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How to adjust the eggplant dumpling stuffing is the best

1. Eggplant stuffing dumplings: long eggplant, spring onions, ginger, meat stuffing (slightly fat). Seasoning: salt, chicken essence, thirteen incense, sesame oil, light soy sauce. Peel off the eggplant. Spring onions and ginger hide in the meat stuffing. Chop the eggplant, too. Don't chop it too much. Mix eggplant and meat stuffing, add salt, chicken essence, light soy sauce (a little bit), sesame oil, thirteen incense (a little bit), and sprinkle with hot oil. Mix well and serve.

2. Peel the eggplant and cut it into small pieces without chopping. Squeeze the vegetable juice by hand. Meat: meat stuffing should be seasoned and stirred separately, chopsticks should be stirred in one direction, too dry, add some water, and stir hard, just a little sticky and shiny. Mix the seasoning together, such as chopped onions, minced ginger, monosodium glutamate, salt, pepper noodles, sesame oil, vegetable oil, soy sauce, etc.

3. Dice the eggplant and add salt, kill the water and squeeze dry. Scramble and mash the eggs and mix with diced eggplant and diced green peppers. Add chopped onions, 1 tablespoon chili powder and pepper and stir well. Add 1 tablespoon oyster sauce and 2 tablespoons sesame oil and mix well as stuffing. Use dumpling skins to wrap into stuffing to make dumplings. Boil the dumplings in boiling water and cook for 2 minutes after the water boils again.

4. Chop the meat and marinate it with salt, soy sauce and thirteen fragrances. Wash the spring onions and let them dry. Dice the eggplant, sprinkle with salt and marinate for ten minutes. Marinate the eggplant, squeeze out the water and mix in the eggs. Heat the pot and put the oil into the pan and stir-fry the eggplant until it is dry, that is, one grain at a time, the fire should be small and cool.

5. 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.

6. Chop pork stuffing, add chopped onion and ginger, pepper noodles and chicken powder, pour in light soy sauce and soy sauce, stir and thicken, and then add appropriate amount of cooking oil according to the fat and thinness of the meat stuffing. Eggplant stuffing is more oil-absorbing, the oil is a little more delicious, and finally seasoned with a little salt. Wipe the eggplant after removing the stalk, mix well with a little salt, let it stand for 5-10 minutes, then kill the soup and dry it.

How to make eggplant stuffing delicious

1. Eggplant stuffing dumplings: long eggplant, spring onions, ginger, meat stuffing (slightly fat). Seasoning: salt, chicken essence, thirteen incense, sesame oil, light soy sauce. Peel off the eggplant. Spring onions and ginger hide in the meat stuffing. Chop the eggplant, too. Don't chop it too much. Mix eggplant and meat stuffing, add salt, chicken essence, light soy sauce (a little bit), sesame oil, thirteen incense (a little bit), and sprinkle with hot oil. Mix well and serve.

2. Peel the eggplant and cut it into small pieces without chopping. Squeeze the vegetable juice by hand. The meat stuffing should be seasoned and stirred separately, and the chopsticks should be stirred along one direction, too dry and add some water. It should be stirred hard and have a sticky and shiny feeling. Mix chopped onions, ginger, monosodium glutamate, salt, pepper noodles, sesame oil, vegetable oil and soy sauce together. Set the meat stuffing to rest for a while, mix in diced eggplant and stir slightly.

3. 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).

4. Chop pork stuffing, add chopped onion and ginger, pepper noodles and chicken powder, pour in light soy sauce and soy sauce, stir and thicken, then add appropriate amount of cooking oil according to the fat and thinness of the meat stuffing, eggplant stuffing is more oil-absorbing, the oil is a little more delicious, and finally add a little salt seasoning. Wipe the eggplant after removing the stalk, add a little salt and mix well, let it stand for 5-10 minutes, then kill the soup and dry it.

5. First 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.

6. [material] 1 piece of soft dough, 1 round eggplant, 3 scallions, 1 head of garlic, 2 tablespoons of fried sauce, 2 grams of salt, 15 grams of sesame oil mixed with medium gluten flour and cold water, knead into a dough that is not soft or hard, covered with fresh film or covered with a lid, then use for about 30 minutes to make the dough soft and moist. Round eggplant is washed and peeled, leaving the skin unpeeled, which is rich in minerals and anthocyanins.

How to make good eggplant dumplings?

1. Eggplant stuffing dumplings: long eggplant, spring onions, ginger, meat stuffing (slightly fat). Seasoning: salt, chicken essence, thirteen incense, sesame oil, light soy sauce. Peel off the eggplant. Spring onions and ginger hide in the meat stuffing. Chop the eggplant, too. Don't chop it too much. Mix eggplant and meat stuffing, add salt, chicken essence, light soy sauce (a little bit), sesame oil, thirteen incense (a little bit), and sprinkle with hot oil. Mix well and serve.

2. 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.

