Leave your eyes to the scenery and your weight to the food. Hello everyone, today I will teach you a special method of burning eggplant, it is very worth trying. If the shape of eggplants is divided, it is usually divided into these three categories: round tomatoes, long tomatoes and dwarf eggplants. Among them, the meat quality of long tomato is the most suitable for braised water, not only more water, but also rich in vitamins can play a role in preventing aging and bleeding. The dishes made with long tomatoes are a must in both appearance and taste, as long as the heat is properly controlled, long tomatoes are especially suitable for the elderly and children at home.
【Grilled eggplant with minced meat】
Ingredients: long eggplant, front leg meat, green and red pepper, garlic, spring onions, salt, light soy sauce, aged vinegar, dark soy sauce, white sugar, cornstarch, bean paste, hot oil
As a cheap and nutritious ingredient in life, eggplant always seems to be a lot of effort to handle, how to make it simple and not absorb oil, delicious and healthy? Today, share a delicious home-cooked dish with eggplant and minced meat, let’s take a look together!
The specific steps are as follows
1. Prepare a few long eggplants of suitable size, first cut the long tomatoes into hob pieces and put them into a large bowl, for the pickling of long eggplants is very exquisite, a spoonful of salt is not more and less, evenly sprinkled on the surface of the eggplant, manual grasping and mixing helps the moisture inside the eggplant to fill and analyze, so that the eggplant is not easy to absorb oil when stir-frying. After waiting for more water to be analyzed, place the eggplant aside and marinate for 10~15 minutes.
2. Roast the long eggplant without the necessary side dishes, cut out multiple small pieces of the front leg meat first, and then chop the small pieces into minced meat; Several red peppers and green peppers are used together, which not only beautifies the appearance of the dish but also enhances the spicy, of course, the peppers should be cut into pepper rings, red and green decorate each other, the effect is the best; A few garlic can play a role in enhancing the flavor and promoting appetite, and when preparing, the garlic should be crushed and then chopped into minced garlic; Two or three slices of green onion are essential, and if you can, prepare some shredded ginger. Place the prepared side dishes on a plate and wait for the pan.
3.The side dishes are almost prepared, and a lot of water in the eggplant has been precipitated, but the pickled eggplant can’t be rushed to the pot, grab the eggplant in the big bowl, and squeeze it desperately, try to get the eggplant in the eggplant. Squeeze the water dry. Try to squeeze out more water from the eggplant, the more fragrant the eggplant will be, put the squeezed eggplant into the basket for later use.
4. Mix a flavor enhancer sauce and pour it into the pot when stir-frying, prepare a small bowl, put in a spoonful of half-aged vinegar, two spoons of light soy sauce, a little dark soy sauce can color the eggplant cubes, so that the dish looks more appetizing. A little white sugar is fresh, an appropriate amount of salt is used to increase the flavor, and a large spoonful of cornstarch is used to thicken the soup and increase the concentration and viscosity of the soup. Remember to put some water in the sauce, stir well, do not leave excess starch particles, prevent affecting the flavor of the dish, stir well and set aside.
5. Heat the pot, and then pour the oil, not too much, and the amount of oil in general stir-frying is about the same. Because eggplant is more “eating” oil at first, when the oil temperature is eighty percent hot, pour the pickled eggplant into the pot, so that the eggplant block is in full contact with the bottom of the pot to ensure uniform heating. Keep the spatula and pan turning to prevent the eggplant from being hardened. After pickling, the moisture in the eggplant is almost completely precipitated, no matter how it is stir-fried, the eggplant will neither absorb oil nor come out of the soup, waiting for frying until golden brown is the best time, at this time take out the control oil, eggplant pieces into the bowl for later.
6. Leave a little base oil in the pan, pour the minced meat into the pot, and stir-fry quickly. When the minced meat is stir-fried until it changes color, add chives, ginger and garlic and continue to stir-fry to try to burst out the fresh flavor in the ingredients, and then add a spoonful of bean paste to stir-fry the red oil. Next, put the green and red peppers into the pot together, adjust the heat to medium heat, the spatula keeps stir-frying back and forth, to avoid the previously added spices from stir-frying and scorching, the next step, pour the previously fried eggplant cubes into the pot and pour the previously adjusted flavor enhancement juice together, adjust to high heat and boil, let the soup instantly thicken, wait for the eggplant to be all covered with the soup can turn off the heat, the ingredients are out of the pot with the eggplant.
7. Such an appetizing and fragrant minced meat roasted eggplant is ready, eggplant crispy outside and tender inside, a bite down not only into the taste, but also chewed taste is not greasy, no bitterness, take it to the next rice is absolutely perfect, as a home-cooked dish suitable for all ages is very suitable, interested friends quickly collect it, try it!
This easy-to-learn home-cooked dish is shared with you today
