Chrysanthemum eggplant with minced meat in soy sauce(jiang xiang rou mo ju hua qie )

Chrysanthemum eggplant with minced meat in soy sauce

Introduction:

"What a lovely eggplant. It can be steamed or fried, round or flat, sweet or spicy. It's the only eggplant that can be eaten from small to large. Although there is no eggplant flavor now, I still like it. The most important thing is to have a cheap meal. You can get a set for three or two yuan. I've tried the combination of Eggplant and tomato before. It's so deep in my stomach. So every time I cook eggplant, I can't help putting a tomato in. The sweet and sour taste is the best

Production steps:

Step 1: cut ginger, garlic and scallion;

Step 2: cut the lean meat into granules and grasp them with salt, soy sauce, cooking oil and starch;

Step 3: after the eggplant is cut into sections, use a longitudinal flower cutter (leave 1 cm at the bottom, don't cut off), and soak in salt water for standby;

Step 4: peel and chop the tomato;

Step 5: prepare a dish of starch, squeeze the pickled eggplant to dry and pat on starch;

Step 6: pat the eggplant with starch and put it in a waterless dish;

Step 7: heat the pan, pour in twice as much oil as usual, deep fry the purple eggplant one by one, then remove and filter the oil;

Step 8: leave the bottom oil in the pot, pour in the lean meat and fry until discolored;

Step 9: push the lean meat to one side, pour in ginger, onion and garlic and stir until fragrant;

Step 10: pour in the chopped tomatoes and press out the juice with a spatula;

Step 11: pour the fried eggplant into the pot, stir fry, add a little hot water, cover and simmer for three minutes;

Step 12: add soy sauce flavor barbecue, stir fry evenly, sprinkle with scallion.

Materials required:

Eggplant: 1

Tomato: 1

Lean meat: 100g

Garlic: right amount

Ginger: moderate

Scallion: right amount

Cooking oil: right amount

Salt: right amount

Soy sauce: moderate

Sauce flavor barbecue: appropriate amount

Starch: right amount

Note: eggplant should be salted with salt water first, then fried with starch, which will absorb less oil. Worry about fried unhealthy can try to steam eggplant after drenching sauce, is also a good way to eat.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: Maotai flavor

Chinese PinYin : Jiang Xiang Rou Mo Ju Hua Qie