Eggplant is Better Than Meat in this Way. It’s A Different Kind of Frothed Eggplant.

Name: Eggplant is Better Than Meat in this Way. It’s A Different Kind of Frothed Eggplant.
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs Purple Eggplant; 100g Pork froth; 1 tablespoon Pixian Doubanjiang; 1 tablespoon Soy sauce; 1 tablespoon Cooking Wine; 1 tablespoon Sugar; 1 tablespoon Vinegar; 2 tablets ginger; 2 cloves garlic; Some shallot; Some Water starch

by White tea home

4.7 (1)

Favorite

4

Difficulty

Normal

Time

15m

Serving

3

Recently, the Mid-Autumn Festival has just passed and I have eaten a lot of big fish and meat. Thinking of making some appetizer, I thought of this eggplant with minced meat. The eggplant with vinegar and sugar is sour and sweet. It is not only an appetizer but also a meal, which is a bit of comfort during a busy workday.

Eggplant is Better Than Meat in this Way. It’s A Different Kind of Frothed Eggplant.

1. Two purple eggplants are peeled and cut into sections, ginger and garlic are minced.

2. Put oil in the pot, you can put more oil, add eggplant and deep fry.

3. After the eggplant is deep-fried, remove the oil and remove it for later use.

4. Light soy sauce, vinegar, sugar, cooking wine, add water and starch to make a bowl of juice.

5. Leave an appropriate amount of base oil in the pot, add Pixian Douban and stir-fry to get the red oil.

6. Add the minced ginger garlic and stir fry until fragrant.

7. Add the minced pork and stir fry until the color changes.

8. Pour in the eggplant that has just been fried.

9. Stir-fry evenly and add the blended bowl of juice.

10. When the soup gradually thickens, turn off the heat and sprinkle with chopped green onions.

11. The attractively colored meat-moo eggplant is ready.

Tips:
The peeled eggplant tastes better. If you don't want to peel it, you can leave more soup when you cook it. Bibimbap is more delicious.

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Eggplant is Better Than Meat in this Way. It’s A Different Kind of Frothed Eggplant.

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