Canned eggplant with mushroom flavor
Overview
This is also one of the dishes that my mother often cooked when I was a child. I have made some modifications. The eggplant stuffing made by my mother does not add shiitake mushrooms and does not thicken the meat, but I prefer my modified version. I often make it in the summer, so I don’t have to worry about steaming it, which saves trouble and doesn’t get too hot. It is soft, tender and melts in your mouth. Although it is a meat dish, it is not greasy at all. Your teeth are basically useless when eating this dish. It is rich in nutrients and easy to absorb, especially suitable for the elderly and children. Please give it a try when you have time.
Tags
Ingredients
Steps
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Peel the eggplant, mince the onion, ginger and chives and set aside.
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Wash the mushrooms, squeeze out the water and chop into small pieces.
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Add minced mushrooms, soy sauce and sesame oil to the meat filling and mix well.
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Add onion, ginger, salt and MSG and stir well.
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Cut the eggplant into large slices, leaving about 1 cm at the bottom. The thickness of the eggplant slices should not exceed 1 cm.
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Use chopsticks to stuff the well-mixed meat filling into the eggplant slices (stuff as far down as possible).
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The whole eggplant is stuffed with meat filling.
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Steam over high heat, then steam over medium heat for 20 to 30 minutes. (The time depends on the size of the eggplant)
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Steam the eggplant until it can be easily penetrated with chopsticks to the bottom. At this time, the eggplant will produce a lot of soup.
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Put the eggplant soup into a small pot, add water and starch to thicken it, and the juice can hang on the spoon and slowly flow down.
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Pour the soup over the eggplant pot and sprinkle with chopped chives and it's done.
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It is simple, nutritionally balanced and looks good, whether you are cooking it yourself or entertaining guests. Mixed with rice, my baby can eat a big bowl.
