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1
Add appropriate amount of salt, light soy sauce, cooking wine and ginger powder to the minced meat and stir until strong. -
2
Add chopped green onion and mix well. -
3
Wash the round eggplants and cut them into slices about 2 mm thick. -
4
Sprinkle a little dry starch on the surface of the eggplant. -
5
Place three slices of eggplant as shown in the picture, and apply an appropriate amount of meat filling. -
6
Smooth the meat filling. -
7
Roll it up and tidy up the shape. -
8
Put it on a plate, boil water in the pot, turn on the steam and steam for 8 minutes. -
9
Remove and serve with celery and carrots.