Nanchang characteristic minced meat eggplant(nan chang te se rou mo qie zi )

Nanchang characteristic minced meat eggplant

Introduction:

"I met many Nanchang villagers on the Internet and talked about the minced meat and eggplant in Nanchang. It's really a delicious and classic dish. If it's a casual meal in a restaurant, the chance of ordering this dish is very high. Because it's a vegetable, but it's more delicious than meat! The price is lower than that of meat dishes. It's impossible for people not to love it! "

Production steps:

Step 1: let's cut eggplant first. This method of cutting Panlong eggplant is more suitable for general family operation, that is, it's rookie grade. It's cut by rice bud referring to the method of cutting cucumbers in coir raincoat on the Internet. Please detour if you're making bricks
First of all, the eggplant should be straight and not too thick. Put one chopstick on each side of the eggplant.

Step 2: make an angle of about 60 degrees between the knife and eggplant (you can't measure it with me there with a protractor), and start cutting. The thickness is about 0.5cm.

Step 3: cut one side at once!

Step 4: turn your head, turn it over again, and continue to cut like before!

Step 5: cut it and put it on the plate!

Step 6: put some oil in the frying pan, heat to 40%, turn to medium heat, and fry the eggplant.

Step 7: when frying eggplant, chop up all ingredients and set aside.

Step 8: when the eggplant is soft, use a spatula to press it slightly.

Step 9: after the eggplant is fried soft, pour in a colander to control the oil.

Step 10: put it into the plate again and shape it.

Step 11: leave a little oil in the frying pan, add minced meat and stir fry.

Step 12: after the minced meat changes color, add dried pepper and minced garlic to stir fry for fragrance.

Step 13: add wine, soy sauce and 150 ml water.

Step 14: add a little sugar, 1 teaspoon salt, 1 teaspoon chicken essence (rice bud home put salt and chicken essence of the small spoon is like this drop), stir well, low heat boil two or three minutes.

Step 15: Sprinkle onion on eggplant.

Step 16: add starch to the boiled soup to make it thicker, not too thick.

Step 17: pour the boiled soup on the eggplant.

Materials required:

Purple eggplant: two

Minced meat: a little

Dried pepper: 10g

Garlic: 4 cloves

Scallion: a little

Cooking wine: 1 tablespoon

Old style: 10 ml

Sugar: a little

Salt: 1 teaspoon

Chicken essence: 1 teaspoon

Starch: 1 tsp

Note: the rice bud is a more soy sauce version. Now many restaurants don't put soy sauce or put less in this dish, but the traditional version is rich in soy sauce. Special attention is that the eggplant must be deep fried and soft fried. After pouring the soup, let the eggplant soak in the soup, and then dip in the soup when eating. How about that? It's very appetizing, isn't it?

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Nan Chang Te Se Rou Mo Qie Zi