Stewed meat with chrysanthemum and eggplant(niang rou ju hua qie zi )

Stewed meat with chrysanthemum and eggplant

Introduction:

Production steps:

Step 1: get the ingredients ready

Step 2: add proper amount of cooking wine, sugar, chicken essence, salt, chives and oil to the meat filling and mix well

Step 3: cut the eggplant into sections

Step 4: hold the eggplant with a pair of chopsticks. First, as shown in the picture, do not cut the bottom of the knife. Holding the eggplant with chopsticks is to prevent the eggplant from being cut off

Step 5: turn the eggplant around and cut the flowers in the opposite direction

Step 6: put the meat stuffing into the cut eggplant, and then put it into the bottom. Try to peel off every eggplant and put the meat stuffing into every part

Step 7: put the eggplant into the steamer and steam for 15 minutes

Step 8: take out the steamed eggplant and put it on the plate. Take care of the shape

Step 9: the ratio of coriander and green onion is 1:1, soy sauce and vinegar is 1:1, then add appropriate amount of garlic, sugar and chicken essence

Step 10: pour the sauce on the eggplant flowers, or dip it in the sauce

Materials required:

Eggplant: 350g

Pork stuffing: 130g

Mashed garlic: right amount

Coriander powder: appropriate amount

Onion powder: appropriate amount

Cooking wine: moderate

Sugar: right amount

Chicken essence: appropriate amount

Salt: right amount

Soy sauce: right amount

Vinegar: right amount

Note: when cutting eggplant, use chopsticks to pad, which can prevent cutting the bottom of eggplant. If you need to take a recipe, try not to cut the top of eggplant, because the top of eggplant has a radian, so its cutting effect is different from the cross section. The effect of this top is better, and the eggplant flower is more like chrysanthemum. Garlic had better be cut out three or two minutes in advance, and fully contact with the air, in order to produce allicin oxidation, anti-cancer effect

Production difficulty: ordinary

Process: mixing

Production time: half an hour

Taste: garlic

Chinese PinYin : Niang Rou Ju Hua Qie Zi