Eggplant Box with Abalone Sauce and Garlic

Eggplant Box with Abalone Sauce and Garlic

1. Put chicken powder, pepper, salt, oyster sauce, rice wine, chopped green onion, ginger, and a little sesame oil in the meat filling.

2. Use chopsticks to whip up the flavor and set aside.

3. Use a toothed knife to cut the long eggplant into a blade, that is, do not cut the knife between the two pieces.

4. In order to be able to insert the meat, the thickness of the eggplant slices should be 0.8 cm, because they will shrink after they are cooked.

5. Sprinkle a little dry starch on the eggplant slices

6. This prevents the filling from falling off during firing.

7. After sprinkling dry starch.

8. Add the sliced eggplants one by one with the right amount of minced meat.

9. Preheat the electric baking pan, and apply a layer of olive oil in the electric baking pan with an oil brush.

10. Put the sliced eggplant with the meat filling, tightly packed in the baking pan, cover the lid and cook for five times, and then take it out without turning it over.

11. The flavored sauce can be prepared when the eggplant box is baked, and pepper, chicken powder, and rice wine can be put in the bowl.

12. Add a few drops of fresh soy sauce and mix well.

13. Pour the abalone juice in the bowl and mix thoroughly, then add doubled water and mix thoroughly.

14. The surface of the eggplant box is slightly yellow, and the egg box is still hard at this time, so you can take it out for use.

15. Put the garlic cloves in the oil on the stir-fry spoon, and start to stir-fry with cold oil.

16. Until the oil temperature rises, the garlic cloves are slightly yellow.

17. At this point, add the chopped green onion, ginger and garlic cloves and stir-fry together.

18. Pour in the adjusted abalone sauce and bring to a boil.

19. Pour the branded eggplant box into the boiling soup.

20. Stir fry over high heat to collect the juice.

21. When half of the soup is harvested, pour in the bright red peppers that have been cut in advance.

22. Stir-fry evenly to get out of the pan.

Tips:

1. The meat filling should not be marinated too salty, just slightly increase the freshness.

2. The clamping blade should be cut as evenly as possible. The middle section of the eggplant can be cut straight, and the thinner part can be cut with an oblique knife to make it look more uniform.

3. It is best to cook the garlic in cold oil when the garlic is stir-fried, so that the garlic and oil that are slowly stir-fried will have a strong flavor. Some friends have used deep-fried methods to process garlic. The color is very beautiful, but the oily garlic smell is not strong.

4. When baking or frying the eggplant box, it is only half-cooked, otherwise it will be completely rotten in the pot during baking and cannot be formed. The eggplant box does not need to be battered. First, it will absorb too much oil and feel too greasy. Second, what you eat is the original flavor of eggplant. However, before filling the stuffing, dry starch must be dusted between the eggplant slices so that there will be no separation of the meat stuffing during firing.