How to make shrimp stuffed eggplant

Faced with so many delicious foods on the market now, I know that many people cannot resist the temptation, but many foods are not clean. In this situation, we can actually learn to cook at home. Let me first show you how to make shrimp stuffed eggplant.

1. Wash the shrimps and remove the meat. Cut them into small dices with a knife. Place the knife flat on the shrimp meat and press the back of the knife with your hand to crush the shrimp meat under the knife.

2. Add salt, sugar, soy sauce, Shaoxing wine, pepper, cornstarch and sesame oil to the minced pork and mix well to marinate. 6. Put the crushed shrimp meat in a bowl, add salt, and stir with chopsticks in one direction until you feel the shrimp meat sticking to the chopsticks and it becomes increasingly difficult to stir. Add shrimp. Add egg whites and continue stirring with chopsticks

3. Wash the eggplant with clean water and cut it into small pieces about 2cm thick with a cut in the middle (do not cut the eggplant through the first cut, cut the eggplant through the second cut)

4. Apply cornstarch to the cut in the middle of the eggplant piece and stuff it into the eggplant piece. Don't be greedy and stuff too much shrimp meat, it will be difficult to cook later.

5. Heat oil in a pan, place the eggplant with the shrimp meat facing down in the pan, and fry the shrimp meat side over medium heat until golden brown.

6. Place the eggplant flat in the pan. If the oil in the pan has been absorbed by the eggplant, add a little more oil and fry both sides of the eggplant until golden brown.

7. The eggplant is not cooked yet, add the sauce, cover the pot, and continue cooking for about 8 to 10 minutes or until the eggplant is soft.

Many people nowadays don’t know how to cook. After all, with the development of social life and the very developed catering industry, our needs for food are basically met. However, the food you make yourself still has a different taste. You can try to make shrimp stuffed eggplant yourself according to the introduction above.