Chinese Food
Why is the eggplant so delicious in the hotel? Here's the answer: Braised minced pork and eggplant
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Eggplant is a kind of nutritious food. But why do you think that what you make is less delicious than what you make in the hotel? I'll teach you the chef's version of braised eggplant today. The sauce is salty, fragrant and thick. Eggplant tastes soft and tender. It will no longer affect the taste due to excessive water. This invincible meal will surely make you exclaim, it's been a long time since I tasted so delicious. Delicacy. Please pay attention to my WeChat official account. Master Kong teaches cooking adds Mr. Kong, teaching small dishes, Secretary -17714357702. and I am a close friend to the gourmet.
Cooking ingredients
Cooking Steps
Step1:Wash eggplant. Cut off the head and tail and cut into 3 sections evenly. Cut onion, ginger and garlic.
Step2:Cut each piece of eggplant into strips.
Step3:Pour some cooking oil into the pot. Heat it to 70% heat, then add eggplant. (chopsticks measure oil temperature - [cold oil temperature] 1-2% hot. Put chopsticks in oil without reaction. At this time, it is suitable for frying nuts, such as fried peanuts. It is also suitable for frying sauces, etc. [low oil temperature] 3-4% heating. Chopsticks are placed in oil. Small bubbles will appear around them. They are generally used for sauteed, fried and oil fried dishes. [medium oil temperature] 5-6% heat. Look at the oil surface will have ripples. Chopsticks around the bubbles become dense. But there is no noise. Suitable for frying pan and stir fry. [high oil temperature] 7-8% heat. There are a lot of bubbles around chopsticks, and there is a crackling sound. It is suitable for frying or frying meat and fish.)
Step4:Fry until golden on the surface. Turn the heat to boil the oil again. Put the eggplant in the pot again. Fry again for 20 seconds. Drain. (frying can reduce the extra oil in eggplant
Step5:Leave the oil in the pan. Pour in the minced meat. Stir fry until white.
Step6:Put in bean paste and onion, ginger and garlic. Stir well.
Step7:Pour in the fried eggplant. Then pour in the raw sauce and water starch. Stir well. (Shuidian powder is dry starch mixed with water. It is used to increase the viscosity of sauce
Step8:Stir fry until the sauce is thick and ready to serve.
Cooking tips:1. Eggplant oil can fry out the water in it. It tastes better when braised. 2. Braised eggplant can be peeled or not. According to personal preference. 3. (1) observe the color and impurities of the oil. If the color of the oil is deep and there are many impurities, it is recommended not to eat it; if the color of the oil is not too deep and there are few impurities, such oil can continue to eat. Before eating, leave the remaining oil still. Remove the impurities deposited at the bottom. (2) After frying fish, mutton and other food, the remaining oil will smell fishy. You can put a few pieces of ginger in the remaining oil. Open a small fire for half a minute. (3) If there is a paste smell in the remaining oil, you can first heat the remaining oil and then filter the food residue with a filter cloth. In this way, the paste smell can be basically eliminated. (4) Leftover oil can be used to make steamed buns or dumplings. You can put a little leftover oil on the dough. You can also add a little leftover oil when making stuffing. It can better lock the water in the vegetables. (5) When the remaining oil is used for cooking, you need to
