Hello everyone, welcome to my food Q&A. I am a creator in the food field: "Focus on food and make life more flavorful." Many people like to eat minced pork and eggplant. Should I use pork belly or tenderloin? Meat?

————Detailed recipe of minced pork and eggplant————

*The main materials used are: 300 grams of eggplant, 10 grams of green and red pepper, and 5 grams of chopped green onion. , 100 grams of pork belly, 5 grams each of onion, ginger and garlic, 30 grams of Pixian bean paste, appropriate amounts of chicken essence, sugar, cooking wine and light soy sauce

* Production process: (1) First cut the eggplant into the same size of strips. Cut the green and red pepper into cubes, chop the pork belly into minced meat, mince the onion, ginger and garlic and set aside. (2) Sprinkle the eggplant with an appropriate amount of salt, pat it with a little cornstarch, and set aside. (3) Pour half a pot of oil into the pot, raise the oil temperature to 60% heat, add the eggplant at high oil temperature and fry until cooked. Remove the oil control. Eggplants absorb oil easily, so they need to be coated with corn starch and the oil temperature is high. The surface of the eggplants will shrink immediately, forming a protective layer to prevent the eggplants from over-absorbing oil. (4) Leave a little base oil in the pot, stir-fry minced onion, ginger and garlic until fragrant, then add minced pork belly and stir-fry until raw, add cooking wine to remove the fishy smell and increase the fragrance, pour in appropriate amount of light soy sauce and stir-fry for a while. Then pour in Pixian bean paste and fry until fragrant, then add appropriate amount of water. Simmer until boiling. (5) Continue to add eggplant to the pot and cook until the juice is reduced. Add chicken essence, sugar, light soy sauce, green and red peppercorns, stir-fry evenly, and finally sprinkle with chopped green onion. (Pixian Doubanjiang has a strong salty taste, so there is no need to add salt.) (6) Plate decoration. I hope everyone likes this work. See you in the next issue.

Pork belly or tenderloin?

*About choosing pork belly or tenderloin?

*Tenderloin is usually divided into large tenderloin and small tenderloin. The large tenderloin is the meat cut from the big steak, and the small tenderloin refers to the plum meat. Compared with the large tenderloin, the small tenderloin will be more A little fresher. For our roasted eggplant with minced pork, it is best to use 30% fat and 70% lean pork belly, with a medium balance between fat and lean, making the meat more tender. Secondly, the pork belly has lard oozing out during the stir-frying, which adds a bit of flavor.

How to choose eggplants

The fruit should be uniform in shape, moderately tender and tender, and free of cracks, rot, rust and spots. The ones with thin skin, few seeds, thick and tender meat are the best. Tender eggplants are dark in color, have thin skin and flossy flesh, are light in weight, are tender and sweet, and the flesh is not easy to separate. There is a green-white skin at the lower part of the calyx. Old eggplants are bright and smooth in color, have thick and tight skin, firm meat, and the flesh is easy to separate. The seeds are yellow and hard, heavy, and some have a bitter taste.

Cooking takes a long time, and you can enjoy it quietly. There is always a dish that warms your heart.

No matter how time passes, keep your food and the good things will always be with you!

————This article is created by the tip of the tongue--Liu Chu, original production, unauthorized reproduction is prohibited————