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Today, I would like to share with you a home-cooked dish called "Minced Eggplant", which is made by simple cooking with eggplant and pork as the main ingredients, and is an authentic home-cooked dish. It is also a nutritious, easy to use, full of color and flavor, and nutritious next meal dish. The following is to share the practice in detail for everyone, like friends to quickly learn it.
【Minced eggplant】
1. First of all, we prepare an appropriate amount of green and red peppers, cut into slices with a slashing knife, slice the ginger into slices, cut the green onion into chopped green onions, and pat the garlic flat and cut into minced pieces, all put together and set aside.
2. A piece of pork belly, first cut into slices and then chopped into minced meat, green eggplant one to scrape the outer skin clean, first cut into thick slices and then cut into diamond-shaped pieces, after cutting, sprinkle some starch on the eggplant and mix well, starch do not put too much, a thin layer can be, one is to prevent oil absorption, the other is to make the fried eggplant crispy and tender.
3. Next, we fry the eggplant, burn the oil in the pot, after the oil is hot, pour out the hot oil to add cool oil, the hot pan cold oil can prevent the eggplant from sticking to the pan, first pour in half of the eggplant, fry on medium heat for about 2 minutes, often turn over the noodles to make the eggplant evenly heated, the eggplant is fried soft, fried to a golden brown, pour out, and fry the remaining eggplant according to this method.
4. Then burn the oil in the pot, after the oil is hot, pour in the minced meat to quickly fry the water in the minced meat, after the minced meat is stir-fried, pour in the green and red pepper and onion, ginger and garlic together and stir-fry, stir-fry out the spicy taste.
5. Pour a little water from the side of the pot, pour a little cooking wine to fishy, add 2 grams of salt, a little sugar to freshen, chicken powder 2 grams, dark soy sauce 2 grams of color, light soy sauce 5 grams, stir-fry the seasoning, pour the fried eggplant into the pot, turn the heat to quickly stir-fry so that the eggplant absorbs the soup into the flavor, and then pour a little sesame sesame oil on the plate.
Technical highlights:
1. The cut eggplant should be wrapped in a layer of dry starch, one is to prevent oil absorption, and the other is to make the fried eggplant crispy on the outside and soft on the inside;
2. Slide the eggplant before frying to avoid sticking to the pan.
I am Ah Fei, thank you for your support of the first cuisine, we have several home-cooked dishes for your reference every day, friends who like to cook do not forget to pay attention, Ah Fei thank you for watching.