How to make minced eggplant, sweet and salty, tender and juicy, with attractive meat? The stars have moved, and the sun and the moon have been rotating for decades. Life is just three meals a day, and a life with fireworks is a normal and happy life for many people. Behind every smell is the whole process of distraction! Special food must come from happiness (? ˇ? ˇ? )! The physical and mental health of the whole family can not be separated from a scientific and reasonable diet. Hello, children, I am the "health" sound sister in the kitchen. Studying recipes is my enjoyment, and my body and mind will get achievements and happiness in the process of cooking food. Hope to share it with more people.

Today, I will introduce you to a meat foam eggplant with good color and fragrance. It tastes fresh and juicy, sweet and salty, and the meat is attractive. As a dinner material, eggplant is rich in nutrients, including protein, human fat, protein, vitamins, calcium, phosphorus and iron. Long-term consumption of eggplant has the functions of clearing away heat, lowering cholesterol, protecting cardiovascular system and resisting aging.

Step 1 Eggplant minced meat food: Eggplant, minced meat, rice wine, white sugar, soy sauce, onion, ginger, garlic, salt, oil, Pixian bean paste and cassava starch are cleaned, raw pork is chopped, and cooking wine, white sugar and soy sauce are added and mixed well.

Step 2, cut the eggplant into hard grains and marinate it with a little salt for a while. Chop onion, ginger and garlic, heat oil in a wok, pour in eggplant and stir-fry until the eggplant becomes loose. Add a little oil to the pot to stir-fry the flavor of Pixian bean paste, then add onion, ginger and garlic to stir-fry the flavor. Add meat foam and stir fry, add rice wine and stir fry until fragrant. Then pour in eggplant and stir fry again, add soy sauce, sugar and a little salt and stir fry again. Pour in a small amount of starch. Stir-fry the eggplant evenly and turn off the heat. Put it in a plate and sprinkle with chopped green onion.

Sister Yin suggested that eggplant identification: tender eggplant is dark in color, thin and fluffy in skin, less in net weight, tender and sweet in fruit, and difficult to separate, with a layer of green and white skin under the receptacle. Old eggplant has bright and shiny color, hard and tight skin, strong meat, very easy to separate, yellow and hard meat, heavy net, and bitter taste in some cases.