Fish-flavored egg eggplant

Ingredients:

Mixed pork stuffing and beef stuffing, which add up to about one and a half, or only one kind of meat stuffing can be used;

3 pickled peppers, 3 cloves of garlic and 3 or 4 slices of old ginger;

I bought pickled peppers in Taobao. There are many sellers in Sichuan, so I don't recommend a specific store.

there are about 4 water chestnuts (horseshoes), which can be omitted if you really can't buy them;

3 eggs;

Eggplants are about 3 taels, try to choose tender ones with smooth skin;

half a porcelain spoon of soy sauce, 1 porcelain spoon of aged vinegar, 1 porcelain spoon of white sugar and 1 porcelain spoon of salt;

3 or 4 shallots, cut into chopped green onions for later use;

starch 1 porcelain spoon.

Steps:

1. Fry the eggplant

Wash the eggplant and cut it into hob blocks with skin. I like the color and taste of eggplant skin. You can peel anything you don't like at all.

Heat 1 teaspoon of oil in a non-stick pan over medium heat, and fry the eggplant until the surface is slightly burnt, and the volume is reduced to about half. It takes about 5 minutes to fry, turning it from time to time.

The eggplant treated in this way will not absorb too much oil, and it is more fragrant than microwave oven or steamed.

2. Deal with other ingredients

While frying eggplant, chop the onion and ginger, cut the peeled water chestnut into large pieces, and chop the pickled pepper with seeds and pedicels.

if you peel the water chestnut in advance, or if you buy it, you can soak it in clean water to prevent oxidation and discoloration.

if it is preserved for a day or two, it can be soaked in clear water for cold storage. It slightly affects the taste, but it can also be used.

3. Bake eggs

Put 2 teaspoons of porcelain oil in the pot and heat it to smoke on medium heat. Shake the sides of the pot to get some oil on the walls.

add 1/3 of the salt to the egg and break it up. After the wok is heated to smoke, pour in the egg liquid and let it be "baked" to make a big bubble. At the moment when the egg liquid pops up, turn it into a medium-small fire, and unhurriedly stir the egg liquid with chopsticks so that it can be cooked thoroughly, and then hold it out for later use.

the oil temperature is hot enough, which is the key to popping the egg liquid immediately after it enters the pot.

popping the egg liquid is the key to the taste. One ring after another, of course, it can be said that whatever you do is good, but the details in cooking are really important.

When the eggs are fried old and burnt, similar flavor-absorbing effect can be achieved. However, the method of baking eggs is softer and more fluffy, and fried eggs will have less air feeling, depending on your preferences, both methods will do.

4. Stir-fry

Put 1 teaspoon of porcelain oil in the pot and stir-fry the minced ginger and garlic with the minced pickled pepper.

put the minced pork and beef into the pot and fry until dry and fragrant.

Recently, I often change the commonly used pork stuffing into a mixture of pork and beef stuffing, which is convenient for me to eat one more ingredient, and secondly, the meat stuffing can also take the meat flavor of beef and the fat flavor of pork, which makes it more delicious. Third, balance the vegetable market expenditure that has increased because of the price increase of pork ... it is perfect in one fell swoop.

When keeping meat stuffing in the refrigerator, you can also mix them directly before saving.

Of course, it's quite possible to use only one kind of meat stuffing in this dish.

fry the fried eggplant pieces, water chestnuts and chopped egg pieces together, add old vinegar, white sugar, soy sauce and the remaining 2/3 parts of salt to taste (and 1/3 is beaten into the egg liquid at the front).

add about 2/3 of the water, bring it to a boil, and simmer for 3 or 4 minutes.

Take out the solid objects in the pot first, and do evil to the soup left at the bottom of the pot. Mix the starch: water evenly in the ratio of 1: 2, and slowly put it into the pot for 2 or 3 times. Pay attention to stir the starch water evenly before entering the pot every time, and at the same time stir the soup in the pot until it is obviously sticky.

immediately turn off the fire, add chopped green onion and pour the sauce on the ingredients!