Braised potato and eggplant with meat(rou duan shao tu dou qie zi )

Braised potato and eggplant with meat

Introduction:

"Braised eggplant with meat is a typical delicacy in Northeast China. It is a hot dish often ordered by diners at the restaurant table. At home, you can not be limited by the ingredients, you can also add potatoes, green peppers, a bit like adding pork to the ground three fresh. Although the food is fried in high temperature, it is not recommended for people to eat it. After all, health is the most important thing. "

Production steps:

Step 1: cut eggplant into hob pieces.

Step 2: cut the potatoes into small pieces.

Step 3: cut green pepper into small pieces, slice carrot, shred green onion, slice garlic (ginger can be added, according to personal preference)

Step 4: cut the pork into small sections and pat each section with the back of the knife.

Step 5: mix raw starch and flour to make a batter with the consistency similar to yogurt.

Step 6: pour proper amount of vegetable oil into the pan, heat it up, and then add potatoes (after potatoes are cut, starch on the surface must be washed off, which will not soften and crispy after frying)

Step 7: wrap the meat in the paste and fry it in the oil pan.

Step 8: add eggplant and deep fry until the eggplant is yellowish.

Step 9: leave a little oil in the pan, add garlic, onion and stir fry until fragrant.

Step 10: add the fried potatoes and stir fry.

The eleventh step: order eggplant, carrot slices, stir fry green peppers, transfer a little soy sauce, water and starch, then add a little salt, chicken essence.

Step 12: serve.

Materials required:

Potatoes: moderate

Lean pork: moderate

Eggplant: moderate

Green pepper: right amount

Carrot: right amount

Flour: right amount

Starch: right amount

Starch: appropriate amount

Scallion: right amount

Garlic: right amount

Salt: right amount

Chicken essence: appropriate amount

Soy sauce: moderate

Note: the order of frying these ingredients is potato, meat section, and finally eggplant, because eggplant is a kind of vegetable that absorbs oil very much. If you don't want all the oil in the pot to be absorbed by it, fry it at last. When frying eggplant, press the spatula, and the oil will run out after the eggplant is soft.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Rou Duan Shao Tu Dou Qie Zi