Pan-fried Eggplant

Name: Pan-fried Eggplant
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Eggplant (round); 200g Pork (fat and lean); 60g Cooking oil; 50g Flour; Some Green onion ginger; 30g salt

by taste

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Eggplant is rich in vitamins, fats, proteins, sugars and minerals, especially the vitamin P content in eggplant skins. It is not only outstanding among vegetables, but also unmatched by ordinary fruits. It can enhance the adhesion between human cells and improve the fine blood vessels. It is brittle and prevents bleeding from small blood vessels. Therefore, for patients with high blood pressure, arteriosclerosis, coronary heart disease, etc., it is of great benefit to eat eggplant regularly. You can try the method of making eggplant!

Ingredients

Pan-fried Eggplant

1. Cut the eggplant into cubes of about 1 cm;

2. Sprinkle 20 grams of salt evenly on the cut eggplants, stir evenly, and let stand for 5 minutes;

3. While the marinated eggplant is empty, cut the pork into 1 cm cubes and the onion into cubes;

4. Dry the marinated eggplant by hand to dry the excess water;

5. Pour 50 grams of flour into the diced eggplants, stir evenly, so that each diced eggplant is evenly coated with flour;

6. Pour oil in the pot, add the diced meat and green onion;

7. When the color of the diced meat turns white and the chopped green onion is fragrant, pour the diced eggplants covered with noodles.

8. Turn to low heat and stir fry slowly;

9. When the diced eggplant is stir-fried until golden brown, the diced eggplant is ready; add the remaining 10 grams of salt, stir well, and take out the pan;

Tips:
When cutting the diced eggplants, they must be even in size, otherwise the maturity will be different, and when you stir-fry the diced eggplants, you must use a low heat, otherwise the diced eggplants will be mashed and the diced eggplants will not be cooked.