Stuffed eggplant dragon with cabbage (toothless old people can also eat) [oil-free vegetarian]

Cooking Instructions

1. Start by making the cabbage filling. 5-6 slices of cabbage, washed, chopped, wrapped in gauze, squeezed out excess water, put in a basin, add salt, soy sauce, five-spice powder, ginger, a little sesame powder, a little chili powder on the head of chopsticks (equivalent to pepper, not spicy), marinate for 20 minutes.

2. After 20 minutes, add flour to the cabbage filling, let the flour absorb the marinated soup, but not too much flour, you can see the cabbage grains, too much is the dough. Set aside.

3. Next, prepare the eggplant. Cut the long eggplant perpendicular to the body of the eggplant first, stop the knife movement near the bottom 1/3 of the way, and leave one bottom. Cut a long row, one knife every half centimeter.

   

4. Then turn over the eggplant, cut the knife and the eggplant body at 45 degrees and then cut in a row, stop moving the knife at the bottom 1/3, and leave a bottom. After cutting, it becomes an eggplant.

   

5. At this time, the knife edge of the eggplant is easy to open, stuff the cabbage filling into the knife edge, and plug the front and back knife edges, do not stuff it, only need to fill 1/2.

   

6. After filling, put it on a plate, basket it, and steam it for 20 minutes, so that the eggplant is very soft and rotten, and it can be torn off with a light clip of chopsticks, and this cabbage filling is also very crispy, and it is very comfortable for the elderly to eat.

   

7. Place the steamed eggplant on a long plate and serve.