Its origin can't be verified, and it is produced in restaurants in northern and southern provinces, such as "country aunt roasted whole eggplant" in the northeast and "fish-flavored eggplant pot" in the south, all of which can be classified as minced eggplant.
At home, many people can't make eggplant well. The color is black. The reason is that eggplant is rich in anthocyanins and is easy to oxidize when exposed to air. Pay no attention when cooking. Eggplants turn black easily.
In restaurants, eggplant is delicious. It's all fried first, then fried in the pot. Eggplant is actually a very oil-consuming dish. It's delicious when fried. In the family, especially the elderly, they don't want to waste so much oil when cooking, so eggplant is naturally not delicious.
Eggplant has another feature. Although it is delicious to cook in rich oil, it does not absorb oil, and the cooked oil comes out again. So most oil eggplant dishes look greasy.
There seems to be no choice but to replace the eggplant with strips, steam it in a steamer, thicken the sauce with minced meat and pour it on the eggplant strips. However, eggplant itself is not delicious.
Then, I share a method of minced meat eggplant, which is also delicious and oil-free.
Purple eggplant, pork, red pepper, garlic cloves, onion, salt, sugar, soy sauce, soy sauce, oyster sauce, balsamic vinegar.
Friends who like spicy food can also add some bean paste, which will taste better.
Exercise:
1. Cut the eggplant into strips along the length and marinate it with appropriate amount of salt for about 20 minutes. Just add salt to the normal amount of cooking, otherwise the eggplant will be very salty. Pickling can kill excess water in eggplant and avoid oxidation. In this way, eggplant will be delicious even if it is not oily, which is a key step in making eggplant minced meat.
2. Wash the pickled eggplant with clear water and squeeze it out. Remember to wash the eggplant with water. Eggplants that have not been washed are often salty.
Find a bowl and mix soy sauce, soy sauce, oyster sauce, a little sugar, a little water and a little balsamic vinegar into a sauce. The ratio of juice is light soy sauce, light soy sauce and oyster sauce 1:2. Don't add too much sugar, just cook with the same amount of salt at ordinary times, in order to refresh yourself. The amount of balsamic vinegar can only be added a little bit, which is similar to the color matching of soy sauce to improve the taste and relieve boredom.
3. Pork chop, red pepper, garlic cloves, minced garlic and chopped green onion. Heat the pan and drain the oil. You don't need much oil. When the oil is hot, add eggplant strips and stir-fry slowly. The water in the eggplant strips should be fried dry, so that the eggplant strips will become soft and transparent, and the hardness should be smaller.
4. Take out the fried eggplant strips first, leave the bottom oil in the pot, stir-fry the minced meat in the pot, then pour the eggplant strips into the pot, pour the prepared sauce into the pot, and stew over high fire.
5. stew 1 minute or so, look at the soup in the pot. When it is less than half, add red pepper and garlic, keep the tomato strips rotating, continue to stew for half a minute, stir the vegetables evenly, then add chopped green onion, turn off the fire and take out the pot.
Eat rice and wolf it down!
[get to the point]
1, eggplant must be salted to kill the water inside. Salted eggplant itself is salty. There is salt in the soy sauce, so there is no need to add salt. In addition, when pickling, the salt content should not be too heavy, so as not to make the eggplant salty after washing.
2. Adding water to the sauce can not only open the sauce but also dissolve the salt. You can also add a proper amount of sweet noodle sauce to the sauce. Sprinkle chopped green onion and coriander when cooking. The taste will be more mellow and the color will look better.
Is the batter out? Seeing this, I feel hungry. Interested friends, please try according to my method! Remember to prepare two more bowls of rice!