How to make eggplant stuffed delicious, the home cooked method of stuffing eggplant

Ingredients: 2 eggplants, 200 grams of minced meat, half a bowl of chopped green onions, an appropriate amount of chopped shiitake mushrooms, garlic slices, garlic slices, tempeh, millet pepper, 1 teaspoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1 teaspoon chicken essence, appropriate amount of starch.

Step 1: After cleaning the eggplant, cut it into a mouth shape with a kitchen knife, cut it diagonally, cut it first without cutting it, and then cut it off with the second knife, so that you can easily sandwich the meat between the eggplant and not waste it!

Step 2: Put the minced meat into a large soup bowl, then add chopped green onions, add chopped shiitake mushrooms, add 1 teaspoon of salt, add 1 tablespoon of starch, add 2 tablespoons of cooking wine, and stir clockwise with chopsticks until the minced meat is strong! Then prepare a bowl, add 1 teaspoon of salt, add 1 tablespoon of light soy sauce, add 1 tablespoon of oyster sauce, add 1 tablespoon of starch, add half a bowl of water, stir well to make a bowl of juice for later use!

Step 3: Sprinkle a fine layer of starch on the mouth and sides of the eggplant (this step is very important, many people miss this step, and the minced meat is easy to fall out when cooking the eggplant), then open the eggplant, stuff the appropriate amount of meat filling with a spoon, and then gently clamp it and repeat until all the eggplants are finished!

Step 4: Heat the stuffed eggplant with oil, then put the stuffed eggplant meat side down, put it into the pot one by one, fry until the meat surface is browned, then gently flip, fry the other noodles, fry until the surface of the eggplant is also browned, push all the stuffed eggplant aside, and then pour the ready, ginger, garlic, millet pepper, and tempeh into the pot and fry until fragrant.

Step 5: After pushing evenly, pour in the freshly prepared bowl juice, then cover the pot, simmer over medium heat for 5 minutes, and when the soup is thick, you can put it out of the pot and put it on the plate, and finally sprinkle a little green onion to decorate!

1.Cut off the head on the top of the eggplant, clean it, and cut it diagonally with two knives, without cutting it off in the middle.

2.Clip the minced meat between the sliced eggplant and gently press it with your hands.

3.Heat oil in a pan and add the adders.

4.Fry over medium heat, and after frying one side, fry the other side in turn.

5.Add an appropriate amount of water and cook the eggplant.

6.Then pour in the prepared cornstarch.

7.When the water is dry, it can be taken out of the pot.

Homemade recipe for stuffed eggplant:

Ingredients: 1 eggplant, 200 grams of minced pork.

Excipients: 5 grams of oyster sauce, 4 cloves of garlic, 8 grams of dried matsutake slices, 10 grams of light soy sauce, 15 grams of refined salt, 20 grams of vegetable oil, appropriate amount of corn starch, 5 grams of cooking wine, appropriate amount of ginger, appropriate amount of green onion, 5 grams of black pepper powder.

Method: 1. One eggplant, 200 grams of meat.

2. Cut the eggplant into sections, about 5 cm per section, and cut another knife in the middle, keep open, and use it to stuff minced meat.

3. Chop the meat and ginger into minced pieces, wash the matsutake mushrooms in dry water, and then put these things together and chop them for a minute.

4. Put the minced meat in a bowl, add salt, cooking wine, light soy sauce, green onion, pepper, corn starch, stir well, and salt for 8 minutes.

5. Stuff the marinated minced meat into the cut eggplant, not too much, just an appropriate amount.

6. Put an appropriate amount of vegetable oil in the pot, heat the oil, put the eggplant into the pot, and fry it on medium heat on both sides for a minute or two. Eggplant absorbs oil easily, so turn it over to the second side quickly after getting off one side. Put an appropriate amount of vegetable oil in the pot, put garlic cloves after heating the oil, add bean paste, oyster sauce, 100 grams of water, then add the fried eggplant, simmer for three minutes on high heat, and then collect the juice to get out of the pot.

7. When the juice is collected, the eggplant can be put on the plate, my family is not spicy or happy, so I added some chili powder at the end, which is generally not needed. Finally, add a drop or two of sesame oil, and you can't help but start the meal!

The home-cooked recipe for stuffing eggplant is as follows:

1. One pound of eggplant and two halves of pork. Seasoning: two coins of soy sauce, one penny of refined salt, two coins of MSG, two coins of sesame oil, one tael of flour, a little green onion and ginger.

2. 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.

3. Peel the eggplant, cut it into a five-width clip slice along the length, and then stuff the mixed meat filling into the eggplant.

4. 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.

5. 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.

Ingredients: 2 eggplants, 500g of pork belly, 2 garlic, 20ml of light soy sauce, 20g of corn starch, 10g of salt, appropriate amount of sugar.

Method 1: Rinse the eggplant, cut it diagonally about 2cm thick, and then cut it in the middle of each piece, and do not cut off the bottom.

2. Soak the cut eggplant in water and set aside.

3. Chop the pork belly, add garlic, cornstarch, light soy sauce, salt, sugar and oil and mix well.

4. Remove the eggplant pieces and stuff in the flavorful filling.

5. Heat the oil in a pan and fry the eggplant pieces stuffed with meat filling until golden brown.

6. Fry all the stuffed eggplants, add an appropriate amount of water, bring to a boil over high heat, cover the pot and change to low heat and cook until the juice is reduced.

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.

The conventional method of stuffing eggplant is to choose purple eggplant from the Northeast, tear it into pieces by hand, heat oil in a pot, green onions, and minced garlic after stir-frying, add eggplant pieces, stir-fry quickly, add a little sweet noodle sauce and boiling water, add five-spice powder and oyster sauce when stewed to boil.

This stuffed eggplant is actually very simple, cut the eggplant into small pieces, hollow out the middle, and then put some meat filling and chopped green onions inside, at this time. You can cook the meat in a pot with cold oil, put in the eggplant and steam for more than ten minutes, and wait until the eggplant is cooked, you can put some soy sauce.

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.

1. Ingredients: appropriate amount of eggplant, appropriate amount of pork belly.

2. Auxiliary materials: appropriate amount of water tofu, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of soy sauce, appropriate amount of sugar.

3. Cut the eggplant clip first, take the middle knife as one, don't cut too thin and don't cut off, otherwise it will be difficult to put the filling.

4. Steps of eggplant stuffing: 22 Prepare the ingredients, the filling is pork belly with garlic, a small amount of salt, chopped green onions, and then add half a piece of water tofu and fuse it, and buy one eggplant.

5. Next, use chopsticks to stuff the stuffing in the eggplant.

6. Heat the pan, put oil, boil until five minutes hot, and then stuff the eggplant with egg liquid.

7. Roll another roll of cornstarch. Then put it in a pan and fry.

8. It is fried not fried, the oil does not need to be covered, and from time to time use a shovel combined with chopsticks to turn over and fry until golden on both sides.

9. Stuff the fried eggplant and put it on a plate.

10. Dry the eggplant in oil and you can boil, no need to put oil, put the crushed garlic, then put the fried eggplant in the pot, add soy sauce, and simmer in water for two minutes.

11. Cook slowly, the fire will be scorched, and it will be good when it is cooked.