Meat and eggplant

1

Shrimp hairs overnight, then chops shrimp rice, water is not poured, with a bowl of about 200 grams of meat, about 1/2 spoons of ginger a spoon, approximately 1/2 spoons of onion, 1/2 spoons of salt, 2 spoons of raw sugar, 1/2 spoons of pepper, 1/2 spoons of pepper, 1 spoons of corn star, 1 spoons of wine, then mix it in one direction, two times with the water of shrimp, and then mix it up to the end of the meat, and then soak the second spoon until the water is fully absorbed by the first spoon

2

Put two chopsticks on both sides of the eggplant, like a train track, in the middle, so that the eggplant can be cut in depth and not cut off or too shallow

3

Slicing the eggplant around into continuous slices, about 6-8 mm thick, cutting off the head and tail of the eggplant

4

Dry corn starch on each side, which makes it easier to stick with meat, so that it does not fall out of the cooking process

5

(a) Placing the meat evenly between each eggplant, at a time when the eggplant has become an arch, which is not tight

6

(B) TURN THE EGGPLANT ON THE SIDE OF THE GRILL, 425F, APPROXIMATELY 30-40 MINUTES, AND BAKE THE REAR CODE ON THE PLATE TO BE PRODUCED

7

(a) A bowl of juice, two spoons of permafrost, one half spoon of raw, one quarter of a spoon of sugar, one half of a spoon of corn starch, one quarter of a spoon of pepper powder or one half of a cup of water, evenly mixed, with another pan, hot and oiled, one half of a spoon of ginger, one half of a spoon of onion and one half of a spoon of garlic, blasting incense

8

And pour into a bowl of juice, and the fire will burn until the bubbles rise, and the fire will be shut down

9

And sift the ginger onions with a flat net, and then pour the juice over the eggplant, so that it may be eaten。

1. After adding seasonings, stir the minced meat in one direction to make it springy. During the stirring process, add an appropriate amount of water; generally, 2-3 tablespoons of water for half a pound of meat ensures it won't be too dense. 2. Coat both sides of the vegetable slices that will touch the meat with some cornstarch. This makes it easier for the meat to adhere and prevents it from falling off during cooking. 3. The stuffed meat rolls can be steamed or roasted. 4. While the eggplants are roasting or steaming, use the time to prepare the sauce. When mixing the sauce, do not add too much light soy sauce or salt at first to avoid it being too salty; you can add more after tasting. 5. When mixing the sauce, add an appropriate amount of sesame oil to enhance the aroma and give the sauce a glossy shine. 6. To make the dish look neater and the stuffed rolls more attractive in photos, remove the ginger, scallion, and garlic residue. However, if this is for home use and photos are not needed, you can skip the straining step.