Stuffed eggplants (from the menu of the "Beijing" restaurant)

Category: Vegetable and fruit dishes
Kitchen: chinese
Stuffed eggplants (from the Beijing restaurant menu)

Ingredients

Minced meat
Pork 350 BC
Bulb onions 1 PC.
Fresh ginger, grated 1 tbsp. l.
Soy sauce 1 tbsp. l.
Starch (I had corn) 1 tbsp. l.
Sesame oil 1 tsp
Salt and sugar 1 tsp.
Large eggplants 3 pcs.
For breading, roasting and simmering:
Flour for crumbling
Eggs 2 pcs.
Starch 1 tbsp. l.
Water 1 tbsp. l.
Olive oil 2-3 st. l.
Broth (or salted water) about 300 ml.

Cooking method

  • Anyone who has been to Moscow during the Soviet years knows that "Peking" was the only place where one could even a little bit touch the Asian cuisine unknown to us then. And the legends about "rotten blue eggs" went around Moscow, casting a sacred horror on lovers of the thrill of culinary sensations.
  • But now are not the times. At the master class, where I go from time to time, there is a teacher who lived for some time in China, and studied with the chefs there. I rarely dare to repeat his dishes at home, not only because of their complexity, but also due to the lack of such ingredients as oyster sauce, rice vodka, first-fermented soy sauce (or whatever it is) and other important for cooking this food of bells and whistles.
  • But these eggplants won over me with their simplicity of preparation, and I made them at home. And I will certainly do them more than once.
  • So I will tell you more about the technique than about the intricacies of the Chinese recipe.
  • And although I didn’t have half of the spices (those I wrote about above), and I didn’t buy raw tiger prawns either, I still achieved something "Chinese" in taste, and it turned out almost as good as from the master. Delicious.
  • I'll tell you how I did it.
  • Grind the pork into minced meat in a meat grinder, cut the onion as small as possible, add to the meat and decorate our minced meat with seasonings and spices. All "spoons" are under the knife. But this is not a dogma. If you like the ginger taste, or want to add salt more, do it. The main thing with us is to achieve a bright taste with an oriental touch.
  • We knead the minced meat well in any way, like on cutlets - so that it is homogeneous, sticks off the walls of the bowl. Cover with plastic wrap, put in the refrigerator for half an hour.
  • And we are engaged in eggplant.
  • I had 3 eggplants, quite large ones (which are sold in supermarkets at this time of year).
  • Since I was preparing two dishes at once (I will also lay out a cream with porcini mushrooms, a little later, I think it will come in handy in the mushroom summer and such a recipe), I did this: peeled them off, and cut off everything that prevents the eggplant from being a cylinder. That is, "butts" on both sides - they went to another dish.
  • And I cut the eggplant cylinders like this: I stepped back from the edge about 0.5 cm and cut a circle before reaching the end of about a centimeter, or a little less. Then she stepped back 0.5 cm and cut off a slice of eggplant completely. That is, I got a "booklet" with two pages of 0.5 cm thick. So I cut all the eggplants. I got 20 stuffing mugs.
  • Now everything is simple: open the eggplant "booklet", put about 2 tablespoons of minced meat, fold and cover, trim the minced meat around the edges so that it looks neat. We start everything.
  • We make egg batter: we dilute the starch in water, pour into the eggs loosened with a whisk, mix well.
  • In flour (I salted it a little, out of habit) roll the mugs, dip them in the egg mixture and fry in olive oil in a well-heated frying pan until golden brown on both sides. But fast.And we are not upset that the mince was not fried with us. Because we will cook them in the oven or in a frying pan (where it is more convenient, depending on the amount).
  • I did a lot, so I put the sautéed mugs in a large baking dish. I didn't have broth (they recommend chicken, but you can use any - vegetable, beef), so I took some water, added a little salt, added a little soy sauce, literally dropped a teaspoon of olive oil. And poured it into the eggplant. We need to cover them literally half a centimeter. She closed the form on top with foil, and put it in the oven at 180 degrees to simmer for half an hour.
  • In a frying pan, you need to do the same, just simmer under the lid until tender.
  • Served with green onions and cilantro. And it's delicious!

The dish is designed for

20 pieces

Time for preparing:

1 hour

Cooking program:

stove, oven

Note

Of course, you can do without "Chinese ceremonies". But I highly recommend this method. You do not have to make the entire portion completely, but make blanks, fry in advance, and store in the refrigerator. And cook in broth just before eating. This is exactly what they say and did in the restaurant itself.
I really like this recipe, I often do it, although I don't always add all the Asian spices. By mood.

