Home version of eggplant with meat filling
This family version of eggplant stuffed with meat filling is simple, fast, and particularly delicious. When paired with a bowl of rice, you will be guaranteed to eat two large bowls, which will be extremely fragrant.
Recipe Recommendations
- salty and fresh
- stewed
- half an hour
- simple
Steps for Home version of eggplant with meat filling
1
After cleaning the eggplant, wipe the water clean to avoid boiling the oil in the oil pan. Add sesame oil, part of the salt, soy sauce, pepper noodles, and cooking wine to the meat filling. Stir in one direction for a while.
2
Cut the green onion into sections and slice the ginger into slices.
3
Cut the eggplant twice, leaving some distance from the head and not cutting it. Put the meat filling into the eggplant, and apply some dry corn starch to the edge to prevent the meat filling from running out during squeezing.
4
Put cold oil in a hot pan, add ginger slices first when the oil temperature is 50% hot. Squeeze once, slip the eggplant from the edge of the pan into the oil pan to avoid the oil bursting. Put the eggplant in quickly, and then cover the lid to avoid the oil falling. Disorderly.
5
Squeeze the eggplant for a while and turn it over. If you can't grasp it well, you can use chopsticks in one hand and a shovel in the other to turn it over. Cover the pan after turning over.
6
After squeezing all sides and finding that the eggplant has become soft, you can add green onions and add some water. It is best to drown half of the eggplant. Don't drown the whole water. At this time, the eggplant is almost ready and too much water will waste fire.
7
When stewing, use medium to medium heat and simmer slowly, so that the meat flavor will penetrate into the eggplant and the meat aroma will be very strong. Turn it over when stewing to make the eggplant cook faster and more thoroughly.
8
I have almost collected the soup. If I don't like too much soup, I will stew it for a while. It would be better if I left some soup to soak in rice. When the dish is ready, turn off the heat and plate it.Home version of eggplant with meat filling Make Tips
1: When I was ready to add water when I squeezed the eggplant, I found that there was still a lot of oil. You can take out the oil and leave it back for cooking. When the oil cools, cover it with plastic wrap and be airtight. If the oil will not smell. 2: My dish is purely a family version. It is not as gorgeous as the decoration, but it tastes very delicious. When eating, I mash the eggplant and meat filling with a spoon. It is so fragrant when mixed into the rice.