Grilled eggplant (Northeast hard dish yahaha

Boys and girls in the northeast after the 80s will have such a moment! When I was a child, my parents or relatives and friends went to the restaurant together, and one of the most common questions asked was: Do you want to eat pot-wrapped meat or slip meat?

Therefore, when I grow up, I can't forget these two mouths. Now I am not as obsessed with meat as I was when I was a child, so I have gradually fallen in love with roasted eggplant, and when I cook, I have to eat these two things to satisfy myself! Ha ha!

Nowadays, most restaurants can also order eggplant with meat noodles, although some restaurants do not have this dish on the menu, but when it comes to restaurants, they will also do it.

So, today I share with my mom how to make roasted eggplant! I hope you can try it for yourself and taste it!

Royalties

Lean pork 150 g

1 green eggplant

Carrot half a small root

1 pepper

Half a green onion

4 cloves of garlic

Light soy sauce 4 scoops

2 scoops of oyster sauce

1 scoop of sugar

Chicken essence 5 g

1 scoop of rice vinegar

1 scoop of cooking wine

White pepper powder 3 g

Potato starch to taste

Water to taste

Soybean oil to taste

method

1. Precipitate starch to make a paste. It is best to do it at night, mix the starch with water in the morning and place it in a cool place to settle, and pour out the excess water on the surface when making the dish. (The advantage is that it does not go to the bottom of the pan when it is fried, and it tastes better!) The ratio of starch to water should be about 2:1, and everyone does it differently, which is my approximate ratio.

2. Change the pork into 2-3 cm pieces and set aside.

3. Cut the eggplant into diamond-shaped pieces of about 5 cm with a knife and put it in a container for use.

4. Cut the side dishes. Carrots, green peppers and green onions cut into diamond-shaped slices and garlic slices and set aside.

5. Sauce. Mix soy sauce, oyster sauce, sugar, pepper, cooking wine, rice vinegar, salt, starch and water and set aside.

6. Mix the precipitated starch with the meat, heat the oil in the pan to about 120 degrees Celsius and fry the meat. Fry the meat first and then fry the eggplant.

7. Fry until golden brown and set aside.

8. Wrap the eggplant in dry starch and fry in a pan. (To fry the eggplant crisp and hard, the cut eggplant pieces should be washed with water and then coated with dry starch)

9. Fry until golden brown and set aside.

10. Once the meat and eggplant are fried, fry them again in a frying pan. The advantage of this is that the outer caramel tastes better and the tender taste is better!

11. Put oil in the pan, stir-fry more than usual, add side dishes and mixed juice and stir-fry.

12. Add the second-fried meat slices and eggplant and let the ingredients and seasonings mix well. Sauté for 2 minutes and you're done! The scent is already blowing!

13. Put on a plate and eat!! The aroma of the meat and the tenderness of the eggplant on the outside are a perfect match!

Tips

1. The recipeS I uploaded are introduced in more detail at each step, it may seem to be troublesome, in fact, friends who have done it a few times will soon get it done, that is, over the oil and then stir-fry!

2. At home, you can use a small milk pot to put a small amount of oil to make, convenient and hygienic!

Victoria's little housewife

Chef's work

Two lines of tears when the wine is thick__

The ingredients are self-estimated and tasteful.

Dong Yao heart

Grilled eggplant with meat segments, Northeast cuisine. Be reasonable, there is really a lot of oil! But good to eat.

Prime-Qi Tian Dasheng

It's been a long time since I passed down the kitchen, my turf is almost grassy, and the final week finally ended 😂😂 in the way of writing an all-night code, and I now have only two wishes left: to sleep every day until I wake up naturally, and to challenge a northeast hard dish every day to make food 😂😂

What other Northeastern food do you like to eat?