Scrambled meat and eggplant

By VicentaLakin

Scrambled meat and eggplant
The eggplant is also one of my favorite foods, where I have introduced the usual way in which the fried eggplants don't eat oil, first they are full of water, the oil is insoluble in water, and the oil is less dense than the water, and then the eggplants are not able to eat much of the oil, and then the eggplants are covered with dry flour, which helps to lock the water, makes the eggplant softer, and the fried eggplants are not so soft as to be deformed。

Recipe Recommendations

  • long eggplant of 2
  • minced meat 100 grams
  • douchi 30 grams
  • flour 20 grams
  • onion section
  • garlic 2 cloves
  • Jiang a
  • water 30 ml
  • soy sauce a spoonful
  • chili sauce 1 scoop
  • salt a little
  • sesame oil a little
  • vegetable oil 600 ml

Steps for Scrambled meat and eggplant

  • Make Scrambled meat and eggplant step 0
    1
    Cut the little bits, Chon Chest, and the meat is ready
  • Make Scrambled meat and eggplant step 1
    2
    (a) The eggplant is cut into a slightly smaller strip than the finger
  • Make Scrambled meat and eggplant step 2
    3
    I'll put the sliced eggplant in water for about two minutes
  • Make Scrambled meat and eggplant step 3
    4
    (b) The extraction of dry surface water
  • Make Scrambled meat and eggplant step 4
    5
    (a) Placing dry flour in a plate, in an eggplant with water control, or flipping it with hand-to-hand plates or chopsticks, so that the eggplant is evenly covered with powder
  • Make Scrambled meat and eggplant step 5
    6
    Burn the oil in the pot and put the eggplant in the pot
  • Make Scrambled meat and eggplant step 6
    7
    We're going to make a gold eggplant
  • Make Scrambled meat and eggplant step 7
    8
    (b) The oil in the frying pan is about 20 ml, and the onions of the ginger aroma; the cut meat, beans, raw, chili sauce and the fire is fried
  • Make Scrambled meat and eggplant step 8
    9
    Put in the fried eggplant, salt and garlic, and the fire is even
  • Make Scrambled meat and eggplant step 9
    10
    A little perfume can come out。

    • Scrambled meat and eggplant Make Tips

    Tips: 1. Do not soak the eggplant for too long to prevent the loss of water-soluble vitamins; 2. Drain the soaked eggplant thoroughly; otherwise, it will pick up too much flour when coating, and the coating will not be even; 3. Heat the oil to a slightly higher temperature when frying the eggplant so that the flour coating forms a crust immediately upon entering the oil; 4. Both the chili sauce and fermented black beans are salty, so be sure to use salt sparingly.

    Recipe Categories

    Recipe recommendation