[eggplant in coir raincoat] minced meat eggplant cosmetic version - I eat by my face. recipe-Chinese Food-best chinese food recipes-cooking food

[eggplant in coir raincoat] minced meat eggplant cosmetic version - I eat by my face.

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When it comes to minced meat and eggplant, we all think it's a home-made dish that is hard to sell and all depends on strength. Today's coir raincoat eggplant from Nanchang, Jiangxi Province can be called Bai Suzhen in minced meat eggplant. It's shaped with the magical coir raincoat knife method. Its appearance value is greatly increased. When it's burned, its contact area with the soup becomes larger and more tasty. Besides eggplant, cucumber and radish, you can also make coir raincoat knife.

Cooking ingredients

purple eggplant:5

minced pork:50g

dried pepper:1

ginger:moderate amount

garlic:moderate amount

onion:a few

raw:30 ml

rice wine:20 ml

Lake powder:moderate amount

chili oil:15 ml

boiled water:moderate amount

Cooking Steps

Step1:Eggplant should choose purple long eggplant. Tilt the knife 45 degrees. Cut eggplant into two-thirds. Do not cut the bottom. Repeat cutting at an interval of about 5m

Step2:After turning over, use the same method to cut in the gap. The coir raincoat eggplant will be cut

Step3:Start the oil pan. The oil should be no more than eggplant. Burn it to 50% heat. Fry eggplant in the pan. Fry it soft, and then drain it

Step4:Keep the bottom oil in the pot, turn on the small fire, stir fry the ginger and garlic, turn the big fire, stir the minced pork, stir fry it to make it fragrant, continue to stir fry the dried pepper, add the raw soy sauce and rice wine, pour some boiling water and boil it