Grilled Eggplant with Shiitake Mushrooms and Minced Meat
1.
Prepare ingredients: long eggplant: appropriate amount, wash and set aside.
2.
Shiitake mushrooms: appropriate amount, soak in warm water, wash and set aside.
3.
Coriander: appropriate amount, garlic: appropriate amount, peas: appropriate amount, red pepper: appropriate amount, wash and set aside. Among them, peas (blanched and blanched with water) and red peppers are used for color matching. You can also choose other beautifully colored ingredients according to your taste. White pepper: appropriate amount, salt: appropriate amount, sweet noodle sauce: appropriate amount, soy sauce: appropriate amount, cooking wine: appropriate amount, onion ginger: appropriate amount, sesame oil: appropriate amount.
4.
Ingredients to be prepared: minced meat: moderate amount
5.
Add cooking wine and soy sauce to the minced meat, beat and mix thoroughly.
6.
Add minced ginger and white pepper and continue to beat.
7.
Fill the meat with an appropriate amount of water, and the meat will taste very soft and waxy.
8.
Add the sweet noodle sauce and beat evenly.
9.
Sprinkle in the chopped green onions, do not beat them, pour some sesame oil on the chopped green onions. The advantage of doing this is to wrap the onion fragrance with oil, and then continue to beat, so that the minced meat will be more fragrant.
10.
Add salt and chopped shiitake mushrooms, beat evenly, and set aside after mixing the meat.
11.
Divide the eggplant into two lengthwise with a knife, and make a uniform knife mark on the eggplant. The advantage of this is that it is easy to mature and easy to taste. Don't scratch the eggplant skin too deeply.
12.
Spread a little salt on the surface of the eggplant. Spread the salt evenly. And brush the right amount of cooking oil, not too much oil, as long as the brush is even. Put it into the oven for the first baking. The middle layer is 160 degrees for 10 minutes. Please adjust the temperature and time according to the size and quantity of the eggplant. As long as you see that the eggplant has become slightly transparent, prick it with chopsticks to feel that the eggplant is soft.
13.
While waiting for the roasted eggplant, let's fry the meat. After the oil in the bottom of the pot is hot, put the minced meat in the minced meat, break up the minced meat at medium heat, and stir-fry on high heat.
14.
Stir-fry the meat and serve.
15.
After the eggplant is baked for the first time, the fried meat is stuffed on the eggplant, and it is put into the oven again at 160 degrees for 5 minutes.
16.
Sprinkle with diced red pepper, peas, minced garlic, and coriander while it is hot to brighten the color and enrich the taste.
17.
Different from the traditional steaming, stewing, boiling, and other methods, roasting gives ordinary ingredients an unusual taste through its unique energy transfer method.
18.
The ingredients are in close contact with the oven, and the heat energy penetrates through the layers to make the ingredients quickly ripen, which will not cause the loss of nutrients while giving the ingredients a special taste.
19.
The roasted eggplant is charred on the outside and tender on the inside, and the excess oil in the meat filling is melted by the high temperature during the roasting process, which inadvertently achieves a perfect balance of taste and nutrition.
20.
Perhaps the meaning of all food is to make foodies feel the value of themselves and their stomachs.
Tips:
1. For the sake of beauty, the eggplant stalks are not cut off. Please take care of it when eating.
