# 茄子别油炒了，教你做花开富贵茄子，不用炒不油炸，上桌瞬间抢光

Source: https://www.youtube.com/watch?v=WKkC9RqQT9M
Recap page: https://rapidrecap.app/video/WKkC9RqQT9M
Generated: 2025-12-17T18:04:08.03+00:00

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## Quick Overview

The video demonstrates how to make a steamed, healthy, and non-oily dish called "Blooming Fortune Eggplant" (花开富贵茄子) by stuffing thick eggplant slices with a seasoned ground meat mixture and then steaming them before topping with a savory garlic-chili sauce.

**Key Points:**
- The recipe involves preparing eggplant slices, cutting them almost all the way through (leaving about 0.5 cm intact) using chopsticks as a guide to ensure even thickness.
- The stuffing mixture consists of ground pork (五花肉), finely diced carrots, chopped scallions, minced garlic, seasonings (soy sauce, cooking wine, oyster sauce, sugar, pepper), and one egg for binding.
- After stuffing the eggplant slices in a sandwich style, the dish is steamed over high heat for 15 minutes.
- A sauce is prepared by sautéing minced garlic and chopped chili peppers until fragrant and slightly yellowed, then seasoning with soy sauce, cooking wine, oyster sauce, sugar, white pepper, and thickening with a cornstarch slurry.
- The final dish is served by pouring the prepared savory sauce over the steamed stuffed eggplant and garnishing with fresh chopped scallions and red chili pieces.
- The resulting dish is described as appetizing, nutritious, non-oily, and suitable for all ages, including the elderly and children.

![Screenshot at 02:00: The chef uses chopsticks to precisely scoop the seasoned ground meat and vegetable filling into the gap between two thick slices of eggplant, demonstrating the sandwich-like assembly technique for the 'Blooming Fortune Eggplant' dish.](https://ss.rapidrecap.app/screens/WKkC9RqQT9M/00-02-00.png)

**Context:** This video is a Chinese cooking tutorial presented by a creator named "小颖美食" (Xiao Ying Meishi), focusing on preparing a nutritious and low-oil dish: Stuffed Eggplant, specifically named "Blooming Fortune Eggplant" (花开富贵茄子). The process involves preparing a savory ground meat filling and carefully stuffing it between thick slices of eggplant before steaming the entire assembly.

## Detailed Analysis

The tutorial begins with the preparation of the main components. First, 2 to 3 eggplants are trimmed, and then sliced about 0.5 cm thick, using a pair of chopsticks placed underneath as a guide to prevent cutting all the way through, resulting in hinged slices. These slices are soaked in salt water for ten minutes to prevent oxidation. Next, the filling is prepared: a piece of pork belly (五花肉) is first chopped into small pieces and then minced into a paste. This ground meat is mixed with finely diced carrots, minced scallions, minced garlic, one tablespoon each of light soy sauce, cooking wine, and oyster sauce, one spoonful of soybean paste (黄豆酱), one spoonful of sugar for freshness, and an appropriate amount of white pepper, finally bound with one egg and mixed thoroughly. After mixing, two spoons of peanut oil are added for moisture and mixed again, followed by a tablespoon of cornstarch to hold the mixture together. While the stuffed eggplant is steaming (which takes 15 minutes over high heat), the sauce is made by sautéing minced garlic and chopped bird's eye chilies in hot oil until the garlic is slightly yellowed. Then, one spoonful of soy sauce is added for flavor, and the mixture is stirred well. Finally, a cornstarch slurry is added to the pan to thicken the sauce until it becomes viscous. Once the eggplant is steamed, the finished garlic-chili sauce is poured generously over the steamed stuffed eggplant pieces, and the dish is finished with a sprinkle of fresh chopped scallions and chili pieces, resulting in a light, nutritious, and highly appetizing meal.

### Eggplant Preparation

- Cut 2-3 eggplants into 0.5 cm thick slices, using chopsticks underneath to keep them connected
- Soak slices in salt water for 10 minutes to prevent browning

### Meat Filling Preparation

- Mince pork belly, then mix with finely diced carrots, chopped scallions, minced garlic, 1 tbsp soy sauce, 1 tbsp cooking wine, 1 tbsp oyster sauce, 1 tbsp sugar, white pepper, and 1 egg
- Mix in 2 spoons of peanut oil and 1 tbsp cornstarch for texture

### Assembly

- Stuff the prepared meat filling between the hinged eggplant slices, arranging them on a plate

### Cooking Process

- Steam the assembled eggplant sandwiches over high heat for 15 minutes

### Sauce Preparation

- Sauté minced garlic and chopped chilies in oil until lightly golden
- Season with soy sauce, stir well, then thicken with a cornstarch slurry until viscous

### Finishing Touches

- Pour the prepared sauce over the steamed eggplant and top with fresh chopped scallions and red chili pieces

![Screenshot at 00:05: Removing the stem end from the eggplant before slicing it into connected segments using chopsticks as a depth guide.](https://ss.rapidrecap.app/screens/WKkC9RqQT9M/00-00-05.png)
![Screenshot at 00:39: The final texture of the meat filling after being minced and mixed with vegetables and seasonings, ready for stuffing.](https://ss.rapidrecap.app/screens/WKkC9RqQT9M/00-00-39.png)
![Screenshot at 01:15: Minced garlic being prepared after being sliced from a whole clove.](https://ss.rapidrecap.app/screens/WKkC9RqQT9M/00-01-15.png)
![Screenshot at 02:00: The chef carefully uses chopsticks to stuff the savory meat and vegetable mixture between two slices of eggplant.](https://ss.rapidrecap.app/screens/WKkC9RqQT9M/00-02-00.png)
![Screenshot at 03:09: The completed stuffed eggplant sandwiches are shown steaming in a covered pot.](https://ss.rapidrecap.app/screens/WKkC9RqQT9M/00-03-09.png)