Minced eggplant bun(rou mi qie zi bao )

Minced eggplant bun

Introduction:

"My husband loves the dishes I learned from my mother-in-law. The method of meat stuffing is learned from my mother. Without cooking wine, it can better reflect the flavor of meat. "

Production steps:

Step 1: make meat stuffing < br > 1) put Chinese prickly ash into a small bowl, add a little water, put it in the microwave oven, heat it high for one minute, and make Chinese prickly ash water, and set it aside. This step can also be replaced by Zanthoxylum powder.
2) Cut the green onion into pieces < br > 3) put the green onion, ginger powder, salt, soy sauce, sesame oil and egg white into the minced meat in turn and mix them together < br > 4) add a little pepper water and continue to stir. See pepper water fully integrated into the meat, you can add a little more. Until the meat is slightly thick, scoop it up with a spoon and it won't flow down.

Step 2: set the minced meat aside for use

Step 3: peel the eggplant, divide it into pieces, and cut it with a blade. An eggplant can be cut into 2-3 pieces quickly, and then each piece of eggplant can be cut into several pieces 1cm wide, without cutting, the top is connected. If the eggplant is tender, you don't need to peel it.

Step 4: stir the meat stuffing twice more, and start stuffing the meat between every two pieces of eggplant

Step 5: steam over high heat for 15 minutes, turn off the heat and keep it stuffy for 5 minutes

Materials required:

Round eggplant: 2

Minced meat: 4 liang

Scallion: 7cm section

Ginger powder: a little

Salt: 3 tbsp

Sesame oil: a little

Soy sauce: a little

Zanthoxylum bungeanum

Egg: 1

Note: 1) eggplant as far as possible to choose more tender, can not peel, more nutritious, good taste. You'd better buy the seedless eggplant. 2) if the meat stuffing is frozen, take it out before going to work, put it in a bowl, put it in the cold room, and use it when you come back. It's melted and fresh. 3) don't put too much egg white in the meat stuffing, otherwise it's easy to thin. If it's thin, add some starch to the meat. 4) Don't put egg yolk in the meat, or the meat will be dry and not delicious

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: Original

Chinese PinYin : Rou Mi Qie Zi Bao