Two purple eggplant roots

A little minced meat

10g dried pepper.

Garlic 4 cloves

A little chopped green onion

Cooking wine 1 tablespoon

Soy sauce10ml

A little sugar

Salt 1 teaspoon

Chicken essence 1 spoon

Water starch 1 teaspoon

The difficulty is simple.

The time is ten minutes.

Delicious xianxian

Process explosion

Steps of Nanchang special minced meat eggplant

1.

Let's cut the eggplant first. This method of cutting panlong eggplant is more suitable for general household operation, that is, novice level. It is cut with rice buds according to the method of cutting hemp fiber cucumber online. Please take a detour to pat the brick. ...

First of all, eggplant should be straight, not too thick. Put a chopstick on each side of the eggplant.

2.

The knife and eggplant form an angle of about 60 degrees (don't take a protractor and measure with me there), and start cutting, with a thickness of about 0.5 cm.

3.

Cut one side at a time!

4.

Turn your head and turn it over again. Just like the previous method, keep cutting!

5.

Cut it and put it on the plate!

6.

Put some oil in the wok, heat it to 40%, turn to medium heat, and fry the eggplant until cooked.

7.

When frying eggplant, chop up all the ingredients for later use.

8.

The eggplant is soft. Press it gently with a spatula.

9.

After the eggplant is fried soft, pour it into the colander to control the oil.

10.

Then put it in a plate and adjust the shape.

1 1.

Leave a little base oil in the wok and add minced meat to stir fry.

12.

After the minced meat changes color, add dried Chili and minced garlic and stir-fry to give a fragrance.

13.

Add wine, soy sauce and 150ml water.

14.

Add a little sugar, 1 tsp salt, 1 tsp chicken essence (that's how Mia's salt and chicken essence drop), stir well and simmer for two or three minutes.

15.

Sprinkle some chopped green onion on the eggplant.

16.

Add starch to the cooked soup to make it thicker, not too thick.

17.

Pour the cooked soup on the eggplant.

Tips

This is a version made by Mia with more soy sauce. Nowadays, many restaurants do not use soy sauce or use less soy sauce to cook this dish, but the traditional version is still full of soy sauce. Pay special attention to the eggplant must be fried thoroughly. After pouring the soup, let the eggplant soak in the soup, and then dip it in the soup when eating.