Two-color Meat-core Eggplant Rolls
1.
Prepare the main ingredients required.
2.
Dice the bell pepper.
3.
Dice the carrots.
4.
Add pork belly slices and pork belly filling to cooking wine, a little soy sauce, mix well and marinate for a while. spare
5.
Cut the two-color long eggplant into long slices.
6.
Fry the eggplant slices in a pan on both sides of the oil at 50% heat.
7.
Generally, this process is enough to fry for 1 minute.
8.
Spread the egg slices flat and cool.
9.
Set the pan again to 70% heat and fry the marinated meat.
10.
Put the oil in the pan again to 70% hot saute the chopped green onion and ginger, add the diced pepper and carrot, and fry until fragrant. Then pour the cooked meat into the pan and fry together.
11.
Stir-fry for about 1 to 2 minutes, then pour in the water and stir-fry the flour and turn off the heat.
12.
Season with salt and chicken essence before serving.
13.
After the fried eggplant slices have cooled, spread the cooked meat filling on the eggplant slices.
14.
Roll up from the wide end to the narrow end.
15.
Rolled eggplant rolls.
16.
Then arrange the plate according to your preference and put it in the microwave oven on medium heat for 4 to 5 minutes. It's done.
Tips:
1. This dish is a bit too oily. If you don't like it, you can change it to steaming in the last step by microwave. Generally, steaming for 4 minutes will do. This way the oil is much less.
2. The first time you make this dish, you may be annoyed by poorly cutting the egg slices, so you must cut it slowly, not too fast or it will break and rotten, not too thin. Generally 5MM is most suitable
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