Chinese Food
Minced meat and eggplant in casserole
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Eggplant is rich in nutrition. It is rich in many vitamins and minerals, protein, fat, carbohydrate, etc. it is a vegetable that most people like. However, eggplant is very oil-absorbing when cooking, so the finished product will be too greasy. So I like to make eggplant pot. It has strong fragrance and is not greasy.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredient
Step2:Wash and cut pork. Add 0.2g salt, 4G raw soy sauce and 2G cooking wine to marinate for 1520 minutes
Step3:Wash eggplant and cut into strips
Step4:Cut ginger, garlic cloves and millet peppers and set aside
Step5:Put some water into the pot, add some salt and boil it
Step6:Pour in the eggplant strips. Boil again and continue for about 1 minute. Remove and put into the casserole
Step7:Hot pot of cold oil. Pour in the ginger, garlic cloves and millet peppers that have been cut before. Stir fry to give the fragrance
Step8:Pour in the marinated minced meat and stir fry until it changes color
Step9:Add 2 tablespoons of Xinhe organic bean paste, stir well and turn off the heat
Step10:Pour into a casserole. Add half a bowl of hot water
Step11:Mix well
Step12:Cover the pot. Boil it over high heat and simmer until the soup is dried quickly. About 15 minutes. Before leaving the pot, add some salt and light soy sauce to taste and mix. Then sprinkle some scallions and millet peppers to decorate it
Step13:Finished product
Step14:Finished product
Step15:Finished product.
Cooking tips:1. If you like soup, don't dry it. My soup is reserved. Super next meal; 2. Because there is salt in the bean paste, you don't add it when you stew it. You can increase it according to your taste before you leave the pot. There are skills in making delicious dishes.
