Eggplant stuffed meat, raw bitter chrysanthemum, perfect for meals! When you don't have an appetite, just eat it

Eggplant stuffed meat

Ingredients: eggplant, beef, chopped green onion, minced ginger, thirteen spices, oyster sauce, light soy sauce, refined salt, chicken essence, sesame oil, minced garlic, soy sauce, millet spicy, sugar

First, clean the eggplant in half, first cut it with a straight knife, then cut it with an oblique blade and cut it into grooves.

Next, mix the minced meat, take a small bowl and put the minced meat cut in advance, put chopped green onions, minced ginger, a little thirteen spices, a little oyster sauce, a little light soy sauce, a little refined salt, and a little chicken essence.

Add a little sesame oil and mix evenly, and put the mixed meat filling into the eggplant groove with a small spoon to compact.

Heat the oil, wait for the oil temperature to rise to 50% hot, add the eggplant and fry, fry until it is cooked, and remove the oil.

Heat the oil, wait for the oil to heat and stir-fry the minced garlic until fragrant, add a little oyster sauce, add a little soy sauce, add an appropriate amount of water, add the millet pepper cut in advance, and add a little refined salt.

Then add a little chicken essence, add a little sugar, pour a little water starch into the pot to thicken, boil until viscous and pour on the fried eggplant.

At this time, the eggplant stuffed meat is ready, and the eggplant can be served with rice, and the rice can be simmered more.

Raw bitter chrysanthemum

Ingredients: bitter chrysanthemum, Songhua egg, dried red pepper, white sesame seeds, light soy sauce, aged vinegar, refined salt, monosodium glutamate, sugar, sesame oil, onion, minced garlic, peanuts

First of all, take a seasoning basin and hold half a basin of water, cut the cleaned bitter chrysanthemum into segments, put it in the basin and soak it for fifteen minutes, so that the bitter chrysanthemum is more crisp and delicious.

Remove from the pot and boil the water, wait for the water to boil, add the Songhua eggs and cook for 10 minutes to remove the peculiar smell of the Songhua eggs, and cut them more completely. When the time is up, take out the boiled Songhua eggs, let them cool, peel them off and cut them into pieces.

Put a glass bowl into the sliced dried red pepper segments, add a little white sesame seeds, and pour a spoonful of hot oil to fry until fragrant.

Next, mix a cold sauce, take a small bowl and put a little light soy sauce, add a little aged vinegar, add a little refined salt, add a little monosodium glutamate, add a little sugar, add a little sesame oil, and then pour in the fried chili pepper and stir well.

Take a larger seasoning pot, put in the shredded onion cut in advance, put in the cut Songhua egg, put in a little minced garlic, put in an appropriate amount of peanuts, and then pour in the adjusted cold sauce to grab and mix evenly and put on a plate.

Such a crisp and refreshing raw bitter chrysanthemum is made, rich in color, fragrant and crisp, and looks very appetizing.