Three Delicacies Eggplant
A Zhejiang-style dish, fragrant and flavorful. Eggplant is stuffed with straw mushrooms, wood ear mushrooms, and caviar, then steamed.
Ingredients
Small round eggplants (washed, tops removed, seeds scooped out)
4
Soaked straw mushrooms (washed, finely chopped)
100g
Soaked wood ear mushrooms (washed, finely chopped)
100g
Fish roe (caviar)
100g
Onion
10g
Fried walnut halves
50g
Sugar
to taste
Cooking wine
to taste
MSG
to taste
Slurry (cornstarch + water)
to taste
Minced ginger
to taste
Starch (for sealing)
to taste
Instructions
1
Prepare the vegetables
Rinse the soaked straw mushrooms and wood ear mushrooms with clean water, then finely chop them into a mince.
2
Make the filling
Heat a wok over the fire, add the fish roe and onion, and stir-fry until fragrant. Remove from heat, then add the minced ginger, MSG, sugar, cooking wine, chopped straw mushrooms, chopped wood ear mushrooms, and slurry. Mix well to form the filling.
3
Stuff and steam
Wash the eggplants, cut off the tops, and scoop out the seeds. Fill each eggplant with the prepared stuffing, replace the tops, and seal the openings with starch. Place in a steamer and steam for about 10 minutes. Remove, arrange on a plate, and garnish the perimeter with the fried walnut halves before serving.
