Boiled Eggplant Rolls

Name: Boiled Eggplant Rolls
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 pcs Eggplant (round); 2 pcs tomato; 3 thin-skinned peppers chili; Or 300g of pork belly Ribs; a little ginger; 4 cloves garlic; a little Shredded Scallions; 4g salt

by Jamie 5698545373

5.0 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

4

"Xinjiang Yibaoxian" paper rolls, as a qualified foodie, what is the definition of your food? Whether Xinjiang Yipot Fresh Paste Rolls have occupied your taste buds. I was born in Xinjiang. In addition to Xinjiang’s hand pilaf, my favorite is Xinjiang sticky rolls. It tastes good and it’s better to make a pot similar to the Northeast. One pot includes vegetables, meat, and staple food. , It is enjoyable to eat and easy to do. I fell in love with him immediately, fell in love with Xinjiang, fell in love with boiled eggplant paper rolls!

Ingredients

2 pcs Eggplant (round)
2 pcs Tomato
3 thin-skinned peppers Chili
Or 300g of pork belly Ribs
a little Ginger
4 cloves Garlic
a little Shredded Scallions
4g Salt

Boiled Eggplant Rolls

1. Wash the eggplants, tomatoes, and peppers well and control the water. Cut the ribs into sections and wash them well.

2. As shown in the picture, the different materials are cut and plated separately for later use!

3. No photos were taken in this step, please refer to other recipes and rolls, and roll the rolls (this step is done before preparing the vegetables).

4. Put oil in the pan, stir-fry the eggplant until it is slightly dehydrated, set aside. Put a little base oil in the pan to heat up, add the ribs and stir-fry until golden color, add green onion, ginger, garlic and fry until fragrant. Stir-fry the salt and green pepper, add a little water, lay the vegetables flat, put in the fermented raw flower rolls, cover the pot and heat on medium heat for 15 minutes.