Eggplant with Minced Pork in Tempeh

Name: Eggplant with Minced Pork in Tempeh
Total time: 10 min
Yield: 5
Cuisine: Chinese
Ingredients: 1 piece eggplant; 150g Lean Pork; 1 piece Red chili; 20g Tempeh; 20g Chives; 1 capsule garlic; 1 ginger; 3ml oil; 2g salt; 3g Corn flour; Some Soy sauce

by sourcehe

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

5

I used to make fish-flavored eggplant, eggplant with minced meat, eggplant pot, fried eggplant, cold eggplant, steamed eggplant, eggplant stuffed dumplings, etc. My son didn't eat them all, and was very frustrated. When steaming fish recently, I put some tempeh, which my son likes very much. Be clever, try to make minced eggplant with a dozen grains of tempeh. As a result, my son ate 3 bowls of rice in a row, and said as he ate, it was delicious. Eggplant with minced meat in tempeh, soft, moist and fragrant, spicy and delicious, with a strong tempeh fragrance, really delicious!

Eggplant with Minced Pork in Tempeh

1. Wash the eggplant, cut into strips, soak the cut eggplant in clean water for 3 minutes.

Eggplant with Minced Pork in Tempeh recipe

2. Wash and chop the lean pork, add oil, salt, and light soy sauce and stir well. Separate the chives and peppers, wash and cut them, wash and drain the tempeh. Do not soak the tempeh.

3. Remove the eggplant and drain the water, pour the oil in the hot pan, pour the eggplant, and stir-fry on high heat until the eggplant is not soft. Continue to stir fry, with a little white in the middle, and take it out of the pan. When frying the eggplant, it must be fired so that the color of the eggplant will not be dark and the taste will be good.

4. Wash the pan, heat the pan, pour the oil, add ginger and garlic, pour in the minced meat and stir-fry on high heat, then add the red pepper and stir-fry the spicy flavor of the pepper.

5. Add it, stir fry over high heat, then add a small bowl of broth and boil; if there is no broth, use boiling water.

6. It's time to join the protagonist, tempeh. Simmer the eggplant over medium and low heat for a delicious taste, completely absorbing the broth.

7. Change to high fire and add light soy sauce. The cornstarch is thickened and stir-fried to make the eggplant taste soft and the color becomes appetizing.

8. Add salt and chives and stir-fry, turn off the heat. It's delicious, appetizing and spicy.

Tips:
1. The eggplant should be soaked in clean water, so that the eggplant can be black. 2. When frying the eggplant, use high heat, and when adding the broth, use low heat to simmer the flavor. 3. Those who do not eat chili can not add chili.