Eggplant pot with mushroom(gu xiang qie zi guan )

Eggplant pot with mushroom

Introduction:

"This is also one of the dishes my mother used to make when I was a child. I made some improvements. My mother's eggplant can meat stuffing doesn't add mushrooms or thicken, but I prefer my own modified version. I often do it in summer, so I don't need to steam it. It's easy and not hot. It's fragrant, soft and smooth. It melts in the mouth. Although it's a meat dish, it's not greasy at all. When you eat a dish, your teeth are basically useless. It's nutritious and easy to absorb. It's especially suitable for the elderly and children. Let's have a try when we have time. "

Production steps:

Step 1: peel eggplant, chop onion, ginger and scallion.

Step 2: wash Lentinus edodes, squeeze them dry and chop them.

Step 3: add mushroom powder, soy sauce and sesame oil to the meat and mix well.

Step 4: add onion, ginger, salt and monosodium glutamate to stir.

Step 5: cut the eggplant into large pieces, leave about 1cm at the bottom, and don't cut it. The thickness of the eggplant should not exceed 1cm.

Step 6: put the meat stuffing into the eggplant slices with chopsticks.

Step 7: fill the whole eggplant with meat.

Step 8: steam over high heat, steam over medium heat for 20-30 minutes. (the time depends on the size of the eggplant)

Step 9: steam eggplant until it can be easily penetrated to the bottom with chopsticks. At this time, eggplant will produce a lot of soup.

Step 10: control the eggplant soup into a small pot, add starch to thicken, the sauce can hang on the spoon and flow down slowly.

Step 11: pour the soup on the eggplant pot and sprinkle with chopped chives.

Step 12: it's simple, nutritionally balanced and looks good. It's very good whether it's cooking or entertaining guests. My baby can eat a big bowl with rice.

Materials required:

Round eggplant: 1

Mushroom: 1

Meat stuffing: right amount

Scallion: right amount

Ginger: right amount

Chives: right amount

Starch: right amount

Salt: right amount

MSG: right amount

Sesame oil: appropriate amount

Note: 1, eggplant don't cut off, thin must be more even, otherwise thin has been steamed rotten, thick is not ripe. 2. Don't make the meat salty. If it's light, you can make up for it when you thicken it. If it's salty, there's no way. Be careful when stuffing the meat. Don't break the eggplant too hard to affect the shape. 3. The eggplant bottom near the plate is not easy to be cooked, so it's better to use chopsticks to easily penetrate the eggplant bottom.

Production difficulty: unknown

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Gu Xiang Qie Zi Guan