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---- detailed recipe for minced meat eggplant ----

*Mainly used Materials are: 300 grams of eggplant, 10 grams of green and red pepper grains, 5 grams of scallions, 100 grams of pork, 5 grams of onion, ginger and garlic, Pixian bean paste 30 grams of chicken essence, sugar, cooking wine, soy sauce, each appropriate amount

*Making process: (1) first of all, the eggplant is cut into strips of the same size. Green and red peppers cut into grains, minced pork, chopped green onion, ginger and garlic, standby. (2) Sprinkle the eggplant with a moderate amount of salt, pat on a little cornstarch and set aside. (3) Pour half a pot of oil in the pan, the oil temperature to 60% hot, high oil temperature into the eggplant fried cooked through. Fish out to control the oil. Eggplants are easy to absorb oil, need to be patted with cornstarch, and high oil temperature into the surface of the eggplant will immediately shrink, forming a layer of protection, to avoid excessive absorption of oil eggplant. (4) leave a little oil in the pan, into the onion, ginger and garlic stir-fried flavor, and then poured into the minced pork stir-fried broken, cooking wine to fishy aroma, dripping with the right amount of soy sauce stir-fried for a while, and then poured into the Pixian bean paste stir-fried dry incense, injected with the right amount of water. Wen heat cook to boiling. (5) pot continue to cook into the eggplant juicing, seasoning chicken, sugar, soy sauce, green and red pepper grains stir fry evenly, and finally sprinkled with scallions can be. (PI County bean paste in salty heavy, so do not need to add salt.) (6) Plate decoration, I hope you can enjoy this work, we will see you next period.

With pancetta, or tenderloin?

*On whether to use pancetta or tenderloin?

*The tenderloin is usually divided into large and small tenderloin, the large tenderloin is the meat cut from a large steak, and the small tenderloin refers to the plum strips of meat, which are a bit more tender compared to the large tenderloin. We have this roasted eggplant with minced meat, the choice of pork, the best with three fat and seven lean, fat and lean, the meat is more tender, followed by pork in the stir-fry lard seepage, adding a few more points of flavor.

How to choose the eggplant

To fruit shape uniform circumference, old and tender moderate, no crack, rot, rust skin, spots. Thin skin, fewer children, thick meat, tender for the best. Young eggplants are dark in color, thin skin and loose flesh, less weight, tender and sweet, not easy to separate the flesh from the seeds, and the lower part of the calyx has a piece of greenish-white skin. The old eggplant color shiny hair smooth, skin thick and tight, firm flesh, meat and seeds are easy to separate, son of yellow hard, weight, some with a bitter taste.

Cooking long, quiet appreciation, there is always a dish, warm heart. No matter how time flows, keep the food, the good will always be with you!

---- this article by the tip of the tongue of the creation - Liu Chef, the original production, without authorization, prohibit the handling of copying- ---