Double-bean minced pork and eggplant
By BurniceKunde
It feels quite good to have a green vegetable in summer. Eggplant is one of my favorite dishes, but every time I fry it, it takes too much oil and sometimes it doesn't taste well. Try it this time. A more fuel-efficient method-use the microwave oven.
Recipe Recommendations
- eggplant 6 pieces
- tenderloin 1 two
- octagonal a
- geranyl a
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Double-bean minced pork and eggplant
1
Chop the onions, ginger and garlic into minced pieces, and dice the peppers. Marinate the meat in cooking wine for 20 minutes and dice. 1 teaspoon of cooking wine, 1 teaspoon of light soy sauce, 1 teaspoon of white sugar, a little salt, 1 teaspoon of bean paste, a small bowl of water, and mix into seasoning juice for later use.
2
Cut the eggplant into pieces and heat it in the microwave for 3 minutes until the eggplant is slightly soft. Take it out, pour it into cold water and let it cool. After cooling, squeeze out the eggplant for later use.
3
Leave the base oil in the pan, add chopped green onions, ginger, diced chili peppers, and spices and stir fry until fragrant, add the minced meat, stir fry, and remove from the pan for later use.
4
Heat the oil in the pan, add the remaining onions, ginger and garlic, and saute until fragrant. Pour in the eggplant and stir fry for a while. Then add the minced meat and eggplant and stir fry.
5
Pour in the prepared seasoning juice and stir fry. Pour in the right amount of clear water, halfway through the eggplant. Bring to a boil over high heat, turn to low heat and simmer for 5 minutes.
6
Finally, the water starch is thickened and you can start the pot.