Peach and Plum Cooking-minced Meat Sauce Eggplant, Delicious Can Not Stop, Bowl After Bowl of Rice

Name: Peach and Plum Cooking-minced Meat Sauce Eggplant, Delicious Can Not Stop, Bowl After Bowl of Rice
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some eggplant; Some shallot; Some Doubanjiang; Some White sugar; Some Soy sauce; Some Minced pork belly; Some garlic; Some salt; Some Very delicious; Some Chicken Bouillon Powder

by Peach and plum cooking

4.6 (1)

Favorite

1

Difficulty

Normal

Time

10m

Serving

2

Eggplant is a popular vegetable that can be seen in the vegetable market all year round. If you learn how to serve eggplant with minced meat sauce, you don’t have to worry about cooking. This dish is made super, but the oil is relatively large. The friends who are sculpting have paid attention to it. They have learned to bear with it, and wait until the right opportunity to take it out and enjoy it. "

Peach and Plum Cooking-minced Meat Sauce Eggplant, Delicious Can Not Stop, Bowl After Bowl of Rice

1. Wash the eggplant and cut it into pieces with a hob. You can go here or not.

2. Then sprinkle the cut eggplants with starch, so that the eggplants are evenly covered with starch.

3. Prepare diced meat, minced garlic, chili rings, and coriander according to personal taste.

4. Put oil in the pot, when the oil temperature is 60% hot, put the eggplant coated with starch,

5. Fry on high fire until golden, and control the oil after taking it out.

6. With a little base oil left in the pot, add the diced meat and stir-fry it over low heat. Add minced garlic to stir up the aroma

7. Add bean paste, very fresh soy sauce, dark soy sauce, sugar, a little salt, chicken essence, stir fry for color, and exceed the flavor of the sauce. Then add a little water, not too much, just not minced meat.

8. Add the fried eggplant, stir-fry evenly, collect the juice on high heat, and the eggplant will be delicious.

9. Sprinkle with chopped green onion and chili rings for garnish.

Tips:
1. When the eggplant is starched, you can moisten the eggplant with a little water in advance;
2. Put more oil when the eggplant is oiled, because eggplant eats oil more;
3. After frying the minced meat, add less salt after the sauce, because the sauce is also salty;
4. Add water after frying the minced meat to make the eggplant easy to taste.