3. Cut the boiled eggplant into pieces, cut into raw ginger slices, and cut into shreds. Boil vermicelli in hot water and soften vermicelli in hot water. Add the right amount of salad oil to the fried pan of eggs and eggplant, add a few eggs and stir-fry until done. Add the chopped eggplant and stir well. Mix the ingredients well, make dumplings, put the fried ingredients in a basin, add chopped vermicelli, spices and soy sauce, mix well, wrap the dumplings and cook them in a pot and enjoy.

4. Add water to the flour and make it into a ball. When you wake up for 10 minutes, it will be very elastic and will not break the skin easily. Wash the eggplant. Break the eggplant in the cooking machine and salt it. Set aside the meat stuffing. 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. Mix well. Add peanut oil. Mix well. The dough is wrenched into small preparations and rolled into round dumpling skins. Put the stuffing on the dumpling skin.

5. The delicious filling of eggplant dumplings is as follows: main ingredients: meat, eggplant accessories: salt, soy sauce, thirteen spices, spring onions, eggs, salt, sesame oil meat chopped, pickled with salt, soy sauce, thirteen incense. Wash the spring onions and let them dry. Dice the eggplant, sprinkle with salt and marinate for ten minutes. Marinate the eggplant, squeeze out the water and mix in the eggs.

6. Peel the eggplant and cut it into small pieces without chopping. Squeeze the vegetable juice by hand. Meat: meat stuffing should be seasoned and stirred separately, chopsticks should be stirred in one direction, too dry, add some water, and stir hard, just a little sticky and shiny. Mix the seasoning together, such as chopped onions, minced ginger, monosodium glutamate, salt, pepper noodles, sesame oil, vegetable oil, soy sauce, etc.

How to make eggplant dumpling stuffing delicious

Wash the eggplant by head, then cut it into slices. In a bowl filled with water, stir the flour and eggs into a paste; put enough oil in the frying pan and heat until medium well. Put the sliced eggplant in the batter and fill it with a layer of batter, deep-fry it in a hot oil pan with chopsticks; deep-fry until golden brown, remove and control oil and cool. Then cut it into small pieces and steam it in a cage for 20 minutes. Soften the eggplant and then put it into the meat stuffing to make dumplings.

Eggplant stuffing dumplings: long eggplant, spring onions, ginger, meat stuffing (slightly fat). Seasoning: salt, chicken essence, thirteen incense, sesame oil, light soy sauce. Peel off the eggplant. Spring onions and ginger hide in the meat stuffing. Chop the eggplant, too. Don't chop it too much. Mix eggplant and meat stuffing, add salt, chicken essence, light soy sauce (a little bit), sesame oil, thirteen incense (a little bit), and sprinkle with hot oil. Mix well and serve.

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.

How to make dumplings with eggplant?

Eggplant stuffing dumplings: long eggplant, spring onions, ginger, meat stuffing (slightly fat). Seasoning: salt, chicken essence, thirteen incense, sesame oil, light soy sauce. Peel off the eggplant. Spring onions and ginger hide in the meat stuffing. Chop the eggplant, too. Don't chop it too much. Mix eggplant and meat stuffing, add salt, chicken essence, light soy sauce (a little bit), sesame oil, thirteen incense (a little bit), and sprinkle with hot oil. Mix well and serve.

Ingredients: 1 eggplant, 3 eggs; ingredients: a little oyster sauce, a little salt, a little light soy sauce, chopped onions, ginger, 1 spoon of peanut oil. A round eggplant, peeled and cut into small dices. Cut the eggplant into small dice and salt and pinch off the excess water with your hands.

Chop pork stuffing, add chopped onion and ginger, pepper noodles, chicken powder, add light soy sauce and soy sauce, beat sticky, according to the fat and thin meat stuffing and then add appropriate amount of cooking oil, eggplant stuffing is more oil absorption, oil is a little more delicious, and finally add a little salt seasoning. Wipe the eggplant after removing the stalk, add a little salt and mix well, let it stand for 5-10 minutes, then kill the soup and dry it.

How to make eggplant dumplings

1. Eggplant stuffing dumplings: long eggplant, spring onions, ginger, meat stuffing (slightly fat). Seasoning: salt, chicken essence, thirteen incense, sesame oil, light soy sauce. Peel off the eggplant. Spring onions and ginger hide in the meat stuffing. Chop the eggplant, too. Don't chop it too much. Mix eggplant and meat stuffing, add salt, chicken essence, light soy sauce (a little bit), sesame oil, thirteen incense (a little bit), and sprinkle with hot oil. Mix well and serve.

2. 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.

3. Cut the eggplant into slices, boil it in a pot, remove it after it is cooked, and put it on the plate in the pot. 2 chopped eggplant, shredded ginger, chopped eggplant, cut raw ginger, shredded. Boil vermicelli in hot water and soften vermicelli in hot water. Add the right amount of salad oil to the fried pan of eggs and eggplant, add a few eggs and stir-fry until done. Add the chopped eggplant and stir well.