Minced pork and eggplant
By WaltonLesch
Eggplant is a very popular dish. During this season, it is also the freshest time for eggplant. You can make it no matter what flavor of eggplant. However, many people love to eat eggplant, but they don't know how to cook it. They find it difficult to make eggplant. In fact, it's not the case. As long as you master a few key points, the eggplant will be delicious no matter how you cook it.
Recipe Recommendations
- eggplant appropriate amount
- pork stuffing appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- sweet sauce appropriate amount
- sugar appropriate amount
- starch appropriate amount
- tomatoes appropriate amount
- pepper appropriate amount
- douchi appropriate amount
- oyster sauce appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Minced pork and eggplant
1
Select long strips of eggplant, cut it into small pieces and wrap it with a layer of dry starch. Deep-fry the eggplant.
2
Use an oil pan that has fried the eggplant, without leaving the base oil in the pan, stir-fry the meat filling, add the chopped onions, ginger and garlic and continue to stir-fry.
3
Add sweet flour paste and tempeh. Add a small amount of water and bring to a boil over high heat. Season, add salt (less because of the sweet flour paste), sugar, and pepper.
4
Pour in the fried eggplant and simmer over low heat for 5 minutes.
5
Pour in the chopped diced tomatoes, and add a small spoonful of oyster sauce and chicken essence before taking out the pan.
6
Sprinkle some chopped green onion and take it out of the pan.