【garlic Minced Pork Roasted Eggplant Paste】--- Super Meal

Name: 【garlic Minced Pork Roasted Eggplant Paste】--- Super Meal
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A eggplant; Some Minced meat; 2 each Green Red Pepper; 5 Garlic cloves; 1 Chives; 1.5 tablespoons Very delicious; 1/2 tablespoon Tempeh Spicy Sauce; 1 teaspoon Sugar; a little Chicken Essence; a little Water starch

by Poetic heart

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Eggplant is a cheap but very nutritious ingredient, and I have always loved it. Whether it is fried and refreshed, steamed, or fish-flavored, it is not greasy to eat.

Among the many flavors of eggplants, I prefer "simmered eggplant puree". The braised eggplant is very rotten, soft and full of garlic aroma. Put it in a bowl, cover it on the rice, and mix it. The delicacy is beyond description. Perhaps it is because I often ate it when I was young, so I took root in the world of taste buds.

Generally, burning eggplants is more oily, because the fried eggplants taste better. When I burn the eggplants, I often don’t use oil. First, it’s troublesome, and second, I’m afraid of waste, because I eat oil in summer. Fried food is still relatively small, and of course it's a different matter when it comes to banquets. In fact, the eggplant can be burnt soft and waxy without using oil."

【garlic Minced Pork Roasted Eggplant Paste】--- Super Meal

1. Ingredients: minced meat, eggplant, green and red peppers, garlic cloves.

【garlic Minced Pork Roasted Eggplant Paste】--- Super Meal recipe

2. Wash the peppers and cut the slanting island into strips, and chop the garlic cloves into mince.

3. Wash the eggplants and cut them into hob pieces, soak them in clean water for a while, and put them in boiling water.

4. Boil until soft and remove.

5. Heat a proper amount of oil in the wok, add the minced meat and stir-fry until the color changes and the aroma comes out.

6. Add 1 tablespoon of soy sauce (light soy sauce), stir fry until the minced meat is colored.

7. Pour in the chili and stir fry a few times.

8. Pour in the cooked eggplant.

9. Stir continuously until the eggplant is soft and rotten. (Compared with the time when the pot is served, the portion is obviously much less at this time)

10. Add 1/2 tablespoon of tempeh hot sauce and stir fry evenly.

11. Add an appropriate amount of broth or water, whichever is almost equal to the eggplant.

12. Cover the lid and cook on medium heat until the eggplant is soft and glutinous and the soup becomes less.

13. Add minced garlic, add white sugar, stir-fry evenly, then add appropriate amount of water and starch to thicken the thick gorgon. (Add water starch in batches when thickening)

14. Add a little chicken essence before serving, mix well, and sprinkle with chopped green onions.

Tips:
Poetry heart phrase:

1: Minced meat I chose the minced pork belly, because it has some fat, so the super good minced meat is more fragrant, and the burnt eggplant will be more waxy.

2: When using water starch to thicken the starch, add it in batches, and add it slowly according to the consistency of the thick silk after each mixing.

3: When thickening the thick gorgon, the prepared water starch is slightly thinner, that is, the powder is less and the water is a little bit. If the water starch is too thick, the thick gorgon will not be thin. Then the dish will become very dry and there will be no liquid soup.

4: Because light soy sauce and tempeh sauce are both salty, no need to add additional salt.