Home cooked eggplant meat
Eggplant contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. The skin of purple eggplant is rich in vitamin E and vitamin P, which is of positive significance in protecting cardiovascular system and delaying human aging, which is unmatched by other vegetables.(1) After eggplant is peeled, because the trace element iron in it is oxidized by the air, it is easy to blacken, which affects the absorption of iron by the human body. Therefore, eggplant is best not to be peeled.(2) Eggplant is very "oily" in the process of cooking, and regular consumption will make people fat, so I suggest less oil when frying eggplant slices - raw frying.
Step 1 . Remove the eggplant stalks and wash them. Use a straight knife to cut the eggplant every 0.5 cm on the eggplant surface. The depth should be more than half of the eggplant surface. The other knife also cuts the eggplant slices to the end every 0.5 cm, as shown in the figure repeatedly.
Step 2 . Add 5G of chopped ginger, 5G of chopped green onion, 5G of salt, 5G of fresh soy sauce, 1 egg, a little cooking wine and 5G of sugar into the pork filling in turn, and stir clockwise until strong.
Step 3 . Insert the mixed meat into the eggplant slices, add 50G salad oil into the hot pot, and fry the eggplant slices until golden on both sides.
Step 4 . Add 10G of fresh soy sauce and 10G of sugar to color slightly, then add water to cover the eggplant slices, burn until the juice is collected, add chicken essence, and serve on a plate.
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