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.
