When I am alone, I no longer cook with seven bowls and eight plates, just hope that it will be as simple as possible. I have always liked the delicacy of one rice, one dish, mixed and then enjoyed by myself, so rice dumplings, pot rice, iron plates, fried rice, various noodles, noodles, porridge and other snacks are my favorites. Today, my son is in kindergarten, and my father is not at home. I can finally be alone and pamper myself by cooking a bowl of rice I like!
Fried sauce, my favorite flavor, and eggplant, my favorite flavor, how about it?
Of course, it is absolutely amazing!
Fried soy eggplant bibimbap
By MyronWeber
Recipe Recommendations
- minced pork 100 grams
- eggplant one
- minced garlic appropriate amount
- ginger appropriate amount
- egg yolk appropriate amount
- soy sauce appropriate amount
- cornflour appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- bean paste appropriate amount
- sweet sauce appropriate amount
- vegetable oil appropriate amount
Steps for Fried soy eggplant bibimbap
1
Chop 100 grams of pork (fat three thin seven) and place it in a bowl, add 1 egg yolk, 1 teaspoon salt, 1 teaspoon cornflour, 1 teaspoon soy sauce, and mix well.
2
Pour appropriate amount of vegetable oil into a wok, heat on high heat until 80% heat, add in the mixed minced meat and chop until done.
3
Then add ginger, minced garlic, a tablespoon of bean paste, and a tablespoon of sweet flour paste.
4
Add a small amount of water and gel on low heat for 5 minutes until the water is 80% dry.
5
While frying the sauce, wash the eggplant, remove the stalks and cut it into dices.
6
Pour half a pot of oil into a frying pan. When the oil temperature is 80% hot, add in diced eggplant and fry until the surface is peeled.
7
Turn off the heat and pick up the eggplant and strain the oil.
8
Pour the fried eggplant into the frying pan, stir well, simmer over low heat for 2 minutes, turn off the heat, add a small amount of chicken essence to season when starting the pan.
9
Finally, put the steamed rice into a bowl, cover the fried eggplant with fried sauce on the rice, and sprinkle with chopped green onion on the surface.