Eggplant Stuffed with Bean Dregs and Minced Meat

Name: Eggplant Stuffed with Bean Dregs and Minced Meat
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 350g eggplant; 135g Pork filling; 50g Okara; 2 pieces Chives; 2 cloves garlic; 1 tbsp Oyster sauce; 1 teaspoon Soy sauce; 1/4 teaspoon Sugar; 130ml water; Some Corn flour; 1/2 teaspoon salt; 1/2 teaspoon Chicken noodles

by Rice is coming

4.8 (1)

Favorite

4

Difficulty

Easy

Time

15m

Serving

3

The bean dregs among the ingredients used in this dish are left over after making soy milk or bean curd, and most people discard it. In fact, it is very nutritious. It is a pity to throw a stranger. I want to take advantage of it. It feels very good with eggplant. Sure enough, it will be soft and salty after it is made. It is very suitable for the elderly and children or people with bad teeth. Everyone can enjoy making this dish.

Eggplant Stuffed with Bean Dregs and Minced Meat

1. Soak the eggplant in water, wash and cut into small pieces about 1.5 cm thick, and use a knife to dig out the center part

2. Chop the excavated eggplant hearts and put the eggplant rings in the microwave for 5 minutes and 3 minutes respectively

3. Decant the bitten eggplant to remove excess water, minced meat, and bean dregs in a bowl, add salt and chicken powder, stir well, and make a filling for later use

4. Put all the eggplant rings on the chopping board, sprinkle cornstarch, and stuff the stuffing

5. Chopped green onion into chopped green onion, chopped garlic cloves; sauce: 1 teaspoon light soy sauce, 1 tablespoon oyster sauce, 30 ml water, 1/4 teaspoon sugar, 1/2 teaspoon cornstarch

6. After the pan is heated, put the oil, add the stuffed eggplant and start frying

7. When frying on low heat until golden on both sides, cook in 100ml of water and cover for 2~3 minutes, then pour in the sauce, sprinkle with chopped green onion and minced garlic on high heat, then serve.

8. Serve out the plate and eat

Tips:
1. When processing the eggplant ring, it should not be too soft or too hard. If it is too soft, it will not be easy to shape. If it is too hard, it will be deformed when heated. The filling is easy to separate from the meat and the filling, and it is not possible to brew as much filling as possible;
2. After the eggplant is put in the microwave oven, it should be decanted to remove the excess water. It should be soft and cooked so that it can be mixed with other materials;
3. The eggplant heart should not be too big or too small. It is better to just use up the filling;
4. The soybean dregs are filtered from the soybean milk produced by the high-power soybean milk machine. The soybean milk can be consumed directly without filtering, so it is soft and waxy.