me a lot of advice, don't spray if you don't like it.

Stuffed eggplant. Ingredients: 2 eggplants, appropriate amount of lean meat, (depending on the number of people) appropriate amount of chopped green onions.

Method: 1. Wash the eggplant, cut off the head on the top of the eggplant, and cut it diagonally with two knives, (the second knife is cut off, or the whole piece can not be cut, personal like) do not cut it in the middle.

IIChop the meat into a fine filling, add soy sauce, refined salt, sesame oil, minced green onion and ginger and mix well. Flour is beaten into a paste with water.

3. Then stuff the mixed meat filling into the eggplant (some people like to smear some cornstarch in the eggplant to prevent the meat from falling when frying, my mother has never tried it, mainly because your meat is not rotten enough, so try to chop the meat and bring strength).

4. Relax the oil in the pot, heat the oil, (remember to fry the meat on one side down first) and then turn over and fry the golden brown on both sides, and fry the eggplant until it is seven ripe and the surface is tiger skin colored.

Finally, add the prepared soy sauce, consume oil, cover with a little salt (a little bit is enough), cook for 2 minutes, then add flour and water to thicken and you can get out of the pot.

Tips: The key to making this dish is not to be in a hurry, be sure to fry it slowly, and chop the meat into small pieces, it is best to add some cornstarch marinated and patted, so that it will not fall apart when fried, remember to like it. Thank you all and keep warm.

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Ingredients: 2 eggplants.

Salt Appropriate amount of minced meat Half a catty.

Starch to taste.

Light soy sauce to taste.

Garlic foam to taste.

Cumin powder to taste.

Stuffed eggplant.