Ingredients and methods for making stuffed eggplant

Today I will tell you how to make stuffed eggplant. It’s very simple and you can learn it in a few minutes.

Ingredients for stuffed eggplant:

Ingredients: 800g eggplant (round), 250g mutton (fat and lean)

Accessories: 180g eggs, 30g wheat flour

Seasoning: 10g green onion, 5g ginger, 10g soy sauce, 2g pepper powder, 50g peanut oil, 10g sesame oil, 2g MSG

Features of stuffed eggplant:

The taste is mellow and fresh, soft and tender.

How to cook stuffed eggplant

1. Peel the eggplant and cut it into 3-4 cm thick slices lengthwise. Use a knife to make a large cut;

2. Chop the mutton into small pieces and mix with chopped green onion, ginger, pepper powder, MSG, soy sauce and appropriate amount of sesame oil to make meat filling;

3. Spread the mixed meat filling into the eggplant slices;

4. Mix eggs and flour into a paste and seal the eggplant opening;

5. Pour peanut oil into the pan and heat it up. Slowly put the eggplant slices wrapped with meat filling into the pan and fry them over low heat until they turn red. Take them out.

6. After deep frying into red sauce, place them in a bowl and steam them in a steamer over low heat until cooked.

7. After steaming, remove from the steamer and place on a plate for consumption;

8. Or add some soup for a better taste.

Tips for making stuffed eggplant:

1. Add a little salt to the eggplant slices, marinate for 15 minutes, squeeze out the water, stuff them with stuffing and fry them. The texture is soft and sticky, and the frying oil is white and can be used for other purposes;

2. Because of the frying process, you need to prepare 500 grams of peanut oil.

Tips - Food incompatibility:

Eggs: Eating them with goose meat will damage the spleen and stomach; eating them with rabbit meat or persimmon will cause diarrhea; and they should not be eaten with turtle, carp, soy milk, or tea.