Lantern Eggplant

Method

1. 01

   Step 1

   Wash the eggplant and cut it in half lengthwise. Slice the eggplant into pieces 2 3 apart, but do not cut all the way through. If you are worried about cutting it completely, you can place a thin bamboo stick underneath to hold it in place.

   

2. 02

   Step 2

   Add a small amount of oyster sauce, cooking wine, pepper, egg white, soy sauce, chopped green onion and ginger, and a small amount of cornstarch to the minced meat. Stir the meat mixture in one direction until well combined. You can add a little water while stirring. Marinate for about 15 minutes.

   

3. 03

   Step 3

   Wash the carrots and cut them into appropriate amounts of semi-circular slices and shreds. Use a mold to press out appropriate amounts of flower petals.

   

4. 04

   Step 4

   Add the marinated minced meat to the eggplant, then sprinkle the stuffed eggplant with cornstarch.

   

5. 05

   Step 5

   Then, heat oil in a pan until it reaches about 6 % of its maximum temperature, then lightly fry the eggplant slices coated with cornstarch.

   

6. 06

   Step 6

   Remove the fried eggplant slices from the water, then place them in a steamer with the carrot flowers (start with boiling water) and steam for about 3 minutes.

   

7. 07

   Step 7

   Draw plum blossom branches with chocolate and decorate them with petals to resemble plum blossoms. Arrange fried eggplants on top and decorate them with carrots to resemble lanterns.

   

8. 08

   Step 8

   Heat a pan with a little oil, add sugar, white vinegar, tomato sauce and a little water, then add a little cornstarch slurry and stir until boiling.

   

9. 09

   Step 9

   Simply pour the cooked sauce over the eggplant slices.