Materials?
Long eggplant 1
Tofu 1 block
A proper amount of minced meat
2 green peppers
2 red peppers
Onion 1 part
3 slices of ginger
3-4 cloves of garlic
Cooking wine 1 spoon
2 tablespoons soy sauce
1 spoon oyster sauce
Pixian bean paste 1 spoon
Spiced powder 1 spoon
Proper amount of salt
Half spoonful of starch
How to make tofu eggplant?
First, cut the tofu into pieces, peel and cut the eggplant into strips, cut the green and red peppers into circles, mince the onion, ginger and garlic, and chop the meat into minced meat. Add a spoonful of salt to the eggplant strips, grab them evenly, and marinate for about 10 minutes.
Add a little oil to the pan, and fry tofu on low heat until both sides are golden. Spread the fried tofu on the bottom of the casserole.
Squeeze the salted eggplant, add a little oil to the pot, and fry the eggplant until soft. Stir-fried eggplant on casserole tofu.
Add oil to the pot. When the oil is hot, add chopped green onion, ginger and garlic and stir-fry until it turns white. Add a spoonful of Pixian bean paste, stir-fry red oil with low fire, cook a spoonful of cooking wine along the side of the pot to remove the fishy smell, then add two spoonfuls of soy sauce, one spoonful of oyster sauce, one spoonful of allspice powder and a little salt and stir well. Then turn half a spoonful of starch into a bowl of starch water and pour it into the pot to boil.
Pour the fried minced meat and soup into a casserole with tofu and eggplant, sprinkle with green and red peppers, cover and simmer for about five minutes.
The casserole I used is a little big and can't achieve the effect. I'd better use a casserole.
Tofu is fragrant, eggplant is spicy, and rice can be eaten in an extra bowl.
skill
Eggplant must be squeezed as dry as possible.