[mashed eggplant with garlic flavored minced meat] - Super Food(suan xiang rou mo shao qie ni chao ji xia fan cai )

[mashed eggplant with garlic flavored minced meat] - Super Food

Introduction:

"Eggplant is a cheap but nutritious food, which I always like to eat. Whether it's fried, steamed or fish flavored, it's not greasy. In many flavors of eggplant, "burnt eggplant mud" is my favorite, so the braised eggplant is very rotten, very soft and waxy, full of the aroma of garlic, served in a bowl, covered with rice, and then mixed, that kind of delicious is indescribable. Maybe it's because I used to eat when I was young, so I took root in the world of taste buds. Generally, it costs a lot of oil to burn eggplant, because the fried eggplant is more delicious. When I burn eggplant, I often don't have enough oil. One is trouble, and the other is I'm afraid of waste, because it's less to eat fried food in summer. Of course, it's another matter when I have dinner. In fact, eggplant can be cooked soft and waxy without oil

Production steps:

Step 1: raw materials: minced meat, eggplant, green and red pepper, garlic.

Step 2: wash the pepper, cut the island into strips, and chop the garlic into powder.

Step 3: wash the eggplant, cut it into hob pieces, soak it in clean water for a while, and put it in boiling water.

Step 4: cook until soft and rotten and remove.

Step 5: heat the right amount of oil in the frying pan, add the minced meat and stir fry until it changes color and gives a fragrance.

Step 6: add 1 tbsp of delicious soy sauce (soy sauce), stir fry until the meat is colored.

Step 7: pour in the pepper and stir fry a few times.

Step 8: pour in the boiled eggplant.

Step 9: stir fry until the eggplant is soft and rotten. (the portion is much less than that of the next pot)

Step 10: stir in 1 / 2 tbsp of Douchi sauce and stir well.

Step 11: add proper amount of soup or water, which is almost level with eggplant.

Step 12: cover and cook over medium heat until the eggplant is soft and glutinous and the soup is less.

The thirteenth step: put in the garlic, stir in the sugar, stir fry evenly, then mix in the appropriate amount of water to thin the sauce. (add water and starch at each time of thickening)

The fourteenth step: put a little chicken essence into the pot before mixing, and sprinkle the chopped green onion.

Materials required:

One: eggplant

Minced meat: moderate

Green and red peppers: 2 for each

Garlic: 5

Scallion: 1

Delicious: 1.5 tbsp

Douchi chili sauce: 1 / 2 tbsp

Sugar: 1 teaspoon

Chicken essence: a little

Starch: a little

Note: poem phrase: 1: minced meat I choose is minced pork, because with some fat, so super good minced meat more fragrant, and cooked eggplant will be more glutinous. 2: When using starch to thicken, add it in several times. After each mixing, add it slowly according to the consistency. 3: When thicken, the starch is a little thinner, that is to say, the flour is a little less and the water is a little more. If the water starch is too thick, the thicken will not be thin, so the pot will become very dry, without flowing soup. 4: Because soy sauce and Douchi sauce are salty, there is no need to add salt.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Suan Xiang Rou Mo Shao Qie Ni Chao Ji Xia Fan Cai