1. I chose this white eggplant for eggplant.
2. After washing the eggplant, cut one into 4 small pieces, then dig out the eggplant meat inside and cut into cubes for later use. (The white eggplant will change color after touching it by hand, but it will not affect it. After digging the meat, it can be soaked in water)
3. Head and shell the shrimp, and remove the shrimp intestines (I cut them in half here to make the shrimp intestines easier, but you don't need to cut them). Scoop them with cornstarch and wash them with water.
4. Put the shrimp on the chopping board, then lay the knife flat, press down on the shrimp, and pull it into a green shrimp.
5. Dice carrots, onions, and eggplants, and shred lemon leaves.
6. Put all the fillings together, then add the eggs, salt, and cornstarch to mix well, then stuff them back into the eggplant coat, and sprinkle black pepper on top.
7. Steam it on high heat for 6 minutes
