Maybe you will fall in love with something because of it, maybe you will hate something because of it. So the charm of cooking is infinite. How to make eggplant? Follow this recipe to make it so delicious that ordinary restaurants can’t cook it.

I am a person who is naturally resistant to eggplants, so eating eggplants is absolutely impossible. For someone like me, I actually fell in love with grilled eggplant, and once I fell in love, I couldn't help myself.

Let’s take a look at what kind of magical method it is. Grilled Eggplant with Minced Beef

Ingredients: 150 grams of beef, 1 eggplant, appropriate amount of garlic, appropriate amount of green onion, 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of dark soy sauce, appropriate amount of water, 1 tablespoon of corn oil, rice vinegar 1 spoon

Step 1. Wash the whole eggplant, brush the surface with oil, wrap it in tin foil and put it in the middle layer of the Changdi oven. Bake at 200 degrees for 30 minutes. No need to preheat.

Step 2. Wash the beef and chop it into minced meat. Heat the pot and add oil. When the oil is heated to 7 or 8 minutes, add the minced meat, stir-fry, and add cooking wine, light soy sauce, and dark soy sauce to enhance the flavor. .

Step 3. Add an appropriate amount of water to the pot, bring to a boil, then turn down to low heat and simmer for about 20 minutes, then turn on high heat, add minced garlic and stir-fry evenly before the juice is reduced, and then take it out of the pot.

Step 4. After the pot is out, add chopped green onion and a little rice vinegar and stir evenly.

Step 5. Take out the roasted eggplant, cut it in half, and spread the minced meat juice evenly on the eggplant On the surface.

Step 6. Place in the middle rack of the oven, heat up and down to 200 degrees, and bake for another 10 minutes.

Cooking Tips: How to Buy Eggplant? There are two types of eggplants on the vegetable market: purple-red and light red. The purple-red ones are striped eggplants, and the light red ones are hanged eggplants. In the spring, the light red eggplants come on the market first, followed by the purple-red eggplants. The tenderness of eggplants has a great influence on the quality. A reliable way to judge whether an eggplant is old or tender is to look at the size of its eyes. Where the sepals of the eggplant connect to the fruit, there is a white, slightly light green belt-like ring, commonly known as the "eye" of the eggplant. The bigger the eyes are, the more tender the eggplants are; the smaller the eyes are, the older the eggplants are. In addition, tender eggplants feel sticky when held in hand, and hard eggplants indicate old eggplants. A shiny appearance indicates a high degree of freshness, while a shrunken and dull skin indicates that it is no longer fresh.