Eggplant folder

Overview

The eggplant is filled with the fragrance of meat, and paired with various simple seasonings. The eggplant absorbs all the juice of the meat, making it feel like home

Tags

• hot dishes
• vegetarian dishes
• coriander
• egg
• five spice powder
• flour
• hot pepper
• light soy sauce
• long eggplant
• oil
• onions
• pork
• ginger
• green pepper
• salt
• tomatoes
• white pepper

Ingredients

Steps

1. 1 Prepare 3 long eggplants (long eggplants are more tender), 1 green onion, half a green pepper, half a sharp pepper (you can adjust the spiciness according to your personal taste), 1 tomato, and peel the eggplants

   

2. 2 Mix minced green onion, minced ginger, one egg white, salt, five-spice powder, and light soy sauce evenly, and add some water to make the meat filling smoother and more tender. 2. Cut the eggplant into segments and cut the segments vertically. 3. Use a knife to cut the eggplant into pieces for filling (that is, open on both sides and not on both sides).

   

3. 3 Put the meat filling into the sliced eggplant. 2. Mix 50 grams of flour and 2 eggs into a paste. 3. Dip both sides of the stuffing into the egg batter and seal.

   

4. 4 Pour a little oil into the pot, add onions and tomatoes and stir-fry, reduce the heat to low, place the eggplant clips in the pot, press them with a plate (to prevent the eggplant and meat filling from spreading), pour water basically parallel to the eggplant clips, add pepper, light soy sauce (2 tsp), salt, pepper, and green pepper and simmer for 20 minutes (bring to a boil, then change to medium heat)

   

5. 5 Okay, the fragrant eggplant is out of the pot!