Homemade Eggplant with Meat
1.
Remove the stalks of the eggplants and wash them. Use a straight knife to cut every 0.5 cm on the surface of the eggplant. The depth is more than half of the surface of the eggplant. Another slice of eggplant, cut to the end with 0.5 cm intervals, repeats this as shown in the picture.
2.
Add minced ginger, 5G chopped green onion, 5G salt, 5G fresh soy sauce, 1 egg, a little cooking wine, and 5G sugar to the pork filling in turn, and stir clockwise until it becomes strong.
3.
Embed the mixed meat into the eggplant slices, add 50G salad oil in a hot pan, fry the eggplant slices until golden on both sides.
4.
Then add 10G of fresh soy sauce and 10G of sugar to lightly color, then add water to spread over the eggplant slices, cook until the juice is collected, add chicken essence, and serve.
Tips:
(1) After the eggplant is peeled, because the trace element iron in it is oxidized by the air, it is easy to turn black and affect the body's absorption of iron. Therefore, it is best not to peel the eggplant to eat.
(2) Eggplant is very "oily" during cooking, and regular consumption can make people fat. Therefore, I recommend using less oil when frying the sliced eggplant-pan frying.
