Fresh meat and large eggplant, clear heat and relieve heat, tender and delicious, especially suitable for summer consumption

 

The "Fresh Meat Flesh Big Tomato" shared today is just a steamed cooking method, less oil and light, suitable for summer eating, friends who like it can give it a try~~

——Fresh meat and eggplant——

【Ingredients】

Ingredients: 1 round eggplant, 150 grams of pork filling

Excipients: 1 teaspoon chopped pepper, 3 cloves of garlic, 5 grams of ginger, 2 chives, 1 teaspoon light soy sauce, 1 teaspoon oyster sauce, a little white pepper, a little monosodium glutamate, 1 teaspoon cooking wine, appropriate amount of sesame oil

【Directions】

Step 1: Prepare the ingredients: Try to choose the round eggplant in the picture, this round eggplant is more common in the north, with less water content and better taste than long eggplant, in the preparation of minced pork, chopped pepper and other ingredients.

Step 2: Cut the chives, garlic and ginger into minced pieces for later use.

Step 3: Adjust the meat filling, add minced green onion and ginger, light soy sauce, oyster sauce, white pepper, a little salt, sesame oil and other seasonings to the pork filling.

Step 4: Stir well in one direction until slightly strong and set aside.

Step 5: Peel the eggplant from the middle of all two, then cut into large thick slices. The eggplant I used is too big, more than 700 grams, and I cut it when I made it, and if the eggplant is small, I don't need to cut it, I can cut it directly into large slices.

Step 6: Make a group of two slices of eggplant, stuff the flavored filling into the eggplant, or dip some cornstarch to make it sticky and tighter.

Step 7: Stuff all the eggplants in turn, put them into a darker plate, and the remaining meat filling can be placed on the side casually. The process of steaming eggplant will produce a lot of soup, so it is better to have a deeper container.

Step 8: After boiling the boiled eggplant, steam it for about 15-20 minutes, and the eggplant will be soft. If you can't judge whether the eggplant is raw or cooked, you can use a chopstick to pierce the middle petal of the eggplant, and it is easy to pierce through, which is basically cooked!

Step 9: Take out the steamed eggplant, so that it can already be eaten, but in order to make it more delicious, let's make another sauce.

Step 10: Put a little cooking oil in the pot, add the chopped green onion, minced garlic and chopped pepper and stir-fry over low heat until fragrant, turn off the heat, pour in an appropriate amount of light soy sauce and mix well.

Step 11: Pour the mixed chopped pepper juice evenly on the steamed eggplant.

The fresh meat and tomato are ready, tender and delicious, fragrant on the lips and teeth, and good in color and taste, refreshing and non-greasy, it is definitely a combination of nutrition and deliciousness!

Tips:

1. The meat filling should be whipped until it is slightly glued, more sticky, and steamed out to become a cake-shaped, which is more elastic.

2. If you are afraid of trouble, you can directly cut the meat with the blade, but the bottom of the clip blade cannot clamp the meat, and the meat cannot be too thick, so there is not much meat in this way.