Minced Pork and Eggplant Cup
Overview
Efficacy of eggplant: Eggplant is a high-quality and low-cost vegetable, and it is also a very common home-cooked vegetable on the table. Traditional Chinese medicine believes that eggplant has a cold nature and taste, and has the functions of dispersing blood stasis, reducing swelling and pain, treating cold and heat, dispelling wind, dredging collaterals and stopping bleeding. Eggplant was included in the emperor's meal list in ancient times. The nutritional value of eggplant is very high. Its main ingredients are trigonelline, stachydrine, choline, protein, calcium, phosphorus, iron, VA, VB, and VC. In particular, the sugar content is twice as high as that of tomatoes. Eggplant fiber also contains a certain amount of saponin, and purple eggplant is rich in Vpp.
Tags
Ingredients
Steps
-
Preparation of ingredients: Xinyuan Sunshine, original ecological vegetables--Long eggplant
-
Prepare ingredients; eggplant and prepared pork filling
-
Scoop out the heart from the middle
-
After digging them all in turn
-
Put cold water in a small pot and bring to a boil
-
Add the dug eggplant hearts, cut them raw and blanch them
-
After cooling, squeeze out the water
-
Cut into cubes and stir evenly with the minced meat
-
Fill into long eggplant
-
It’s best to cover the plate to prevent water vapor from flowing in and the plastic wrap to come into direct contact with the food. I don’t think it’s safe, so I’ll just have to figure it out by myself
-
After steaming for 20 minutes, set aside
-
While steaming eggplant, prepare the sauce
-
Put a small amount of water and soy sauce into the bottom pot and bring to a boil
-
Add water starch and bring to a boil until the juice becomes a little thicker. Turn off the heat and add a few drops of sesame oil
-
Put the juice on top
-
Finally, add minced garlic and that’s it.
