Eggplant stuffed meat, the fairy combination of eggplant and meat, fresh and smooth, full of color and flavor, super rice

Today I will share with you a home-cooked dish - eggplant stuffed meat, which is simple and nutritious, good-looking and delicious, and can be described as full of color, flavor and flavor, if you are interested, let's take a look!

• Eggplant stuffed meat

The production process

Prepare ingredients: 200g of minced meat, 1-2 long eggplants, appropriate amount of green onions, ginger and garlic, green and red peppers.

Chop the green onions, ginger, garlic, green and red peppers, and separate the chopped green onions from the white green onions.

Adjust the meat filling: put the green onion and minced ginger into the meat puree bowl, then add an appropriate amount of light soy sauce, dark soy sauce (just a little to help color), sugar, salt, pepper, half an egg and a handful of breadcrumbs (or crushed steamed bread, if you don't have it, use a small amount of starch instead, but add bread sugar or crushed steamed bread to make the taste more loose), stir well, marinate for a while.

Wash and dry the eggplant, first cut it into 5-6 cm pieces, and then cut each small section evenly into four knives, and do not cut off the bottom.

Tip: If you want to cut out a beautiful knife, put 1 pair of chopsticks on the bottom of the eggplant, cut it out more evenly and prevent the eggplant from being cut.

After all the eggplant is cut, apply a layer of cornstarch to the surface and crevices of the eggplant, a thin layer is fine, and shake off the excess starch.

Applying starch can make the meat filling and eggplant better combined, not easy to fall out, and can also help lock in the moisture in the eggplant, making it more tender to eat.

Use chopsticks to fill the mixed meat filling into the gaps of the eggplant, and just fill it without stuffing too much.

When the oil temperature is six layers hot, fry the eggplant with the meat side down, fry it until browned, then turn it over and fry it again.

Reminder: When the oil is hot, you can prevent the meat from sticking to the pan, and fry the side with meat first, so that the meat is not easy to loosen first.

When they are all fried, put them on a plate and pour a little oil into the pan to stir up the minced garlic and green and red peppers.

Then add an appropriate amount of oyster sauce, light soy sauce, sugar, salt and water and bring to a boil over high heat.

Add the fried eggplant, cover and cook over medium high heat for about 5 minutes, turn over and cook for another 5-6 minutes.

Then put the eggplant on a plate, leave the soup in the pot, add a little water starch (starch and water mix thoroughly), turn on high heat to reduce the juice, turn off the heat when the soup is thick, and pour the soup on the eggplant, and sprinkle with chopped green onions.

Eggplant stuffed meat, eggplant absorbs the fat and soup of the meat, and tastes tender and juicy, while the meat filling tastes charred on the outside and tender on the inside after frying, without a little greasy.