Eggs with meat
By ShanelWelch
Eggplant contains protein, fat, carbohydrates, vitamins, and various nutrients such as calcium, phosphorus, and iron. The skin of purple-skinned eggplant is rich in vitamin E and vitamin P, which is of positive significance for protecting cardiovascular vessels and delaying human aging. This is unmatched by other vegetables.
Recipe Recommendations
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Eggs with meat
1
Remove the stalks and wash the eggplant, use a straight knife to cut a square flower knife every 0.5 cm on the surface of the eggplant, and the depth reaches more than half of the eggplant surface. Another knife also cuts the eggplant slices to the end 0.5 cm apart, and this is repeated as shown in the picture.
2
Add minced ginger, 5G each of chopped green onion, 5G salt, 5G fresh soy sauce, 1 egg, a little cooking wine, and 5G sugar into the pork filling in turn, and stir clockwise until strong.
3
Embed the mixed meat paste into the eggplant slices, add 50G of salad oil to the hot pan, and fry the eggplant slices until golden brown on both sides.
4
Then add 10G of fresh soy sauce and 10G of sugar to color slightly, then add water over the eggplant slices, cook until the juice is complete, add chicken essence, and plate.Eggs with meat Make Tips
(1) After peeling the eggplant, the trace element iron in it is oxidized by the air, which can easily turn black and affect the body's absorption of iron. Therefore, it is best not to peel the eggplant and eat it. (2) Eggplant is very "oily" during cooking, and frequent consumption will make people fat. Therefore, I suggest putting less oil in frying the eggplant slices-fried pan.