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How to make delicious dumplings with eggplant stuffing

1. Boil the wrapped dumplings in boiling water until the dumplings float and drain. After the eggplant dumpling stuffing is ready, you can enjoy it with dipping sauce, hot sauce and other seasonings. Note:-eggplant dumpling stuffing can be added with some other vegetables and spices, which can be adjusted according to individual taste. When cooking dumplings, you should keep a good grasp of the time, not too long or too short, so as not to affect the taste.

2. The practice of eggplant stuffing dumplings: main ingredients: 400 grams of flour and 300 grams of eggplant 2 meat stuffing. Excipients: 1 tablespoon of soy sauce, 2 grams of chicken essence, a little salt, a little peanut oil, a little onion, a little ginger. Method step: make the noodles live well, as shown in the following figure. Wash the eggplant. Break the eggplant and lean meat in a blender and put them into a bowl and set aside. Mix the meat stuffing with soy sauce, salt, chopped spring onions and ginger, pinch the eggplant and put the excess water into the meat stuffing.

3. First, let's talk about the meat stuffing. Buy the pork stuffing and add vegetable oil, light soy sauce, monosodium glutamate and salt, then stir well in one direction. Cut the spring onions and ginger into pieces, put them into the meat stuffing and stir again. After cleaning the eggplant, cut it into diced eggplant with a knife, add a little salt and mix it with your hands, then marinate for ten minutes.

4. Sprinkle salt after cutting, squeeze out the water with bean bag cloth to avoid soup in the stuffing; put the squeezed eggplant into the meat stuffing. First put vegetable oil, then stir, stir the stuffing clockwise; mix well with the dough, do not be too hard or too soft, be sure to knead it very strongly; after kneading the dough, cut the agent, not too big, otherwise the skin will be thick; then roll the skin and put the stuffing, make dumplings, boil in water, out of the pot.

Don't squeeze too dry), add the eggplant to the meat stuffing. If you like, add a small amount of minced parsley. Next, noodles. When all the materials are ready, start making dumplings. When making dumplings, you can first roll the dumpling skin into a circle, then wrap the meat filling in the center of the dumpling skin, and gently squeeze the edge to make the dumplings look beautiful. Boil the wrapped dumplings in boiling water until they float, and you can enjoy delicious eggplant stuffed dumplings.

6. The common practice of eggplant stuffing dumplings is as follows: main ingredients: 500g flour, 2 eggplant, 100g water-hair fungus, 4-5 fragrances and 4 eggs. Excipients: right amount of onion, ginger, 50g edible oil, salt, thirteen incense, light soy sauce, sesame oil, chicken powder, oyster sauce. Mix noodles with mild salt water, reconcile and wake up for 30 minutes. Wash, peel and dice the eggplant, add a spoonful of salt and mix well. Squeeze out the water and set aside.

How to fry minced eggplant?

1. Slice the garlic and ginger and cut the eggplant into strips. Deep-fry the eggplant in oil and remove and set aside. Leave the bottom oil in the pan, first stir-fry garlic and ginger, add minced meat and stir-fry, then add yellow sauce, light soy sauce, soy sauce, cooking wine, sugar and water. Pour in eggplant and red pepper and stir well. Finally, add chicken powder to season, sprinkle with chopped onions, stir well and serve.

2. Cut the eggplant into strips and marinate with salt for 10 minutes. Put the meat stuffing in cooking wine, bean paste and cornflour, stir and marinate for 10 minutes. Put in the prepared soy sauce, light soy sauce, vinegar. Squeeze out the water from the pickled eggplant. Deep-fry for 1 minute, saute ginger, garlic and chili and pour in Pixian bean paste. Stir-fry minced meat, add eggplant and mixed sauce and stir-fry out of the pan. Brief introduction of eggplant: eggplant, Solanaceae, eggplant.

3. Materials: 2 eggplants, minced pork, garlic, chives, star anise, soy sauce, salt, cooking wine, starch, olive oil (no or no), sugar, chicken essence. Wash the eggplant, cut it into cubes, sprinkle with a little salt and marinate for about 20 minutes. Add olive oil, cooking wine, soy sauce, salt and starch to the minced meat and marinate for about 20 minutes. Slice garlic, shallots and chopped onions.

How to make eggplant stuffing

One eggplant, peeled. Cut into small pieces and marinate with salt for about 5 minutes. Take a gauze, put the pickled eggplant into the bag, squeeze out the water and set aside. There is only a little bit of eggplant after squeezing water. There is only a little bit of eggplant after squeezing water.

First of all, wash the eggplant and peel it, cut it into slices, then dice it, put it in a bowl, add the right amount of salt and stir well, marinate until the eggplant comes out of the water. Beat the pork into minced meat, then dice the chopped onions and ginger into another bowl to prepare.

The ingredients used are 7 long purple eggplant, 4 Hangzhou pepper and 1 small onion. Seasoning: salt, light soy sauce, soy sauce, soybean paste, vegetable oil, garlic, white pepper. Production steps: there are several kinds of eggplant, if you make stuffing buns and dumplings, it is better to use long purple eggplant, which tastes more fresh and tender. Scrape off the eggplant skin, cut it into Xiaoding, add 2 tablespoons of salt, stir and marinate for half an hour.

Wash the eggplant, peel and dice, cut, mix with two or three tablespoons of salt, and marinate for half an hour. Prepare four chili peppers and wash them clean. Dice sharp peppers, chopped onions and ginger and set aside. After pickling, put the eggplant into a cage cloth and squeeze it dry. Don't squeeze it too dry. After squeezing the eggplant, put in sharp pepper, chopped onion and minced ginger. Add salt, oyster sauce, light soy sauce, soy sauce, sesame oil (right amount).

The method of stuffing with spicy eggplant and steamed buns

1, chili eggplant stuffing materials: eggplant 2 onions, ginger and garlic, right amount of bean paste, right amount of chili powder, right amount of pepper powder, right amount of salt, right amount of sugar, right amount of chicken essence, right amount of oil steps: wash and cut eggplant into small pieces, boil in a pot, remove and drain. Chopped onion, ginger and garlic. Put oil in the pan, heat it, add spring onions, ginger, garlic and stir-fry for fragrance. Add Douban sauce to stir-fry the red oil, add the right amount of chili powder and pepper powder to stir-fry the flavor.

2. The method of stuffing eggplant chili: ingredients: hind leg meat, spring onions, ginger, pepper, cumin, sesame sauce, soy sauce, a little oyster sauce, salt, fried diced eggplant.

3. Eggplant stuffing is prepared as follows: material preparation: water, granulated sugar, sharp pepper, eggplant, onion foam, garlic foam, pepper, edible oil, seasoning, soy sauce, vinegar, oyster sauce, salt, spicy oil and so on. Eggplant, wash, peel and cut into small pieces. Marinate with a small amount of salt for at least half an hour. Be sure to a small amount of salt, too much salt, all into the eggplant, will be very bad, very bad to eat. Squeeze the eggplant out of water.