Cheese

1

The eggplant goes to the tip, slashs the thick slices, then cuts two-thirds of the eggplant in the middle with a knife

2

Thin meat, pickles, shrimp chops into meat, and then you add soy sauce, platinum oil, salt, pastry, and mix it evenly

3

Get everything ready, start making eggplants, pouring the pie into the middle of the slice。

4

The eggplant is made, the frying pan is hot, the oil is hot, the oil is not too small, because the eggplant is more oily, the eggplant is put in the frying pan and the eggplant is made of gold and yellow with the fire。

5

Fry the eggplant in gold, then put some water, which happens to be short of eggplant, add a little soy sauce, and then cover the pan until the eggplant absorbs the water, so that the eggplant can be put on the table. You can't be too salty when you're cooking, because the eggplant doesn't taste, so when you're burning the eggplant, you can bring out the eggplant

I assume the stuffed eggplant everyone usually eats is deep-fried with batter, and I personally prefer that method as well. However, since my mom has never cared for fried foods, I modified this dish. I lightly fry it, then add water and soy sauce to braise until the liquid reduces. It tastes great and is ready to serve. This method avoids deep-frying, making it a healthier option. [Note] 1 The seasoning for the filling should be on the lighter side, as you will add a little soy sauce during the braising process. This is to infuse flavor into the eggplant. If the filling is already salty, adding soy sauce later will significantly diminish the flavor of the dish. ② The eggplant must be soaked in water before cooking; otherwise, it will have a bitter taste.