Nanchang specialty minced pork and eggplant
I met many fellow Nanchang villagers on the Internet and talked about Nanchang's minced pork and eggplant. It is indeed a classic dish that is delicious and goes with rice. If you go to a restaurant for a simple meal, the chance of this dish being ordered is very high. Because it is a vegetarian dish, but it is more delicious than meat! The price is lower than meat dishes, so people can't help but love it!
Recipe Recommendations
- Solanum purpurea two
- minced meat a little
- dried chili 10 grams
- garlic 4-merous
- green onion a little
- cooking wine 1 tablespoon
- soy sauce 10 ml
- sugar a little
- salt 1 teaspoon
- chicken essence 1 teaspoon
- water starch 1 teaspoon
- salty and fresh
- fried
- ten minutes
- simple
Steps for Nanchang specialty minced pork and eggplant
1
Let's cut the eggplant first. This method of cutting the panlong eggplant is more suitable for general family operations, which is at the rookie level. The rice sprouts are cut according to the method of cutting coir cucumber online. Please go around for those who are making bricks... First of all, choose the eggplant that is relatively straight and not too thick. Put one chopstick on each side of the eggplant.
2
Make the knife and the eggplant at an angle of about 60 degrees (don't use a protractor and measure with me there), and start cutting. The thickness is about 0.5 cm.
3
I finished cutting one side in one go!
4
Turn around, turn over again, and continue to cut like just now!
5
Cut it and put it on a plate!
6
Put appropriate amount of oil in a wok, heat until 40% heat, turn to medium heat, and add in the eggplant to fry.
7
When frying the eggplant, chop all the ingredients and set aside.
8
Fry the eggplant until soft, use a spatula to press it slightly.
9
Fry the eggplant until soft and pour into a colander to control the oil.
10
Put it into a plate and shape it.
11
Leave a little base oil in the wok, add the minced meat and stir fry.
12
After the minced meat changes color, add dried peppers and minced garlic and stir-fry until fragrant.
13
Add cooking wine, soy sauce and 150 ml of water.
14
Add a little white sugar, 1 teaspoon of salt, and 1 teaspoon of chicken essence (this is how the rice sprout family drops the salt and chicken essence), stir-fry well, and simmer over low heat for two or three minutes.
15
Sprinkle some chopped green onion on the eggplant.
16
Add water to the cooked soup to make the soup thicker, not too thick.
17
Pour the boiled soup on the eggplant.Nanchang specialty minced pork and eggplant Make Tips
The rice sprout version is a version with more soy sauce. Nowadays, many restaurants make this dish without soy sauce or use less soy sauce, but the traditional version still has a strong sauce flavor. Pay special attention to the fact that the eggplant must be fried thoroughly and soft. After pouring the soup, let the eggplant soak in the soup, and dip it in the soup when eating. How about it? Isn't it tempting?