Chrysanthemum eggplant

By RustyHaag

Chrysanthemum eggplant
New to eat a regular dish-eggplant blooming. Eggplant is the most common home-cooked dish, but apart from oil and sauce, do you have any new ways to eat it? We think that eggplant is not delicious without oil! In fact, steamed eggplant is also delicious! It's very healthy. In the past, we used to make eggplants with oil and braise them. Today, we will make a steamed eggplant.

Recipe Recommendations

  • eggplant 1 piece
  • pork appropriate amount
  • eggs one
  • chives appropriate amount
  • garlic appropriate amount
  • soy sauce appropriate amount
  • sesame oil appropriate amount
  • salt appropriate amount

Steps for Chrysanthemum eggplant

  • Make step 0
    1
    All the ingredients for this dish.
  • Make step 1
    2
    Take a long eggplant and remove the tops and roots of the eggplant.
  • Make step 2
    3
    Cut the eggplant into 3-5 cm sections.
  • Make step 3
    4
    Then cut a knife on the eggplant. To prevent it from being cut well, cut off the bottom and place two chopsticks on the bottom so that it will not cut to the bottom. Cut the eggplant horizontally into 1 cm pieces, and then vertically. Cut it into pieces.
  • Make step 4
    5
    Sprinkle a layer of salt on the cut eggplant. When the salt sprinkles out the water in the eggplant pieces, the eggplant will naturally soften. Adding a small amount of salt is equivalent to marinating the raw eggplant, which will also make the steamed eggplant taste better.
  • Make step 5
    6
    Mix stuffing: Use pork stuffing (which can be replaced with other meat stuffing) to make the flower center, beat an egg in the meat stuffing, and then stir in one direction, because the meat stuffing is exposed outside, and the egg wraps the meat stuffing, and the water in the meat stuffing will not be lost.
  • Make step 6
    7
    We also need to add a little seasoning to the meat filling, add a little salt, chopped green onion, sesame oil, and soy sauce, and then stir the meat filling evenly. After the meat filling is mixed, we will put the pot to steam the eggplant.
  • Make step 7
    8
    When the steamer water is boiling, put the eggplant in and steam on high heat for 3-5 minutes. Turn it to low heat and steam for 2-3 minutes, and let it fall down.
  • Make step 8
    9
    Tear it up a little, then put the marinated meat filling into the middle of the eggplant to make a flower center, cover and steam for 10 minutes, until the eggplant and meat filling are cooked, and you can finish it.
  • Make step 9
    10
    Flavor and fry: Garlic is indispensable for making eggplant. Sprinkle some green onions and garlic on top of the eggplant.
  • Make step 10
    11
    Heat the pan and add some oil. After the oil is heated, add some steamed fish soy sauce. It can freshen the dish to the greatest extent.
  • Make step 11
    12
    Finally, pour the mixed hot oil on the eggplant, and fry the minced garlic and chopped green onions to create a fragrance.
  • Make step 12
    13
    The soup penetrates into the eggplant, and a beautiful and delicious plate of chrysanthemum eggplant is ready. Light eggplant + smooth meat filling is really a delicious dish in summer.

    • Chrysanthemum eggplant Make Tips

    Tip for cutting connected slices: Place chopsticks or another tool underneath the ingredient while cutting so it won't be cut all the way through.

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