My husband loves eating the dishes he learned from his mother-in-law.
The method of meat filling was learned from my mother. It can better reflect the aroma of the meat without cooking wine.
Minced eggplant bun
By MurielDeckow
Recipe Recommendations
- round eggplant of 2
- meat emulsion 4 two
- green onions 7cm section
- ginger powder a little
- salt 3 spoons
- sesame oil a little
- soy sauce a little
- pepper pepper
- eggs 1 piece
Steps for Minced eggplant bun
1
Making meat filling 1) Put the pepper into a small bowl, add a little water, put it in the microwave, and heat it high for one minute to make pepper water for later use. This step can also be replaced by Zanthoxylum bungeanum powder. 2) Cut the shallots into shredded pieces. 3) Put the shredded shallots, ginger powder, salt, soy sauce, sesame oil, and egg white into the meat paste in turn, and stir well. 4) Add a little pepper water and continue to stir. After seeing that the pepper water is fully integrated into the meat filling, add a little again. Until the meat filling is slightly thick, scoop it up with a spoon and will not flow down.2
Let the mixed meat paste stand for use3
Peel the eggplant, divide it into pieces, and cut it with a blade. An eggplant can be cut into 2- 3 slices, and then cut each piece of eggplant into several slices of 1 cm wide. If you don't cut it, you will be connected to the top. If the eggplant is tender, there is no need to peel it.4
Stir the meat filling twice more and start stuffing the meat between each two slices of eggplant, not too full5
Put on the pan and steam on high heat for 15 minutes, turn off the heat and simmer for 5 minutes to finishMinced eggplant bun Make Tips
1) Try to choose relatively tender eggplants; you can leave the skin on for better nutrition and texture. It is best to buy the seedless variety.
2) If the meat filling is frozen, take it out and place it in a bowl in the refrigerator before work. It will be perfectly thawed and fresh when you return.
3) Don't add too much egg white to the meat filling, or it will get runny. If it gets runny, add some starch to the filling.
4) Never put the egg yolk into the meat, or the filling will become dry and taste bad.