Two-color tomato roll with meat core
By ArvelHand
It's a beautiful and nutritious food, but it's very simple and can be used as a fancy dish for friends.
Recipe Recommendations
- Solanum purpurea appropriate amount
- pork belly stuffing appropriate amount
- pork belly slices appropriate amount
- carrots half a
- bell pepper One, medium
- diced green onion appropriate amount
- ginger appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- powder appropriate amount
- slightly spicy
- skills
- half an hour
- simple
Steps for Two-color tomato roll with meat core
1
Prepare all the necessary ingredients.
2
Dice the bell peppers.
3
Dice the carrot.
4
Add cooking wine and a little soy sauce to slices of pork belly and pork belly stuffing, mix well and marinate for a while. standby
5
Cut the two-color long eggplant into long slices.
6
Heat the oil temperature at 50% and fry the eggplant slices on both sides.
7
Generally, this process takes 1 minute to fry.
8
Lay the eggplant slices flat and cool.
9
Reheat the pan with 70% oil to heat and stir-fry the marinated meat paste until done.
10
Re-place 70% of the oil in the pan, heat saute shredded chives and shredded ginger, add diced pepper and diced carrot, and then pour the cooked meat paste into the pan and stir-fry until fragrant.
11
Stir fry for about 1 to 2 minutes, then pour in the mixed water, stir-fry over low heat and turn off the heat.
12
Add salt and chicken essence to taste before serving.
13
After the fried eggplant slices are cooled, spread the cooked meat on top of the eggplant slices.
14
Roll up the wide end towards the narrow end.
15
Rolled eggplant rolls.
16
Then set up the plate according to your preference, and place it in the microwave for medium heat for 4 to 5 minutes. It's done.Two-color tomato roll with meat core Make Tips
1. This dish is a bit on the oily side. If you prefer, you can switch from microwaving to steaming in the last step; usually, steaming for 4 minutes is sufficient. This way, there will be much less oil.
2. When making this dish for the first time, you might find slicing the eggplant difficult. Make sure to cut slowly; do not rush, or the slices will break or become mushy, and do not cut them too thin. Generally, a thickness of 5mm is best.