Production process of stuffed eggplant

I don’t know if you have ever eaten stuffed eggplant. Today I will give you a detailed introduction:

Production process

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.

Stuffed Eggplant

Craft Tips

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.

Food taste

Flavor: Fried

The taste is mellow and fresh, soft and tender.

Recipe Nutrition

Eggplant (round): Eggplant is one of the few purple vegetables and is also a very common vegetable on the table. Its purple skin is rich in vitamin E and vitamin P, which is unmatched by other vegetables. Vitamin P can soften capillaries and prevent small blood vessel bleeding. It is beneficial for patients with hypertension, arteriosclerosis, hemoptysis, and scurvy. The vitamin C and saponin contained in eggplant have the effect of lowering cholesterol. In addition, the B vitamins contained in eggplant have a certain auxiliary therapeutic effect on dysmenorrhea, chronic gastritis, and nephritic edema.

Lamb (fat and lean): Lamb is tender and easy to digest. It is high in protein, low in fat, and rich in phospholipids. It has less fat and cholesterol than pork and beef. It is a delicious winter food for warming up the body. Lamb is warm in nature and sweet in taste. It can be used as a tonic and as a therapeutic food. It is an excellent food for strengthening and curing diseases. It has the effects of invigorating Qi, replenishing deficiency, warming the middle and lower body, nourishing the kidneys and strengthening yang, regenerating muscles and strengthening strength, and resisting wind and cold.

Eggs: Eggs are rich in protein, fat, vitamins and minerals needed by the human body, such as iron, calcium, potassium, etc. The protein in them is the best protein in nature, which can repair liver tissue damage. They are also rich in DHA, lecithin and yolk, which are beneficial to the nervous system and body development, can improve brain function, improve memory, and promote liver cell regeneration. Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects. Eggs are sweet and neutral in nature. They have the effects of nourishing the heart and calming the nerves, replenishing blood, nourishing yin and moisturizing dryness.

Wheat flour: Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc. It has the effects of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst. It is mainly used to treat internal restlessness, fever, thirst, diarrhea, carbuncle, traumatic bleeding and burns.

Recipe incompatibility

Eggplant (round): Eggplant should not be eaten with black fish, as it will damage the stomach and intestines.

Mutton (fat or lean): Mutton should not be eaten with pumpkin, watermelon, or catfish, as this will easily cause stagnation of qi and lead to illness; it should not be eaten with pickled mustard greens; do not add vinegar when eating mutton, otherwise it will cause internal heat to attack the heart; it should not be eaten with buckwheat or bean paste.

This product is contraindicated with Pinellia and Acorus calamus. Avoid copper utensils; it is not suitable to drink tea immediately after eating mutton, nor is it suitable to drink tea while eating mutton.

Eggs: Eggs should not be cooked with sugar; eating them with saccharin or brown sugar will cause poisoning; 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 soft-shelled turtle, carp, soy milk, or tea.