Eggplant with minced meat, although it is a home-cooked dish, fresh and flavorful very rice by many people love, the general restaurant has eggplant with minced meat, ordering a lot of people. The dish is served up in different containers, the practice is different, some in the tinfoil baking dish, some on the stone plate, some is a porcelain plate; eggplant shape is also different, some are long eggplant, some are round eggplant, the practice should be more or less the same, the eggplant in the home to do the minced meat is actually very easy to operate, the classic tasty. Let's take a look at how to make it according to the different varieties of eggplant.

The delicious practice of minced pork and eggplant - features: less oil consumption, not greasy, fresh rice, analyze thoroughly, a look will be.

Main ingredients: 1 eggplant, 100 grams of lean meat

Applications: 1 small piece of ginger, 4 cloves of garlic, 3 shallots

Seasoning: water, cooking oil, starch, soy sauce, soybean paste, salt in moderation

- Start cooking -

The first step is to deal with the eggplant:

Wash the eggplant, cut into thin strips and put them into a pot, add 1 tablespoon of salt and marinate for 15 minutes, the purpose of this step is mainly to remove the water inside the eggplant, and at the same time let the eggplant no longer inhale too much oil, marinate for 15 minutes and then squeeze the water inside the eggplant with your hands and control it to be dry and spare.

The second step is to deal with the lean meat:

Wash and mince the lean meat, put it into a small bowl, add a pinch of salt, cornstarch and a little cooking oil and marinate for 10 minutes.

The third step is to deal with the ingredients:

Peel the ginger, peel the garlic, peel the scallions, remove the roots and wash, all chopped, and mix a small bowl of thickening sauce: 1 tablespoon of cornstarch, 2 tablespoons of soy sauce, 2 tablespoons of water and mix well.

The fourth step fried eggplant:

Heat the pan, into the cold oil, oil is slightly hot into the marinated eggplant for stir-frying, stir-fry until the eggplant is soft can be loaded out of the standby.

The fifth step is to stir-fry the minced meat:

Heat the pan again and add cold oil, stir-fry the ginger, then add the minced meat and stir-fry the meat flavor.

Sixth step coloring and seasoning: Stir-fry until the minced meat becomes white and stir-fry meat after the aroma, add 1 tablespoon of bean paste, stir-fry evenly to the upper coloring and flavor.

The seventh step is to add the eggplant: after stirring the sauce, add the eggplant and stir-fry evenly.

The eighth step of the thickening sauce: After the eggplant is stir-fried well, pour in the thickening sauce to thicken the sauce, and continue to stir for a while.

The ninth step of the sauce on the plate: cook until the soup is less and the eggplant is soft and broken after life, down into the previous chopped green onions and garlic sautéed can be out of the pot.