After going to Jasmine Restaurant, you will know a hot dish,"Eggplants from the Autumn of That Year". I did it at home today and it felt good.
Eggplant is rich in nutrients and contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. In particular, the content of vitamin P is very high. Every 100 grams contains 750 mg of vitamin P.
Containing vitamin E has the functions of preventing bleeding and anti-aging. Eating eggplant regularly can prevent the level of cholesterol in the blood from increasing, which has positive significance in delaying human aging.
Eggplants that autumn
By ElveraBins
Recipe Recommendations
- salty and fresh
- fried
- an hour
- senior
Steps for Eggplants that autumn
1
Wash the meat first.
2
Chop into mud.
3
Add cooking wine, soy sauce, starch, monosodium glutamate, sugar, and water and mix well in one direction.
4
Wash the eggplant.
5
Cut into 0.8 and 1 cm slices without cutting off the bottom.
6
Dig it like this with a knife.
7
Add meat filling in the middle.
8
Put the oil in the pan, add the eggplant 60% heat, and the meat surface faces down.
9
Put the other one in the pan, fry until golden brown, and then fry the other side.
10
Fry well and serve on a plate.
11
Put in a steamer and steam over high heat for 8 minutes.
12
Pick up another pot, add a little oil, add onions and shredded ginger and saute until fragrant.
13
Pour the raw juice of the steamed eggplant into the pan. Pour in soy sauce, sugar, salt, and monosodium glutamate, thicken with water starch, and add sesame oil to season before taking out of the pan.
14
Take it out of the pan and pour it over the eggplant.Eggplants that autumn Make Tips
Put in the meat filling, cooking wine, soy sauce, starch, monosodium glutamate, and white sugar, and be sure to add water slowly. Mix well in one direction.