Diced Eggplant Minced Meat

Name: Diced Eggplant Minced Meat
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 piece eggplant; 50g Lean meat; Some oil; Some salt; Some garlic; Some shallot; Some Doubanjiang; Some Soy sauce; Some Chopped pepper

by Simple 7700

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

The whole family likes to eat eggplants. In the past, all the eggplants bought were fried by the husband. He fried them deliciously. I was a little unconvinced. I was tossing hard when I was at home alone. Last Friday night, I told my husband in advance that I would fry an eggplant with less oil. Don’t be angry if it doesn’t taste good. My husband promised not to be angry and be a big pot. When the eggplant dish was served, my husband was a little upset, saying that it was not his way of frying, saying that I boiled it in water, it must be oilless and tasteless, and I made a big pot full, my daughter said nothing. Pick up the chopsticks to try it, and even say it is delicious, and pick up the spoon to scoop it. The husband quickly picked up the chopsticks and entered the ranks of the battle. The big pot was wiped out before long, and the daughter ate a lot faster than usual.
On weekends, my husband and daughter were out. I was living alone. I made an eggplant and ate it by myself. The same method of frying. This time, I also lost a four-piece set of camellia for home use. Knife, tried it out, it’s awesome, you should eat it and use it well and enjoy the process.

Ingredients

1 piece Eggplant
50g Lean Meat
Some Oil
Some Salt
Some Garlic
Some Shallot
Some Doubanjiang
Some Soy Sauce
Some Chopped Pepper

Diced Eggplant Minced Meat

1. Materials ready

2. Lean meat slices, this knife is really good, the blade is very light, it will not feel tired, and the appearance is high, sharp, please see the picture and introduction behind me

3. Cut it into diced meat, very fast

4. Add salt and marinate in June fresh light salt soy sauce.

5. Eggplant cut

6. Cut first

7. Dice again and finish cutting all. Maybe because of the knife, my eggplant is not oxidized, nor does it need to be soaked in water. It is an ordinary eggplant.

8. Heat the pan, add oil, heat the oil, add the garlic slices to fragrant, add the diced lean meat, stir fry until the color changes, and then remove.

9. In the original pot, pour the diced eggplant (from cutting and taking pictures, to the completion of the meat, the eggplant does not change a little in the whole process)

10. Stir fry on medium heat, add salt, add bean paste (this is not Sichuan flavor, super fragrant), when the pan is dry, add a small amount of water, do not overwhelm the eggplant, it is about half the height of the eggplant

11. Add light salt soy sauce

12. Add red pepper. stir fry

13. Sprinkle with chopped green onion when it's fast-drying, stir-fry for a few times and it will come out of the pot.

14. It's delicious and you can see it.

Tips:
1. If you cut the eggplant with an ordinary knife, the eggplant will turn black. Soak it in water immediately. Drain the water while frying.
2. When the eggplant is put into the pot, it must be quickly stir-fried. When the eggplant absorbs oil, the color will turn purple. When I make this, I use the same amount of oil as I usually stir-fry, so I pour it down and stir it quickly.
3. Don't add too much water, otherwise the eggplant will rot and not form after cooking for a long time. If you see that individual eggplants are still white, press them with a spatula to allow them to absorb the moisture and flavor.