Chinese Food
Braised eggplant
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I fell in love with minced meat and eggplant pot when I was studying in Hunan. I always remember it when I went back to the north. Because I can't eat spicy food, I improved the casserole with minced meat and eggplant to make it into a stew. I found it's not bad. I hope it can be used for reference by friends who like this dish but can't eat chili-
Cooking ingredients
Cooking Steps
Step1:Wash the eggplant and cut it into thin strips. Put it in the basin. Put 2 spoons of salt in it. Evenly grasp it by hand. Keep it for 20 minute
Step2:Cut streaky pork into foam. Add 1 spoonful of white pepper. Mix with cooking wine
Step3:Mince garlic, spicy millet and scallio
Step4:Put the oil in the pot. Pour in the minced pork. Stir fry until it changes color and serve as standby
Step5:Squeeze the pickled eggplant out of the water. Put it in a clean bowl for standby (it's better to squeeze the eggplant dry. Otherwise, the taste is not good
Step6:Put the oil in the pot. Put the lollipop on the low heat (put the lollipop in the cool oil. Keep the heat low. Otherwise, it will be easy to paste and affect the taste). Fry until the lollipop is completely melted and a large number of small bubbles will be produced
Step7:Put the eggplant in. Fry until the eggplant is discolored and soft
Step8:Put in the streaky pork. Stir evenl
Step9:Add some cooking wine, raw soy sauce, salt, stir fry evenly. Put a small bowl of water. Turn off the fire and put a little spicy millet when the soup is about to dry (friends who don't like spicy can leave it alone
Step10:Dish. Sprinkle sesame seeds. Add spicy millet and chive
Cooking tips:If you don't like the taste of eggplant meat, you can stir fry it for a while. The eggplant bar is best cut a little smaller. It's not only tasty, but also tastes dry. It's delicious. It's good for cooking.
