Eat more eggplant stuffed fried dumplings in summer, burnt and fragrant, nutritious and healthy, and treat you who don't like eggplant

Eggplant can not only be fried and eaten, but also used to make stuffed dumplings, which is also very fragrant, which is a good practice for those who don't like to eat eggplant.

 Directions:

1. Peel and dice the eggplant. Add 1 tablespoon of salt, mix well and marinate for 5 minutes to remove excess water.

2. Squeeze out the water in the eggplant with the help of a steamer cloth.

3. Add an appropriate amount of green onion and ginger water to the ground meat filling and stir vigorously, then add an appropriate amount of minced ginger, chopped green onion, salt, light soy sauce, dark soy sauce, thirteen spices, and chicken essence and mix well, then add the diced eggplant that has been squeezed out and an appropriate amount of sesame oil and mix well.

4. I didn't have my own noodles today, I bought a chaotic skin, put in the filling and wrap it into the way you like.

5. Brush the oil in the pot, put in the dumplings, fry them on low heat until the bottom is golden brown, add an appropriate amount of water, submerge one-third of the dumplings, cover the lid and simmer over low heat to dry the water.

6. Beat two eggs into a bowl, add a pinch of salt and stir well.

7. The water in the dumplings is basically stuffy, pour in the egg liquid evenly, cover the lid and simmer the egg liquid over low heat.

8. The egg liquid is completely solidified, sprinkle with sesame seeds and chopped green onions, shake a few times, and the bottom can be out of the pot when it leaves the pot.

Eggplant stuffed dumplings are delicious and nutritious, even friends who don't like eggplants will fall in love with eggplant, and friends who like it can try it!