Lantern Eggplant
Overview
It is said that eating at least five colors of food every day is considered a healthy diet. Most of the colors of steamed vegetables and fruits are red, yellow and green. There are not many purple foods. Eggplant is one of them. It is homely and nutritious. It contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Eggplant is suitable for both meat and vegetables. It can be stir-fried, roasted, steamed, boiled, fried, served cold, and made into soup. The lantern eggplant dish I made today is not only eye-catching in appearance and appetizing, but also tastes great. There is no soup left at the end of the meal. When choosing long eggplants, be sure to choose those that are firmer to the touch, otherwise they will get old easily inside. It is best not to peel eggplants when eating them, because eggplant skins contain vitamin B. Vitamin B and vitamin C are good partners. The metabolism of vitamin C requires the support of vitamin B. Eating eggplants with the skin on can help promote the absorption of vitamin C.
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Ingredients
Steps
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Wash the eggplant and cut it in half lengthwise from the middle.
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With the flat side facing down, you can use chopsticks to place it on both sides to cut into continuous small slices.
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Cut off 10 pieces at a time.
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Add 1 spoon of light soy sauce, 1 egg, 2 grams of salt, a little minced onion, ginger and garlic into the meat filling, mix well.
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Sandwich the mixed meat filling between the eggplant slices. Put it in the pot and steam it for seven or eight minutes after boiling.
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Drain the steamed eggplant from the water in the plate.
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Add tomato paste, white vinegar, sugar, and water starch to the bowl and mix well.
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Put a little oil in the pot, when the oil is hot, add the onion, ginger and garlic and stir-fry until fragrant.
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Change to low heat, pour in the prepared juice, until the soup thickens, turn off the heat.
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Pour over eggplant.
