How to make eggplant with minced meat, sweet and salty, tender and juicy, and the meat is attractive?

The stars are passing by, and the sun and the moon are rotating for decades. Life is nothing but three meals a day and a life with the smell of fireworks. It is the normal and happy life of many people. Behind every taste, there is The whole process of losing your mind! Special delicacies must come from happiness (?ˇ?ˇ?)! The physical and mental health of the whole family is inseparable from a scientific and reasonable diet. Hello friends, I am the "healthy person" in the kitchen. I enjoy studying and learning recipes, and my body and mind will also benefit from the process of making delicious food. Achievement and happiness (﹡﹡)?, I hope to share it with more people.

Today I would like to introduce to you a dish of minced eggplant with excellent color, aroma and taste. It is tender and juicy, sweet and salty, and has a tempting meaty taste. Eggplant, a staple food, is very nutritious and rich in protein, fat, protein, vitamins, calcium, phosphorus, iron and other nutrients. Long-term use of eggplant can clear away heat, reduce cholesterol, protect cardiovascular and anti-aging effects. . Step 1

Food for eggplant with minced meat: eggplant, minced meat, rice wine, sugar, light soy sauce, onion, ginger, garlic, salt, oil, Pixian bean paste, tapioca starch Method: Wash the eggplant and make it raw Chop the pork, add cooking wine, sugar, light soy sauce and mix well. Step 2

Cut the eggplant into hard pieces and marinate with a little salt for a while. Chop the onions, ginger and garlic, heat the oil in a wok, add the eggplant and stir-fry until the eggplant becomes loose and serve. Add a little oil to the pot, add Pixian bean paste and stir-fry until fragrant, then add onion, ginger and garlic paste and stir-fry until fragrant. Add minced meat and stir-fry, add rice wine and stir-fry until fragrant. Then pour in the eggplant and stir-fry again, add light soy sauce, sugar, and a small amount of salt and stir-fry again. Pour in a small amount of gorgon powder. Stir-fry the eggplant evenly and turn off the heat, place it on a plate and sprinkle with chopped green onion.

Miss Yin’s Tips: Eggplant identification: Tender eggplants are dark in color, thin-skinned and flossy, light in weight, tender and sweet, the flesh is not easy to separate, and there is a piece of green-white skin under the receptacle. Old eggplants are bright and shiny in color, with hard and tight skin, firm flesh and solid seeds, which are easy to separate. The seeds are yellow and hard, heavy in weight, and some have a bitter taste.