Braised eggplant with minced meat(rou mo shao qie zi )

Braised eggplant with minced meat

Introduction:

Production steps:

Step 1: put the eggplant into the water immediately after cutting the hob, add a little salt to soak it up, and drain the water before frying, so that the eggplant doesn't eat oil, and the color is better. < br > first, stir fry the minced beef in the pot to dry the water (don't add oil, stir fry, the oil will come out after the water is dry), then add cooking wine, ginger, garlic slices, stir fry together, put soy sauce, and a little old soy sauce Color.

Step 2: stir fry the minced beef, shovel it up, put the oil in the pot, heat the oil, add the garlic, ginger and chopped green pepper (if you like spicy, You can put some Pixian bean paste) together to stir fry the flavor, then add the fried beef powder, stir fry evenly, and then add the soup. After the salt boils out the taste, take the eggplant out of the water, drain the water, and immediately put it into the soup. When the soup is boiled again, change the low heat to cover the fire, and stir fry several times.

Step 3: after the eggplant is chamfered, open the fire to collect the water, pour in the scallion, and put it on the pan.

Materials required:

Eggplant: 3

Green pepper: half

Garlic slices: appropriate amount

Ginger powder: appropriate amount

Scallion: right amount

Minced beef: about half a pound

Notice: 1. After the eggplant is cut, put it into the water immediately, add a little salt to soak it up, and drain the water before frying. The eggplant made in this way does not eat oil, and its color is better. 2. If you like spicy, you can use pepper, add chili sauce, Pixian Douban sauce, etc. Minced beef can also replace pork.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: Original

Chinese PinYin : Rou Mo Shao Qie Zi