Eggplant with minced meat in black bean sauce(chi xiang rou mo qie zi )

Eggplant with minced meat in black bean sauce

Introduction:

"Eggplant is also one of my favorite dishes. In the process, I introduced my common method to make fried eggplant eat less oil. First, I gave eggplant enough water. Oil is insoluble in water, And the density of oil is smaller than water, eggplant can't eat much oil, and then give eggplant covered with dry flour, which is conducive to lock water, make eggplant more soft and tender, and the fried eggplant will not be soft and shapeless. This method is not absolutely good, but it should be used for reference. "

Production steps:

Step 1: cut the scallion into small pieces, shred the ginger, and prepare the minced meat;

Step 2: cut the eggplant into strips slightly thinner than your fingers;

Step 3: soak the cut eggplant strips in water for about 2 minutes;

Step 4: remove and control the surface moisture;

Step 5: put the dry flour on the plate, put the eggplant with controlled moisture, shake the plate with hands or stir it up and down with chopsticks to make the eggplant evenly stained with flour;

Step 6: heat the oil in the pot, and put the eggplant in the pot by times;

Step 7: take out the golden eggplant;

Step 8: add about 20 ml of oil into the frying pan, add green onion and ginger to make it fragrant; add chopped minced meat, Douchi, soy sauce and chili sauce, stir fry over high heat;

Step 9: add the fried eggplant, salt and garlic, stir fry well over high heat;

Step 10: drizzle with a little sesame oil to get out of the pot (in order to take a good picture, I cut a chive, or I can leave it).

Materials required:

Long eggplant: 2

Minced meat: 100g

Douchi: 30g

Flour: 20g

Onion: a section

Garlic: 2 cloves

Ginger: one piece

Water: 30 ml

Raw soy sauce: a spoonful

Chili sauce: 1 teaspoon

Salt: a little

Sesame oil: a little

Vegetable oil: 600 ml

Note: love nagging: 1, eggplant soaking time is not too long, in order to avoid the loss of water-soluble vitamins; 2, soak eggplant out after the water control dry, otherwise the noodles will be stained with a lot, and it is not easy to wrap evenly; 3, fried eggplant when the oil temperature hot, Eggplant under the pot after the surface of the flour can immediately scab good; 4, chili sauce and Douchi are salty, the best Try to use less salt.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Chi Xiang Rou Mo Qie Zi