Chrysanthemum eggplant(chang cai xin chi ju hua qie zi )

Chrysanthemum eggplant

Introduction:

"It's a new way to eat common dishes - eggplant blossoms. Eggplant is a common home dish, but apart from oil and sauce, do you have any new ways to eat it? In our opinion, eggplant is not delicious without oil! In fact, eggplant steamed delicious! It's very healthy. In the past, we used to use oil to make eggplant. Today, we'll make a steamed eggplant. "

Production steps:

Step 1: make all the ingredients for this dish.

Step 2: take a long eggplant and remove the top and root.

Step 3: cut the eggplant into 3-5cm segments.

Step 4: then cut the eggplant with a flower cutter. In order to prevent bad cutting, cut the bottom and put two chopsticks at the bottom, so that the eggplant will not be cut to the bottom. First cut the eggplant into 1cm pieces horizontally, and then cut it into pieces vertically.

Step 5: sprinkle a layer of salt on the cut eggplant. When the salt sprinkles the water out of the eggplant, the eggplant will be naturally soft. Adding a small amount of salt is equivalent to marinating the raw eggplant, which will also make the steamed eggplant taste better.

Step 6: mix the stuffing: use the pork stuffing (which can be replaced by other stuffing) to make the flower heart. Beat an egg in the stuffing, and then stir in one direction, because the stuffing is exposed. The egg will wrap the stuffing, and the moisture in the stuffing will not be lost.

Step 7: we also need to add a little seasoning, salt, onion powder, sesame oil and soy sauce to the meat. After that, stir the meat evenly. When the meat is ready, we need to steam eggplant.

Step 8: when the water in the steamer is boiling, steam the eggplant over high heat for 3-5 minutes, turn it over low heat for 2-3 minutes, and then let it collapse.

Step 9: sort it out a little, then put the marinated meat stuffing in the middle of the eggplant to make a flower heart, cover it and steam for 10 minutes, then the eggplant and meat stuffing are cooked.

Step 10: flavoring and frying: garlic is indispensable for making eggplant. Sprinkle some green onion and garlic on eggplant.

Step 11: heat the pan, pour some oil, heat the oil, pour in some steamed fish soy sauce, it can maximize the freshness of this dish.

Step 12: finally, pour the hot oil on the eggplant, and fry the garlic and green onion.

Step 13: the soup infiltrates into the eggplant. A beautiful and delicious chrysanthemum eggplant is ready. The light eggplant and the smooth meat filling are really a delicious dish in summer.

Materials required:

Eggplant: 1

Pork: moderate

Egg: one

Chives: right amount

Garlic: right amount

Soy sauce: moderate

Sesame oil: appropriate amount

Salt: right amount

Note: cutting with a knife tips: with chopsticks or other tools pad cutting materials will not cut off

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Chang Cai Xin Chi Ju Hua Qie Zi