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Homemade minced meat eggplant, this way tastes even better
Eggplant is a common vegetable in daily diet, and there are many ways to cook eggplant. Minced meat eggplant is a simple method, made by adding fresh eggplant with minced meat, which not only tastes very fresh and delicious, but also makes the eggplant taste more crisp, and the cooking method is also very simple.
Meat末 Eggplant
Materials
Eggplant 3 roots
Minced meat 100g
Garlic 6 cloves
Ginger 3 slices
Soy sauce 1 spoon
Vinegar 1 spoon
Salt and sugar to taste
Green onions a little
Method
1. Cut the eggplant into strips, and crush the garlic.
2. Add oil to the pot, heat it, add the strip-shaped eggplant, and fry until soft, then remove and set aside.
3. Heat another pot, add oil, and stir-fry the minced meat until it changes color.
4. Add ginger slices and minced garlic, and stir-fry until fragrant.
5. Add fried eggplant strips, soy sauce, salt, and sugar, and stir-fry for 1 minute.
6. Stir-fry with vinegar and then remove from heat.
7. Finally, sprinkle with chopped green onions.
Spicy minced meat eggplant pot
Materials
Main materials: one eggplant, minced beef, three scallions, five slices of ginger, one garlic clove
Ingredients: a small spoon of salt (Douban sauce contains, can be less), a small spoon of monosodium glutamate, Douban sauce (to taste), green chili, pepper, ground Sichuan pepper, cumin, soy sauce, vinegar, sesame oil, a little oyster sauce (to reduce fire).
Method
1. Cut the eggplant into strips, cut the scallions into pieces, mince the garlic, and slice the ginger.
2. Add oil to the pot, heat to 5 degrees, add strip-shaped eggplant, fry until slightly yellow, then remove and set aside.
3. The remaining oil can be used again, cool for 1 minute, turn on the fire, add ginger slices, minced garlic, stir-fry for 30 seconds, add Douban sauce and stir-fry for 30 seconds, then add minced meat and stir-fry until it changes color.
4. Add eggplant, a little salt, pepper, minced green chili, ground Sichuan pepper, cumin powder, soy sauce, less vinegar, sesame oil, oyster sauce, and stir-fry with a spoon.
5. Boil over low heat for 3 minutes (depending on personal preference, those who like it softer can boil for an additional 1-2 minutes).
Spicy minced meat eggplant pot
Materials
Main ingredients: minced meat, eggplant, minced garlic spicy sauce, salt, pepper, cooking wine, soy sauce, ginger juice, cornstarch.
Method
Marinate the minced meat with salt, pepper, cooking wine, soy sauce, ginger juice, and cornstarch.
Cut the eggplant into wedges, soak in light salt water for a while, then drain. (This step not only prevents the eggplant from oxidizing and discoloring but also prevents the eggplant from absorbing too much oil).
Important ingredients: minced garlic spicy sauce.
Fry the minced meat with oil.
Remove the minced meat and fry the spicy sauce with the remaining oil.
Stir-fry the eggplant until soft in the pot, add a little salt and sugar.
Pour half a bowl of water into the pot, bring to a boil, add eggplant and minced meat, mix well, cover and simmer for 3-5 minutes.
The spicy and hot eggplant pot is served, adding coriander can be more tempting to the appetite.
Meat末 Eggplant
Materials
Eggplant (purple skin, the long kind) 2-3 pieces, a small piece of pork, salt to taste, Mrs. Tai Tai Camellia oil 50g, garlic to taste, sugar to taste, chicken essence a little, cooking wine to taste, Douban sauce 1 large spoon, green onions to taste, soy sauce to taste
Method
1. Marinate the meat stuffing with cooking wine for ten minutes.
2. Wash the eggplant and cut into long strips; chop the green onions into green onion slices, and mince the garlic.
3. Dry the pot and place it on the stove. Add the cut eggplant and stir-fry over low heat until the moisture is baked off. Once the eggplant becomes soft, remove and set aside.
4. Pour a small amount of the Mrs. Tai Tai Camellia oil into the pot, just enough to moisten the pot. Add the marinated meat stuffing and stir-fry over low heat until it is scattered. Add Douban sauce and minced garlic and stir-fry until fragrant.
5. Add the fried eggplant to the meat stuffing and stir-fry again. Add soy sauce and cooking wine, and stir-fry over low heat for five minutes. Add sugar and chicken essence, then sprinkle with chopped green onions and stir well before serving.
