Chinese Food
Stir fried minced meat and eggplant in soy sauce
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Yesterday I made a fried egg with basil and tomato and lotus root slices with sugar and vinegar. Li xiansen thought it was quite a big one... First of all, wood has meat. (huh? It's not right. Isn't the carnivore in my family me? Why can't he take it first?) Moreover, I'm fed up with sugar and vinegar. It's said that as soon as I cook, it's sugar and vinegar. Both dishes are sour. It's too boring to be delicious. OK. Today we won't have sour and sweet taste. Let's change to salty and fresh taste. Take out my best move. It's my father's unique skill. In the past, there must be this dish at every family party banquet. It's definitely divided as soon as it's served. The plates don't need to be put down. No exaggeration. Don't talk much nonsense. Go straight to the recipe.
Cooking ingredients
Cooking Steps
Step1:Strip purple eggplant to remove the base. Wash. Dry the skin with kitchen paper. Cut the ho
Step2:Wash tenderloin, chop into minced meat, add a small amount of cooking wine and marinate for 10 minute
Step3:Jingcong, garlic, ginger, washed and cut into small piece
Step4:Hot pot. Pour in some salad oil. Medium heat. Fry eggplant until soft. Meat becomes transparent. Take out. Drain
Step5:Leave a little oil in the pot. Add in the minced meat and stir fry until cooked. Add in the eggplant that has been fried before. Pour in some cooking wine, soy sauce, soy sauce, soy sauce and stir fry. Add a spoonful of sugar and stir fry before leaving the pot
Cooking tips:1. Choose long and thin purple eggplant. The skin is light purple. This kind of eggplant will be tender. The skin won't be old when eating; 2. Wipe off the eggplant skin moisture to prevent oil splashing when frying eggplant. It's better to use kitchen paper. If you use napkin, there will be wool. Of course, it's best to use clean cloth. Environmental protection; 3. Fry eggplant in medium high fire. Small fire will absorb oil; 4. Soy sauce is to increase salt taste. Old Smoking is coloring. There is no need to add salt to this dish; 5. Eggplant is more oil-absorbing. The biggest disadvantage of this dish is that there is a lot of oil in our family. Generally, we will keep the oil. The next day, we will fry the vegetables and then use it again. I will stay the next day and fry the green pepper, shredded pork, apricot and abalone mushroom; 6. Although there is a lot of garlic in this dish, the garlic taste is not heavy. Only the fragrance will be eaten. Many of my friends who do not eat garlic are very happy Li xiansen and I like to fry eggplant a little bit. It's more delicious. But the appearance is not so beautiful
