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Method for steaming eggplant with minced meat
1. Wash the eggplant, cut it into large pieces, soak it in a little vinegar for one or two minutes, and simmer the water in the pot for another two minutes (without boiling).

2, want to maintain the purple tomato skin is to be fast, cut the vinegar water and then steam it immediately, can not always soak.

3. Remove from the vinegar water, dry some water by hand twice, and steam in the pot.

Steam for about eight to ten minutes, turn off the heat after cooking, and then turn on the cold later. You can use a fan to cool it for later use.

5. When it is cold, tear it into long strips for later use. Chop the pork and chop two or three garlic.

6. Put minced garlic into a hot pot, stir-fry minced meat evenly for about one minute, add appropriate amount of soy sauce, then order appropriate amount of water, salt and spiced powder, boil the water, collect the juice, and finally sprinkle chopped green onion to turn off the fire.

7. Pour it on the eggplant and mix well.