Name: Eggplant with Meat Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Purple Eggplant; 80g (3 fat 7 thin) pork; 15g Sweet noodle sauce; 10g ketchup; 1/2 head garlic; 1/3 root Green onions; 2g salt; 3g corn starch; 40ml Cool white open; 2g Cooking Wine; Some Peanut oil

Eggplant with Meat Sauce

by Nuan Nuan Shang

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Eggplant is delicious, but many people give up this delicacy because eggplant is too oily. Today, I will teach everyone to use a spoonful of salt to make eggplant no longer absorb oil, and no longer feel guilty because of eating too much oil when enjoying the delicious taste. There are two ways to reduce oil absorption of eggplants: 1) dry frying and 2) salting. The former is very easy to cause scorch marks on the surface of eggplants, which will affect the appearance of the eggplants. Many people worry that salting eggplant will cause the eggplant to be too salty in the later stage, but it won't! You just need to rinse the eggplant with water after the eggplant has been marinated, and then dry the moisture in the eggplant strips to avoid this problem.

Eggplant with meat sauce is actually made with bean paste, but today I suddenly missed the taste of fried noodles and chose a mixture of sweet noodle sauce and a little tomato sauce as the sauce. The finished eggplant was soft and waxy, the meat sauce was fragrant, and it was a special sauce in sweet noodle sauce. After the aroma, there will be a little bit of tomato sauce, which feels more suitable for summer than Doubanjiang.

Eggplant with Meat Sauce

1. Wash the eggplants and cut into long strips, sprinkle some salt and mix well, and marinate for 15-20 minutes.

2. Wash the pork and cut into minced meat, add salt, starch, and cooking wine and marinate for 15 minutes. Mince scallions and garlic.

3. The sweet noodle sauce, tomato sauce, and an appropriate amount of cold white boil and mix thoroughly as a sauce.

4. Rinse the marinated eggplant with clean water, and then dry it for later use.

5. Put a little more peanut oil in the pan, and stir-fry the dried eggplant over medium-low heat until the eggplant becomes soft.

6. Using the remaining oil at the bottom of the pot, quickly fry the marinated minced meat until it changes color, then add garlic and chopped green onions to fry the flavor.

7. Reduce the adjusted sauce and cook on low heat until the sauce is sticky (at this time, you can dip your chopsticks in the sauce to taste the sweetness and saltiness, and then add salt as appropriate).

8. Fry the soft egg strips and stir-fry evenly until the meat sauce is evenly coated on the egg strips, then turn off the heat and start eating.

Tips:
Nuan Nuanshang: Sina gourmet blog, headline account signing author, gourmet freelance writer, favorite thing is to cook the food that Thusheng loves. Here I will publish some of my private food, travel notes and some warm and interesting little things from time to time.
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