Steamed stuffed eggplant

Overview

Steamed stuffed eggplant, less oil, lighter and healthier, friends who like it can give it a try~~

Tags

• hot dishes
• home cooking
• preparing meals
• chopped pepper
• light soy sauce
• onions
• oyster sauce
• pork stuffing
• round eggplant
• ginger
• salt
• white pepper

Ingredients

Steps

1. 1 Prepare ingredients: Try to choose the round eggplant in the picture. This type of round eggplant is more common in the north. It contains less water and tastes better than long eggplant. Prepare minced pork, chopped peppers and other ingredients.

   

2. 2 Chop chives, garlic, and ginger into pieces and set aside.

   

3. 3 Adjust the meat filling. Add onion and ginger, light soy sauce, oyster sauce, white pepper, a little salt, sesame oil and other seasonings to the pork filling

   

4. 4 Stir thoroughly in one direction until slightly stiff and set aside.

   

5. 5 Peel the eggplant and cut it in half from the middle, then cut into large thick slices. The eggplant I used was too big, more than 700 grams, and it was cut when making it. If the eggplant is small, you don’t need to cut it, just cut it into large pieces.

   

6. 6 Make two slices of eggplant into a set. Stuff the seasoned stuffing into the eggplant. You can also dip it in some cornstarch to make it sticky and stick tightly.

   

7. 7 Stuff all the eggplants one by one and put them into a deeper plate. The remaining meat filling can be placed on the side. A lot of soup will come out during the steaming process of eggplants, so you must use a deeper container.

   

8. 8 Place the fleshed eggplants into a pot of boiling water and steam them for about 15-20 minutes until soft. If you are having trouble judging whether the eggplant is raw or cooked, you can use a chopstick to pierce the middle segment of the eggplant. If it penetrates easily, it means it is almost ready!

   

9. 9 Take out the steamed eggplant and it's ready to eat, but to make it more delicious, let's make another sauce.

   

10. 10 Put a little cooking oil in the pot, add chopped green onions, minced garlic, and chopped peppers, stir-fry over low heat until fragrant, turn off the heat, add a little sugar to enhance freshness, pour in an appropriate amount of light soy sauce, and mix well.

    

11. 11 Pour the mixed chopped pepper sauce evenly over the steamed eggplant.

    

12. 12 The fresh fleshed eggplant is ready. It is tender and delicious, with a lingering fragrance on the lips and teeth. It has a good color and taste, refreshing and not greasy. It is definitely a combination of nutrition and deliciousness!