Eggplant has a characteristic that is easy to absorb oil, so the oil put less on the easy to dry, eat a fishy taste of eggplant. There are also friends in the eggplant when doing direct oil into the pan fried, so it is wrong. Eggplant internal moisture, directly into the pan fried need to cook a long time to cook it, eat not hard, but long time cooking eggplant will lose a bit of flavor, let it eat flat, long time, the front add more oil, the back will be absorbed to become dry, look at the lack of appetite.
Today, we share some tips to do the eggplant essential, learned to ensure that the eggplant can be made delicious. Eggplant in the pot before doing a step, can save a lot of time, but also can make the eggplant does not blacken, keep the bright color, like to eat eggplant or want to do a good job of eggplant friends can collect. This practice of eggplant is not blackened and not greasy, fresh and rice, hurry up and try it!
Required materials
2 eggplant, 100 grams of minced meat, 2 small onions, 2 slices of ginger, 3 cloves of garlic, 3 millet chili, Pixian bean paste 1 spoon, a little soy sauce, 2 spoons of soy sauce, a spoon of vinegar, a spoon of oyster sauce, a spoon of starch, half a bowl of water.
Production steps
1. First, prepare the ingredients. Eggplant remove the root, and then cut into strips; onion, ginger and garlic millet chili chopped; pork minced, or buy ready-made meat filling.
2. Eggplant with a little salt, toss well, marinate out of water. Marinate for five minutes, after the time is up, squeeze out the water inside and put aside.
3. Mix a sauce. Add a little soy sauce in the bowl, 2 spoons of soy sauce, a spoon of vinegar, a spoon of oyster sauce, a spoon of starch, and finally pour half a bowl of water, mix well . The spoon is a common ceramic spoon for home use.
4. Pour the appropriate amount of oil in the pan, down into the eggplant, turn on the low heat, slowly fry, fry the eggplant until the surface of the browned, soften can be. At first, you can fry on high heat, slowly out of the flavor, then turn to low heat. Then, you can remove it from the pan and set it aside.
5. Leave some oil in the pan, add the minced pork and sauté until browned.
6. Add green onions, ginger, garlic and millet peppers, stir-fry evenly, stir-fry the flavor. Add a spoonful of bean paste, stir fry evenly, stir fry sauce flavor.
7. Put in the fried eggplant, stir fry evenly, so that the eggplant covered with sauce.
8. Then pour in the sauce and cook for about 2 minutes. Toss evenly, when the time is up, give it out of the pot, and finally sprinkle some chopped green onions to garnish it.
Tips
1. Eggplant with salt pickle out of the water will be more easy to cook, the back of the frying to let it soften, so that the eggplant can maintain the original color and shorten the time. Add more of this step before the eggplant in the pot, the eggplant will be much more delicious.
2. Pan-frying eggplant can save a lot of oil than frying it in a frying pan.