Bacon eggplant rolls recipe

Eggplants are very cheap now, so I bought some at the market and planned to make some bacon eggplant rolls. Here I will tell you how to make them:

Introduction of Bacon Eggplant Roll

When I first started cooking, I was very careful to copy down the methods, or hold a recipe book, and follow the steps in the kitchen, just like a very obedient primary school student! After cooking for a long time, I became an unruly cook. . Slowly, I began to cook without following the rules, mixing and matching as I pleased... I bought a lot of vegetables, and every day I thought about how to mix and match them, to make them nutritious, beautiful, and delicious... This dish was also the product of a sudden inspiration. It can be made in the oven or the microwave, but I was too lazy to preheat the oven, so I used the microwave. Whatever is more convenient, it is simple and quick to make, and there are both meat and vegetables, and it is really fun to roll it! Well~~ I suddenly feel that the pepper rings are like rings, so... eggplant and bacon are like a wedding!

Bacon Eggplant Rolls

Bacon Eggplant Roll Ingredients

1 eggplant 1 pack of bacon

1 carrot 2-3 pickled peppers

1 tablespoon minced garlic

2 tablespoons corn oil 1 teaspoon salt

1 tsp soy sauce 2 tsp chili oil

2 tsp cumin seeds 1 tsp Sichuan pepper powder

1 tsp cooked white sesame seeds

Bacon Eggplant Rolls

1. Wash and drain the ingredients and put all the ingredients in the seasoning into a small bowl and mix well.

2. Cut the carrots into thin strips, use a vegetable slicer to slice the eggplant into long thin slices, cut the slightly thicker pickled peppers into pepper rings about 5 mm wide, and remove the pepper seeds in the middle.

3. Place a slice of eggplant on the chopping board, then add a slice of bacon, then roll the shredded carrots and cleaned shimeji mushrooms inside. After rolling tightly, use a pepper ring of appropriate thickness to secure it.

4. Place the rolled bacon and eggplant rolls in the Lekui cooking box

5. Spoon the seasoning evenly on top.

6. Cover the lid and microwave on high for 10 minutes

Tips

1. Don’t pick eggplants that are too thick, just pick ones that are about the same width as bacon;

2. Choose peppers that are thicker, otherwise you won’t be able to wrap them tightly and securely;

3. If you use an oven, I think 200 degrees for 20 minutes is about right.

Eggplant recipe recommendation: Corn and eggplant steamed dumplings

Ingredients 1 (A) 500g flour 200g hot water

110g cold water

Material 2 (B)

400g purple eggplant, 300g minced meat

150g corn kernels 1 tablespoon chopped green onion

1 tablespoon soy sauce 1 teaspoon salt

1/2 tsp dark soy sauce 1/2 tsp thirteen spices

practice

1.Mix the meat filling, seasoning, corn kernels and chopped green onions.

2. Wash and chop the eggplant into small pieces. Heat a little oil in a pan, add the eggplant and stir-fry evenly. Turn off the heat immediately and let it cool.

3. Mix the cooled eggplant and the minced meat and set aside

4. Mix the flour with hot water, add cold water and knead into a smooth dough, cover with a wet cloth and let it rest for 20 minutes

5. Knead the dough evenly and divide it into 50g pieces

6. Roll it into thin skin, wrap it with fillings and make dumplings

7. Cover the steamer with a cloth, put the dumplings in, and boil water in the pot.

8. Put it in boiling water and steam for 15 minutes

Tips

Don't over-fry the eggplant, stop cooking when it's evenly fried.

Simmer the steamed dumplings for a few minutes without lifting the lid immediately.

Corn kernels are canned corn. If you don't have fresh raw corn kernels, you can cook them.