When it comes to minced eggplant, everyone thinks that this is a home-cooked dish that is difficult to sell and relies on strength to eat. Today's dish of eggplant from Nanchang, Jiangxi Province, can be called the Bai Suzhen in the minced eggplant: the magic cloak knife method is used to shape, the appearance is greatly increased; when it is burned, the contact area with the soup becomes larger, and it is more flavorful! In addition to eggplant, cucumbers, turnips and other vegetables can also be beaten with a knife!
By Food Station 【Official Certified Master of Bean Fruit Food】
<h2>Royalties</h2>
Purple eggplant 5 sticks
Minced pork belly 50 g
1 dried chili pepper
Ginger to taste
Garlic to taste
A little onion
Light soy sauce 30 ml
Rice wine 20 ml
Water starch to taste
Chili oil 15 ml
Boiling water to taste
<h2>Practice steps</h2>
1, eggplant to choose purple long eggplant, the knife tilt 45 degrees, cut the eggplant two-thirds, the bottom do not cut, the interval of about 5 mm repeat cutting;
2, after turning over, use the same method to hit the knife in the gap, and the eggplant will be cut;
3, start the oil pan, the oil should not be over the eggplant, burn to 50% hot, the eggplant into the pan frying, fry soft and then fish out the drainage oil;
4, leave the bottom oil in the pot, turn on the low heat, sauté the ginger and garlic, turn the heat to the pork belly and scatter, stir-fry out of the incense, continue to fry the dried peppers, add soy sauce, rice wine, pour some boiling water and boil;
5: Gently add eggplant, cook for about two minutes, add water starch to hook a thin mustard, then drizzle some red oil to brighten up, sprinkle with green onion.
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