Eggplant bowl(niang qie dou )

Method of brewing eggplant bucket:

Raw materials for making eggplant brewing bucket:

250 grams of eggplant. Pork 20g, Shuifa Haimi 20g, chicken fillet 15g, egg white 15g, cherry 15g, Shuifa agaric 15g, yulanpian 15g. Peanut oil 50g, onion 15g, ginger 10g, monosodium glutamate 1g, sesame oil 10g, clear soup 100g, Shaojiu 15g, refined salt 5g, starch 50g

Making steps of eggplant brewing bucket:

Peel and cut the eggplant into 3 cm square and 2 cm thick pieces. Dig out 2 cm square in the middle to form a "bucket" shape. Wash. Cut the pork into cubes the size of mung beans, and cut the steamed rice into small pieces. Chop chicken tenderloin into mud and add egg white. Mix the wet starch and refined salt to make chicken material. Cut the cherry in half. Cut the watery fungus and yulanpian into powder. Heat the oil in a frying pan to 70% heat (about 175 ℃), add green onion and ginger and stir fry. Add diced meat, agaric, sea rice, yulanpian stir fry, add sesame oil, monosodium glutamate, mix well into stuffing, Sheng into a bowl. Put on the front bucket, spread chicken material on it, then dip it with a piece of cherry, steam thoroughly into the cage and put it into the plate. Add clear soup, monosodium glutamate, Shaoxing wine and refined salt in a frying pan, bring to a boil over medium heat, thicken with wet starch, and pour on the eggplant juice

Eggplant bowl

Brewing eggplant bucket is a delicious food, the main production materials are eggplant.

Raw materials:

250 grams of eggplant. Pork 20g, Shuifa Haimi 20g, chicken fillet 15g, egg white 15g, cherry 15g, Shuifa agaric 15g, yulanpian 15g. Peanut oil 50g, onion 15g, ginger 10g, monosodium glutamate 1g, sesame oil 10g, clear soup 100g, Shaojiu 15g, refined salt 5g, starch 50g.

Method:

Peel and cut the eggplant into 3 cm square and 2 cm thick pieces. Dig out 2 cm square in the middle to form a "bucket" shape. Wash. Cut the pork into cubes the size of mung beans, and cut the steamed rice into small pieces. Chop chicken tenderloin into mud and add egg white. Mix the wet starch and refined salt to make chicken material. Cut the cherry in half. Cut the watery fungus and yulanpian into powder. Heat the oil in a frying pan to 70% heat (about 175 ℃), add green onion and ginger and stir fry. Add diced meat, agaric, sea rice, yulanpian stir fry, add sesame oil, monosodium glutamate, mix well into stuffing, Sheng into a bowl. Put on the front bucket, spread chicken material on it, then dip it with a piece of cherry, steam thoroughly into the cage and put it into the plate. Add clear soup, monosodium glutamate, Shaoxing wine and refined salt in a frying pan, bring to a boil over medium heat, thicken with wet starch, and pour on the eggplant juice

Features:

Light and smooth, fresh and waxy, beautiful shape, unique flavor, good color and taste, elegant and popular.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Niang Qie Dou