Eggplant with Garlic Sauce
1.
Ingredients: eggplant, green red pepper, Danxian bean paste, green onion ginger, garlic, a small amount of minced meat
2.
Divide an eggplant into several pieces and tear them into strips by hand. Add salt and knead a few times. The fried eggplant will not absorb too much oil.
3.
Chopped minced meat
4.
Put the eggplant in the oil 80% hot. The eggplant is soft and can be taken out after forming a light yellow skin. Drain the oil
5.
Pour out the oil in the pan, leave some, add the minced meat, green onion, and ginger, stir fry for a while, add the eggplant and stir-fry for a while, add the Bixian bean paste and continue to fry for another minute, so that the eggplant strips are evenly coated with the bean paste without adding salt Up
6.
Put the eggplant into the plate, mince the green and red pepper, garlic, and parsley.
Tips:
1. Do not peel the eggplant, because vitamin P is most concentrated at the junction between the purple epidermis and the flesh;
2. Eggplant absorbs oil very much. Steaming or dry-frying eggplant can make the moisture in the eggplant come out, so as to avoid absorbing too much oil, and it will not affect the taste;
3. The cooking time should not be too long. The eggplant is soft and delicious, and the color is more beautiful;
4. Eggplant is cold in nature. If you have chronic diarrhea, indigestion and other gastrointestinal diseases, it is not suitable to eat more;
5. In over-aged eggplants, the content of solanine increases, which can easily lead to human body poisoning. Not to mention the poor taste, it is recommended to eat less.
