A mushroom eggplant can
By VicentaLakin
It's one of the foods that mom used to cook when she was a kid, with a little improvement. The eggplant cans that mom makes are non-smuggling, but I prefer my own adaptation. I always do it in the summer, so it doesn't matter if it's not hot. The fragrance is smooth, the entrance is ready, the meat is not greasy, and the teeth are of little use when eating. They are well nourished and easy to absorb, especially for the elderly and children。
Recipe Recommendations
- round eggplant one
- mushrooms one
- meat appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- chives appropriate amount
- starch appropriate amount
- salt appropriate amount
- MSG appropriate amount
- sesame oil appropriate amount
- salty and fresh
- steamed
- half an hour
- simple
Steps for A mushroom eggplant can
1
Cheese go to the skin, onions cut the rest。
2
The mushrooms are washed clean and dry and cut。
3
Sphinx, soy sauce, fragrance。
4
With onion acne, salt, stenching。
5
The eggplant cut large, left around a centimetre below, and not more than a centimetre thick。
6
Put the tattered meat chopsticks into the eggplant slice (as much as possible)。
7
The whole eggplant was stuffed with meat。
8
After steaming the fire, the fire evaporated for 20 to 30 minutes. Time depends on the size of the eggplant
9
The eggplant can be evaporated so easily through the bottom with chopsticks, which will produce a lot of soup。
10
Put the eggplant soup in the small pot, put it in a sodium, and it'll hang on the spoon and drop。
11
Put the soup on the eggplant can and put onion on it。
12
Simple, nutritionally balanced and well-soldled, whether they cook themselves or entertain their guests. My baby can eat a bowl with rice。A mushroom eggplant can Make Tips
1. Do not cut the eggplants completely through. Ensure the thickness is uniform; otherwise, the thin parts will be mushy while the thick parts remain uncooked. 2. Do not make the meat filling too salty. If it is bland, it can be remedied during the sauce thickening step, but if it is too salty, nothing can be done. Be careful when stuffing so as not to apply too much force and break the eggplant, which would affect the presentation. 3. The base of the eggplants near the plate takes longer to cook. They are only done when chopsticks can easily pierce through the bottom.