Chinese Food
Rice with Eggplant in soy sauce
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Cooking ingredients
Cooking Steps
Step1:Wash and dry eggplant. Chop pork into meat paste.
Step2:Cut the eggplant into small pieces with skin, add some salt and mix well. Marinate for 10 minutes.
Step3:Marinate pork stuffing with cooking wine and wet starch for a while.
Step4:Put some oil in the pot until it's seven layers hot. Don't use too much oil. Put in Eggplant and stir fry.
Step5:Stir fry the eggplant strips, then put them out for use.
Step6:Leave the oil in the pan. Stir fry the meat until it changes color.
Step7:Shovel the meat stuffing aside. Put in Pixian red oil bean paste and June fresh bean paste.
Step8:When it's out of flavor, mix it with minced meat and stir well.
Step9:Finally, pour in the fried eggplant. Stir evenly.
Cooking tips:1. Purple eggplant is more nutritious than green eggplant. Purple vegetables are rich in anthocyanins. They are good for eyes. You should eat more purple vegetables. 2. Before burning eggplant, marinate the eggplant for a while. Squeeze out the water exuded from the salted eggplant. Then, burn it with oil. This way, it can save oil and not be greasy. 3. Marinate the meat stuffing with cooking wine and wet starch. It will be tender when fried. 4. Many eggplants in the restaurant are fried. It's better to cook them in a light way at home. It's better to fry them. There are skills in making delicious dishes.