Cvetaal
What yummy !!!! Irina, thanks for the recipe, I'm using it!
Ikra
Cvetaal, try it, I think you will like it. I'll be glad.
Trishka
Irisha, beautiful as well as delicious!
Thank you for sharing, taking in!
Ikra
Trishka, do not lay it close. It should be done while the buckles are cheap. They all eat it like seeds, so you need to do a lot at once.
Trishka
Quote: Ikra
do not lay
Well, while the season is the most it!
Zhannptica
Irinawhat a yummy !!!! Thanks for this method)))) I will certainly repeat
And I'm really looking forward to the mushroom cream, please
prona
Irinawhat an interesting recipe! And everything is there at home. I will repeat tomorrow
Thank you
Ekaterina2
Ikrahow enticing! It's clearly tasty and satisfying.
And if you make not "little books", but an "album"? That is, cut not across, but along. 2 albums will be released from thick eggplant, probably. As soon as they turn over, so as not to fall apart. ...
Helen
Very interesting!!!
BlackHairedGirl
Ira, you say, make preparations and fry, how to fry? Already with meat or purely eggplant without meat? And how can these "little books" be fried, unfolded, or outside, or outside and inside? Please clarify. The recipe is very interesting, I even want to freeze eggplants for the winter for this business.
hoziaika
A very interesting recipe, I will definitely try to cook it. It is a pity that there are no step-by-step photos, some moments are incomprehensible.
Ikra
Zhannptica, I'll make a recipe for the cream right now!

prona, I'm waiting for impressions

Helen,

BlackHairedGirl, fry - in the sense of already stuffing the eggplants, roll in flour and curd and fry in a pan. There will be semi-readiness. And before serving, cook them in broth in a pan or in the oven.
I wouldn’t cut lengthwise for one reason - I’m somehow embarrassed. Rounds are convenient, it turns out one cutlet in an eggplant "package". And deftly turn it over in the panhoziaika., and serve in portions. I would trust the Chinese in terms of technology - they can!

hoziaika, I almost never take step-by-step photos - I have no time, and I myself do not take pictures. The husband removes the already finished result. But I never make complicated recipes. It seems to me that everything here is also quite elementary. If you have any questions, I am ready to answer as much as I can.

gala10
Irina, thank you, a wonderful and timely recipe. I want to try cooking. But I don't understand this:
Quote: Ikra
All "spoons" are under the knife.
Ikra
gala10, it means - no slide. "Under the knife" - it is you, as it were, leveling the contents poured into a spoon, discarding the excess with a knife blade.
Tanyulya
Irina, thanks, I will definitely do it.
gala10
Quote: Ikra
without slide
Ahhh, thanks, now I see. Does this relate to ingredients?
Ikra
gala10, in this recipe - to them
prona
Quote: Ikra
I'm waiting for impressions
Report: mail1: I did it in the morning, added everything except sesame oil - replaced it with olive oil. In total, it took about 15 minutes + oven. The taste is amazing, you can swallow your tongue! I took two things to work, now I regret that I took little I will repeat
Thanks for the recipe!
irina23
Irisha, thank you very much for the recipe: rose: I will definitely try.
Ikra
prona, I am very glad that I liked it!
irina23, thanks for stopping by. Hope it comes in handy.
Tanya-Fanya
Wonderful recipe! It seems to me that it is great for a multicooker. In it, lightly fry them, fold them in several rows and then, by analogy with stuffed peppers.
I will definitely do it!
Thank you Irina,
Ikra
Tanya-Fanya, about a few rows ... I'm not sure. The batter is tender, I'm afraid it will get wet and peel off. If you see, then mine, in the photo, are not steamed from above, but only from below. And so, if the cartoon is large, and there are few eaters, you can fold it in one row and extinguish it.
Tanya-Fanya
Irina, thanks for the important clarification! Of course, I missed this important point in the description:
Quote: Ikra
We need to cover them literally half a centimeter.

I will do - I will report!
Ikra
Tanya-Fanya, I will wait!
Fifanya
Thank you very much. Fried in the "Princess", and stewed it there. VERY tasty, I will definitely do more. I read longer than I did
I put a few in a saucepan for a test and stewed it in the microwave (everything did not fit into the "Princess"). The batter keeps EXCELLENT, no tears. A little soaked, but it does not affect the taste.
Tanya-Fanya
Ikra, we liked! Buckles in a new way. Delicious! Thank you!
Ikra
Fifanya, Tanya-Fanya, thank you girls for the good news. Glad you liked!

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