Homemade steamed eggplant clips

Because you love your home, don’t neglect the stove at home. Although now people can choose to go out and receive service from others and enjoy a ready-made meal. But if a home does not have a hot stove, then it will lose the feeling of home. Without further ado, let’s prepare the ingredients and learn how to make homemade steamed eggplant sandwiches together. Let the ordinary delicacy become the happiest scenery in the home and let love float between your lips and teeth.

Steps to make steamed eggplant clips

1. Prepare raw materials

2. Wash the eggplant and cut it into slices

3. Wash and chop the pickles, add them to the pork filling and mix well (add appropriate amount of soy sauce, salt, white pepper, sesame oil, chopped green onion and ginger to the pork filling)

4. Put the stuffing in the eggplant slices and steam in a pressure cooker for 30 minutes.

5. The steamed eggplant clips are GOOD! ! !

Steps to make purple eggplant clips

1. Cut the purple eggplant into pieces, slicing the top without cutting through the bottom

2. Wash and chop the ginger and green onion, add the washed meat, add wine, dark soy sauce, bean paste, seafood sauce, oyster sauce, and eggs, mix well, and marinate for half an hour

3. Stuff the marinated meat into the eggplant

4. Heat the pan, add oil and pour in the eggplant, fry for a while, add some dark soy sauce, oyster sauce, seafood sauce, salt, pour in appropriate amount of water and cook until the soup thickens and becomes less.

5. Serve on a plate.

Steps to make lotus root clips

1. Add chopped green onion, minced ginger, salt and light soy sauce to the meat filling and stir in the same direction. Add flour and eggs and water to make a thick batter, which can be picked up with chopsticks into a jade ribbon shape. Leave flour to bubble. Cut the lotus root into slices, not too thin.

2. Add meat filling to lotus root slices and make thin eggplant clips

1. 1. Since there was only one eggplant at home and there was quite a bit of meat filling, I only made pure meat. The meat filling is the same as the dumpling filling. Add chopped green onion, ginger, chicken essence, salt, sesame oil, dark soy sauce, oyster sauce, pepper and eggs and mix together.

2. While the filling is being marinated, prepare the eggplant: wash, remove the stems, cut in half (for easier frying), and slice into 0.5 cm slices, but do not cut through. If you want to make it easier to fry, you can cut one eggplant into four pieces.

3. Add the fillings to each layer of eggplant slices respectively. Do not add too much, so as to avoid the tension of the connected parts of the uncut eggplant, which will squeeze out the meat filling and affect the color of the eggplant.

4. Add a small amount of cooking oil into the wok. When the oil temperature comes up, add the eggplant and fry both sides on low heat. When it is fried, put it in the wok and add hot water until it almost covers the eggplant. Add a little salt and soy sauce to the pot (add according to personal preference).

5. I put too little water.

6. Cover the pot and continue to simmer. Be sure to move the pan frequently to prevent it from getting stuck. Especially when the soup is thick, it is easy to stick to the pot. When the soup is almost done, it’s ready to serve!

7. I was almost done eating when I remembered to take pictures!

1. The filling of the eggplant clips can be changed. You can also add diced beans, diced carrots, diced potatoes, diced pickles, diced celery, etc. to the meat filling; 2. The filling should not be too light. Although salt should be added to the soup during the stewing process, the saltiness of the soup is difficult to penetrate into the center of the eggplant; 3. During the stewing process, you must watch the pot, especially in the middle and late stages, when the soup is thick and it is very easy to stick to the pot; 4. Both round eggplants and long eggplants are acceptable.