Steamed eggplant box
Overview
Fried eggplant boxes are too greasy. Steaming can not only retain the nutrition of the dish to the greatest extent, but also reduce the intake of fat, which is the best of both worlds.
Tags
Ingredients
Steps
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long eggplant and 1.5 taels of pork stuffing. (The pork stuffing is leftover from other food, and it is just right for filling an eggplant. The approximate usage is: 1 tael of pork, 1 cabbage stick, half a green onion, 4 slices of ginger, finely chopped, add salt, soy sauce, sesame oil, and stir in one direction.)
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Cut the eggplant into lobes, which are two eggplant slices connected together.
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Sandwich the meat filling between the razor blades and spread evenly.
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After finishing all the eggplant slices, place them in a deep plate or soup basin and steam them over high heat. No need to add water, soup will come out.
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At this time, you can prepare the ingredients for thickening, mince 2 cloves of garlic and cut 1 coriander into sections. Pour 1 spoon of vinegar (a small spoon usually used for soup), half a spoon of soy sauce, and 2 spoons of tomato paste into the bowl and set aside.
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Steam the eggplant boxes thoroughly for about 20-30 minutes (the time depends on the number of eggplant boxes and the size of the meat filling.), open the pot, arrange the plates, and set aside the soup in the soup pot.
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Add a little oil to the pot, sauté the green onions and ginger until fragrant, add the juice just prepared in the small bowl, and stir-fry briefly.
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Pour the soup in the soup pot into the pot and bring to a boil, add moist starch to thicken it, then pour in the minced garlic and coriander segments.
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After adding the minced garlic and coriander segments, stir briefly and pour the juice onto the eggplant box. The aroma of garlic and coriander will come out immediately. Call it a day and it’s time to start eating.
