Eggplant Stuffed with Meat and Chrysanthemum
by Ai Gang Ai Yuan
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Prepare the ingredients
2. Add appropriate amount of cooking wine, sugar, chicken essence, salt, chives and oil to the meat and mix thoroughly
3. Eggplant cut into sections
4. Clamp the eggplant with a pair of chopsticks. First, cut the flower knife as shown in the picture. Do not cut the bottom into sections. Clamp the eggplant with chopsticks to prevent cutting off the eggplant.
5. Turn the eggplant around and cut the flower knife in the opposite direction
6. Stuff the meat stuffing into the cut eggplants, and stuff it into the bottom. Try to peel off each eggplant, and stuff every part of the eggplant into the meat stuffing.
7. Put the eggplant in the steamer and steam for 15 minutes
8. Take out the steamed eggplant and put it on the plate, and take care of its shape
9. The ratio of chopped coriander to chopped green onion is 1:1, soy sauce and vinegar 1:1, then add some garlic, sugar, chicken essence and mix thoroughly
10. The prepared juice can be poured on the eggplant blossoms, or it can be eaten with the juice
Tips:Use chopsticks when cutting the eggplant to prevent the bottom of the eggplant from being cut off
If you need to take a recipe, try not to cut off the top of the eggplant, because the top of the eggplant has a curvature, so its cut effect is different from the cross section. The effect of this top is better, and the finished eggplant flower is more Looks like a chrysanthemum.
It is best to cut the garlic three or two minutes in advance and fully contact with the air to oxidize to produce allicin, which has an anti-cancer effect
