Eggplant with minced meat(rou mo qie long )

Eggplant with minced meat

Introduction:

"I've seen the meat sauce eggplant made by Qu Hao and Xuechun in diet every day. I like it very much. In the past, we used to make the eggplant box with minced meat. In fact, it's similar to the eggplant box, but the method of meat clamping is a little different. Qu Hao uses long tender eggplant and makes little dragon. We don't have long and thin eggplant here. We can only make it with local big and thick eggplant It can be said that it is a giant dragon. It looks very fanciful. Don't tell me that it looks like a caterpillar, ha ha. "

Production steps:

Step 1: water the shrimps overnight, then chop them up. Don't pour the water. In a large bowl, put about 200g minced meat, 1 / 2 tbsp ginger, 1 / 2 tbsp scallion, 1 / 2 tbsp salt, 2 tbsp soy sauce, 1 / 2 tbsp sugar, 1 / 2 tbsp pepper, 1 tbsp corn starch and 1 tbsp cooking wine. Then stir in one direction. Put the water soaked in shrimps twice until the meat completely absorbs the first tbsp Add a second tbsp of water and stir until the minced meat absorbs all the water;

Step 2: put two chopsticks on both sides of the big eggplant, just like a train track, with eggplant lying in the middle, so that the depth of eggplant cutting can be well controlled, and it will not be cut off or too shallow;

Step 3: cut the eggplant horizontally into continuous pieces, about 6 ~ 8 mm thick, and cut off the head and tail of the eggplant;

Step 4: apply dry corn starch on both sides of each slice to make it easier to stick to the meat and prevent it from falling out during cooking;

Step 5: evenly spread minced meat between each piece of eggplant. At this time, the eggplant becomes arched because it is stuffed with minced meat on one side;

Step 6: turn the eggplant upside down and bake it on the baking plate, 425f, about 30-40 minutes, then put it on the plate to be produced;

Step 7: add a bowl of juice, use a bowl, put 2 tbsp oyster sauce, 1 / 2 tbsp soy sauce, 1 / 4 tbsp sugar, 1 / 2 tbsp corn starch, 1 / 4 tbsp pepper, 1 / 2 tbsp stock or 1 / 2 cup water, stir well, another pot, heat the oil, add 1 / 2 tbsp ginger, 1 / 2 tbsp onion and 1 / 2 tbsp garlic, saute until fragrant;

Step 8: pour in a bowl of juice, bring to a boil over medium high heat and turn off the heat;

Step 9: remove the ginger, onion and garlic dregs with a flat screen, then pour the juice on the eggplant, sprinkle with onion grains for eating.

Materials required:

Big eggplant: 1

Minced pork: About 200g

Shrimp: About 50g

Chopped green onion: 1 tbsp

Ginger: 1 tbsp

Minced garlic: 1 / 2 tbsp

Scallion: 1

Oyster sauce: 2 tbsp

Refined salt: 1 / 2 tsp

1 tsp sugar

Soy sauce: 2.5 tbsp

Pepper: 2 / 3 tsp

Corn starch: 1.5 tbsp

Sesame oil: 1 teaspoon

Note: first, stir the minced meat in one direction after adding seasoning, and the meat will have tendons. In the process of mixing minced meat, you can add an appropriate amount of water. Half a pound of minced meat is generally 2-3 tbsp, and the meat won't be too tight. Second, put some corn starch or cornmeal on both sides of the meat slices, so that the meat is easy to stick and won't be tossed in the process of cooking, Three, the cooked meat can be steamed or roasted; four, during the time of baking or steaming eggplant, you can make room to mix the bowl juice. When mixing the bowl juice, don't put too much soy sauce or salt to avoid being too salty. The more the bowl juice is made, and then add more soy sauce or salt after taste; five, when mixing the bowl juice, put an appropriate amount of sesame oil to make the bowl juice more fragrant and glossy. 6、 In order to make the dishes more tidy and make them more beautiful and handsome, we remove the ginger, onion and garlic dregs. However, if we don't need to take photos for family use, we don't need to separate the dregs.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Rou Mo Qie Long