Health benefits
Eggplant: promote blood circulation
Ingredients
Eggplant ( 3 strips ) | Front leg meat ( 300g span> ) |
Garlic powder ( appropriate amount ) | Chopped green onion (appropriate amount) |
Oil ( appropriate amount ) | Salt ( appropriate amount ) |
Light soy sauce ( Appropriate amount ) | Cornstarch ( Appropriate amount ) |
Chicken essence ( appropriate amount ) |
How to stuff eggplant
1. Wash the front leg meat, drain the water and set aside.Wash the eggplant, and prepare chopped green onion and minced garlic.
2.Cut the eggplant into large sections and make several diagonal cuts on the eggplant, making sure not to cut it off.
3. Cut the eggplants in turn, chop the front leg meat into puree, add salt, light soy sauce, chicken essence, cornstarch, and garlic powder and marinate for 30 minutes. p>
4.Stuff the marinated meat into the crevices of the eggplant.
5. Heat the oil in the pot, add the stuffed eggplant, and fry until the surface is golden brown.When frying the eggplant, fry the meaty side first..
6. Complete picture 5, pour half a bowl of water into the pot, add light soy sauce, Simmer over low heat for 5 minutes.
7.After 5 minutes, add cornstarch and water to thicken it, and pour Put it into the pot and reduce the juice over high heat.Remember not to make the juice too dry.
8.Complete picture 7.The stuffed eggplant is finished, put it on a plate, sprinkle with chopped green onion, and eat!
Tips
1.The oil temperature for frying stuffed eggplants should be high, and the meaty side should be fried first to avoid sticking to the pan.2.Be careful when cutting the eggplants, and do not cut them.3.When collecting the juice, do not collect it too dry, but there should be some juice.It’s delicious, especially bibimbap.
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