The lantern is a symbol of the family reunion and is booming. It is our traditional custom to hang high red lanterns during the Spring Festival, creating an auspicious and festive atmosphere.In the festive days, the lantern eggplant should be adapted. Lantern eggplant is exquisite in appearance, sweet and sour, full of flavor, and the perfect combination of plum and plum is absolutely amazing on the table.
How to make lantern eggplant
Wash the meat and chop into minced meat, add half a spoon of soy sauce.
Add half a spoon of oyster sauce.
Add chicken powder, pepper powder and starch and stir in one direction to form a meat filling.
Wash the carrots, cut into appropriate amount of semi-circular radish slices and shredded radish, and use the mold to squeeze out appropriate amount of petals.
Wash the eggplant and cut it in half. Cut the eggplant every 2-3 mm apart but do not cut it. Cut it in the sixth knife.
Stuff the meat into the sliced eggplant. Put it in a pan, put cold water into the pot and steam for 10 minutes. Then steam the carrots.
Pour in a small amount of oil in a hot pan, add an appropriate amount of water and bring to a boil. Add Kellogg’s tomato sauce and a small amount of oyster sauce.Add a little water starch and stir to boil.
Draw plum branches with chocolate and decorate them with petals. Place the eggplant, decorate the lantern with carrots, and drizzle with tomato sauce.
- 150 g Lean meat
- 1 root eggplant
- 1 root carrot
- 0.5 spoon oyster sauce
- 0.5 spoon soy sauce
- 1 spoon Chicken powder
- 1 spoon starch
- Rapeseed oil
- 3 spoon Tomato sauce
- Water starch
- Oyster sauce (tomato sauce)
Leave a Reply