Materials:

500g of eggplant, 50g of minced meat, 2 cloves of garlic, 2 slices of ginger, onion 1 root and red pepper 1 root.

Seasoning:

Material A: 1 tbsp bean paste.

Material b: half a teaspoon of salt and sugar, soy sauce 1 teaspoon.

Material c: half a spoonful of sesame oil

Exercise:

1. Wash all materials except meat stuffing; Remove the head and tail of eggplant and cut it into 3 cm long sections; Peel ginger and garlic and cut into powder; Shred onion; Slice the red pepper.

2. Pour 1 cup oil into the pot, heat it, add eggplant, fry until soft, and take it out.

3. Heat 1 tablespoon oil in the pan, add material A, ginger, garlic and onion and stir-fry until fragrant, add meat stuffing and stir-fry until cooked, then add material B and eggplant and stir-fry evenly, add red pepper slices and pour in material C to serve.

Secret:

Eggplant itself is light and tasteless, and it can easily absorb the flavor of sauces and spices. Before cooking, you can stir-fry it a little to avoid yellowing.

1, gold and silver tofu

Ingredients: bean curd 150g, oil bean curd 100g, straw mushroom 20 (canned), onion 2, water 100g, stock (powder) 15g, soy sauce 15g, sugar 4g, onion oil.

Method: Cut tofu and oily tofu into 2cm square pieces, add water to the pot, and add soup, tofu, straw mushroom, soy sauce and sugar. After boiling, cook for about 10 minutes, thicken with starch paste, put in a bowl, sprinkle with onion oil around and sprinkle with onions on the surface.