Brewed vegetables(niang shu cai )

Brewed vegetables

Introduction:

Production steps:

Step 1: wash zucchini and eggplant.

Step 2: ready made meat.

Step 3: parsley and red onion.

Step 4: prepare salt and pepper.

Step 5: a small bottle of white wine.

Step 6: chop the parsley and red onion and set aside.

Step 7: put the minced meat, chopped parsley, onion, salt and pepper into a large bowl.

Step 8: mix the stuffing and seasoning well and set aside.

Step 9: cut the eggplant in half and the zucchini in one third.

Step 10: empty the middle between zucchini and eggplant.

Step 11: brew the minced meat into the dug vegetables and put it into the baking pan.

Step 12: cover the zucchini and drizzle with olive oil.

Step 13: put it in the oven at 250 ℃ for 50 minutes.

Step 14: take out the white wine when it is roasted to 25 minutes, pour it into the baking tray, and then put it back in the oven to bake for 25 minutes.

Step 15: just cook it.

Step 16: serve with white rice.

Materials required:

Minced meat: 300g

Eggplant: 2

Round zucchini: 3

Parsley: at will

Red onion: right amount

Salt: 3 G

Pepper: a little

White wine: 125ml

Note: before putting into the oven, sprinkle a little oil on each piece of eggplant, because eggplant will be dry without oil, and the taste is not very good, so you can sprinkle more oil on Eggplant properly.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Vanilla

Chinese PinYin : Niang Shu Cai