1. Choose eggplants with moderate thickness as much as possible.
2. Use chopsticks to pad the bottom and cut thick slices without cutting the bottom.
3. Turn over the other side, put chopsticks on the same, bevel 45 degrees, cut thick slices without cutting off.
4. Hot pot, no oil, low heat.
5. Press the eggplant firmly with a spoon.
6. Obviously see the moisture inside the eggplant come out.
7. Continue to press hard.
8. Fry for a while without turning over.
9. It is obvious that the white inside the eggplant has turned yellow.
10. The beef sauce is poured on the eggplant, and the minced beef is sprinkled on the eggplant. (You can use fish-flavored juice instead, there is a recipe in the hint).
11. Cover the pot and simmer for about 10 minutes.
12. The simmered eggplants, soft and soft, are carefully transferred to the plate.
13. The eggplant is soft, absorbs the soup, and is full of flavor.
Tips:1. The method of cutting eggplant is the same as that of cucumber, cut into thick slices.
2. To squeeze the moisture of the eggplant, it is necessary to use force to avoid damage to the appearance.
3. There is no beef sauce, you can use fish sauce instead: 4 spoons of vinegar, 3 spoons of sugar, 2 spoons of light soy sauce, 2 spoons of water, 1 spoon of MSG, 1 spoon of dried starch.
4. Steps 5 to 7 are very important and directly affect the taste and taste of eggplant.
5. If you have any questions, please leave a message below the comments to learn and make progress together.
