Steamed chrysanthemum and eggplant
Ingredients: soy sauce,chicken essence,eggplant,lean meat,cooking wine,onion,vinegar,sugar,cornflour,oyster sauce,garlic
Recipe Recommendations
- eggplant art. 2
- lean meat 1 block
- garlic 1 clove
- onion 1
- soy sauce appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- oyster sauce appropriate amount
- chicken essence appropriate amount
- cornflour appropriate amount
- salty and sweet
- steamed
- ten minutes
- ordinary
Steps for Steamed chrysanthemum and eggplant
1
Prepare materials.
2
Chop lean meat into diced garlic, diced green onion, diced green onion, diced green onion.
3
Cut the eggplant into sections and then cut the flower with a knife.
4
First cut horizontally and then cut vertically.
5
Cut the eggplant and marinate with salt for a while to soften it slightly.
6
Add water to the pan and bring to a boil. Put the marinated eggplant into the pan and steam for 10 minutes.
7
Heat the oil in a hot pot, add the meat and stir-fry it to change color.
8
Add garlic grains and saute until fragrant.
9
Add a little cooking wine, soy sauce and vinegar and cook briefly.
10
Open the lid and shape the eggplant slightly, place the meat in the center of the eggplant flowers, and continue to steam for 5 minutes.
11
Use a little soy sauce, cooking wine, sweet and sour pork ribs sauce, oyster sauce, chicken essence and cornflour to make sauce.
12
Pour into a pan and cook until thick, sprinkle with chopped green onion.
13
Pour on the eggplant.