Eggplant Claypot with Minced Meat

Name: Eggplant Claypot with Minced Meat
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Long eggplant; 100g Minced meat; 3s Chives; 1 Green garlic; 2 tablets ginger; 3 pcs Dried red chili; Some oil; a little Soy sauce; a little salt; 1 bowl White vinegar; a little water

by meggy dancing apple

4.7 (1)

Favorite

3

Difficulty

Normal

Time

30m

Serving

2

A very classic meal with minced meat and eggplant, the minced meat is fragrant and tender, the eggplant is glutinous, and the soup is rich. No one can refuse it. The method is simple, don't pick kitchen utensils. If you use a casserole to extend the heat preservation effect of this dish after serving. If you can eat spicy food, sprinkle a handful of bright red millet spicy rings and pair them with green chives, which is eye-catching and ready to serve. "

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.