Simple and quick sauce eggplant is the favorite in Northeast summer


3 eggplant (purple skin, long)
1 carrot
1 bamboo shoot
200g pork stuffing
2 g salt
3 eggs
50g raw soy sauce


Step 1
Add 10g soy sauce to two eggs, add a little ginger powder, pepper powder and water, beat evenly to make scrambled eggs with sauce

Step 2
Wash pork stuffing and set aside

Step 3
Chop carrots and bamboo shoots, blanch and drain

Step 4
Put a little oil in the pot and fry the meat until it changes color

Step 5
Add chopped carrots and bamboo shoots with blanched water, add a little salt, stir well, and set aside

Step 6
Put the previously beaten egg liquid with soy sauce into the pot and fry it into sauce and broken eggs, and then put the fried carrot, bamboo shoot and meat foam together and stir well out of the pot.

Step 7
Add 40g soy sauce and a small amount of water to an egg and beat evenly

Step 8
Pour a little oil into the pot and heat it. Add soy sauce and egg liquid and stir it quickly to form sauce liquid. Take it out of the pot

Step 9
The eggplant is steamed in a steamer in advance. After the meat foam and sauce are fried, put them together and stir them evenly.