Eggplant Claypot with Minced Meat
1.
Prepare the ingredients: clean the long eggplant and chives, the minced meat should be a little fat, and the amount and variety of dried red pepper should be adjusted according to the taste.
2.
Cut the long eggplant into inch sections, about the thickness of an adult's thumb, sprinkle a little salt and white vinegar to marinate for 10 minutes; not too much vinegar can prevent the eggplant from oxidizing.
3.
Finely chop chives and green garlic, and finely chop ginger.
4.
Gently squeeze the eggplant strips a few times. After this treatment, the eggplant will not turn black and will not absorb oil.
5.
Pour an appropriate amount of oil in the wok, and stir-fry the eggplant strips in the wok until it becomes soft.
6.
Pour the eggplant strips into a casserole, and see that after frying, the eggplant skin is fleshy or fleshy, and there is no discoloration at all.
7.
Pour a little oil in the wok. When the oil is 30% hot, pour the meat into the pan, use a spatula to quickly scatter the meat, so that the meat becomes independent minced meat.
8.
The minced meat changes color slightly. Don't wait for it to be fully cooked. Pour the dried red pepper and minced ginger into the pan and stir-fry. Add appropriate amount of salt, soy sauce, and light soy sauce to enhance the color and flavor.
9.
Pour in the chopped green garlic, chopped chives, a bowl of water, and bring to a boil.
10.
Pour the minced meat and soup into the eggplant casserole and simmer for 8-10 minutes. After the eggplant has absorbed the gravy and juice, it is delicious and delicious. It is a great appetizer and home cooking.
11.
Eggplant with minced meat, soft and glutinous, not oily or black!
Tips:
1. Long eggplant is more tender than round eggplant, so it is more suitable for this eggplant pot;
2. Add a little white vinegar to prevent the eggplant from oxidizing, but not too much to prevent the eggplant from absorbing too much vinegar juice and affecting the final taste; you can add a small spoonful of sugar to increase the umami taste and neutralize the vinegar taste.
