Thai Sauce Tomato Dumpling
1.
Put 1.5 tsp of light soy sauce, 1/2 tsp of pepper, 1 tsp of cooking wine, 1/2 tsp of sugar, and 1 tsp of cornstarch into the minced meat. Stir evenly in one direction;
2.
Chop the green onions, put them in a bowl of minced meat, and mix well with the minced meat;
3.
Cut the eggplant into chunks, about 3-4 cm long;
4.
Use a digging spoon to dig a large cavity for the meat;
5.
Spread cornstarch evenly in the big cavity;
6.
Stuffed with minced meat;
7.
Put it in a pan and fry on both sides of the bottom over a slow fire;
8.
Fry until the surface of the minced meat is golden brown, and remove the oil filter code plate;
9.
Boil water in a pot for half a pot, add 1 tsp of salt and 1 tbsp of cooking oil, blanch the broccoli until it is broken; remove the filtered water, and mix with the fried eggplant;
10.
In a bowl, put 2 tbsp bottled Thai sauce, 1/8 tsp salt, 1 tbsp sugar, 1 tbsp tomato juice, 1 tsp corn starch, 1/4 tsp pepper, 1/2 tsp sesame oil , Stir evenly;
11.
Pour the bowl of juice into the pot and heat it on high heat until it foams and the juice becomes transparent;
12.
Pour the bowl of juice on the eggplant mound.
Tips:
1. Don't dig through the bottom when digging eggplant;
2. Put a layer of dry starch on the hole to make the meat stick to the cavity of the eggplant;
3. Don't prepare Thai sauce for a while, put sweet and sour sauce ingredients, and add a little chili oil and minced garlic to make a good sauce;
4. Fry on a slow fire so that the inside will be fully cooked and the outside will not be overly burnt. If it is fried quickly, the outside will be charred but the meat inside will not be fully cooked. I am afraid it will be steamed again. The pork must be well cooked.
