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.
