And simple and delicious fried eggplant practice is as follows:
Materials/tools: 2 long eggplant, 100 grams of tenderloin, six cloves of garlic, two millet chili, a little chopped green onion, 3 spoons of soy sauce, 2 spoons of vinegar, half a spoon of salt, half a spoon of sugar, 1 spoon of cornstarch, cooking oil, peeling knife.
1, first of all, will be ready to remove the two eggplant tip, and then use a paring knife to remove the outer skin, remove the outer skin of the eggplant, so that out of the bright color is not black, and do out of the finished product more appetizing.
2, and then the eggplant into three, and then cut into a thicker strip, the steamer pot to add the right amount of water over high heat to boil, the water boiled we put into the processed eggplant on the pot to steam for 5 minutes on standby, steaming time should not be too long, five minutes or so the best, the eggplant is just soft on it.
3, and then the steamed eggplant out, cool, we use our hands to clutch dry inside the water, and then placed aside.
4, 100 grams of tenderloin, thinly sliced, and then chopped into a puree standby. Garlic will be patted and chopped, millet chili cut into circles and spare.
5, the preparation of the sauce: soy sauce 3 spoons, vinegar 2 spoons, half a spoon of salt, half a spoon of sugar, starch 1 spoon, and then mix it evenly spare.
6, frying pan is hot, put on the wide oil sliding pan, oil is hot, the wide oil will be poured out of the pan, leave a little bottom oil, and then will be dealt with the minced meat into the inside, stir fry for 1 minute, stir fry the minced meat brown, and then pour in the cut garlic and millet chili, stir fry for half a minute.
7, half a minute later we poured into the processed eggplant, and then poured into the seasoned sauce, stewed over high heat for 2 minutes, two minutes to let the eggplant fully absorb the soup, so that it is flavored.
8, two minutes later, we sprinkle a little more on the surface of the chopped green onions, can be out of the pot on the plate.