Hakka Stuffed Eggplant

Nowadays, many Hakka dishes are quite popular because they are not only simple to prepare, but the ingredients needed are also easy to buy and the prices are not expensive. But using these simple ingredients, you can make very delicious food. Take eggplant for example. Many people can only think of stir-frying it. People must have been tired of it. Why not learn how to make Hakka stuffed eggplant? It is simple and delicious.

Ingredients

500 grams of eggplant, 100 grams of pork (cut in one piece), 500 grams of vegetable oil (75 grams actually consumed), 35 grams of soy sauce, 5 grams of cooking wine, 1 gram of MSG, and 30 grams of starch.

Production method 1:

1. Wash the pork and mash it into sauce, cut the eggplant into 0.3 cm thick slices, cut both sides into horizontal and vertical cuts, chop the onion, ginger and garlic into minced pieces, and soak them in starch in water.

2. Place the wok on high heat and pour in vegetable oil. When it is 70% hot, add the eggplant slices and fry until cooked through, then remove from the pan and drain the oil. Put the wok back on high heat, add a little oil, and when the oil is hot, add the meat sauce and stir-fry. Add chopped scallion, chopped ginger, 10 grams of soy sauce, and cooking wine, and thicken to make the stuffing (stuffed sauce).

3. Put the meat filling between every two slices of fried eggplant slices, arrange them in a bowl, steam them in a steamer over high heat for 2 minutes, and place them on a plate.

4. Put the wok on high heat, add a little oil, minced garlic, 25 grams of soy sauce, MSG, and broth, thicken with water starch, add a little cooking oil and pour on the eggplant.

Production method 2:

1. Wash the pork and chop it into small pieces. Cut the eggplant into 0.3 cm thick slices and cut it into horizontal and vertical slices on both sides. Chop the onion, ginger and garlic into small pieces and soak them in starch in water.

Hakka on the Tip of the Tongue - Illustration of how to make stuffed eggplant 22. Pour vegetable oil into a wok and heat it to 70% hot. Add the eggplant slices and fry until cooked through, then remove and drain the oil. Pour a little oil into the pan, and when the oil is hot, add the meat sauce and stir-fry, then add chopped green onion, chopped ginger, 10 grams of soy sauce, and cooking wine, and thicken to make the filling.

Hakka on the Tip of the Tongue - Illustration of how to make stuffed eggplant 33. Put the meat filling between every two slices of fried eggplant slices, turn the meat filling side upside down on a plate, steam it in a steamer over high heat for a few minutes, and then turn it upside down on the plate.