Non-fried Eggplant Box
1.
Prepare two long strips of eggplant
2.
Pork filling: Add ginger, dark soy sauce, light soy sauce, salt, dry starch, egg white, chicken essence to the meat filling.
3.
Shredded shiitake mushrooms, shredded wood ears, shredded vermicelli (not photographed, just cooked and chopped)
4.
Stir the minced meat in one direction to make the minced meat more chewy, and then add the shredded shiitake mushrooms, minced fungus and vermicelli respectively. Mix the stuffing well and set aside.
5.
Cut the eggplant into two centimeters, and then cut it in the middle, but don’t cut it off, and form a box.
6.
Add the minced meat to the eggplant box
7.
Add egg, five-spice powder and warm water to flour to form a paste
8.
Eggplant is full of paste
9.
Heat a thin layer of oil in the pan, put the eggplant in the pan and fry until both sides are golden brown, about 30 seconds
10.
The fried eggplant is coded and placed in the baking tray
11.
After preheating the oven at 160° for 5 to 8 minutes, put it in the upper layer, turn it over every 5 minutes, and you can take it out when both sides are baked (the upper ones are a little bit mushy~)
12.
Prepare the sauce and soup: dark soy sauce, light soy sauce, vinegar, sugar, chicken essence, salt, tomato sauce, green onion, ginger and garlic.
13.
The side dishes for the sauce are red peppers and quick-frozen vegetables, which contain carrots, green beans, corn kernels and adzuki beans. You can choose other vegetables you like without quick-frozen vegetables.
14.
Heat oil in the wok, add the pepper, and then remove the aroma of pepper, add the side dishes and stir for 1 minute, then add the soup, half a bowl of warm water, add wet starch after 2 minutes, and close the pan.
15.
Finally, pour the soup on the eggplant box.
Tips:
1. The tomato sauce for soup has a fresher taste
2. Those who don’t have an oven can also use an electric baking pan or microwave, as long as the eggplant box is cooked.
3. Cut the eggplant box as thin as possible, and the stuffing must be marinated for 10 minutes in advance to taste better
