Spaghetti with eggplant sauce
Introduction:
"Eggplant meat sauce pasta, eggplant soft, smooth, tender and delicious, meat sauce crisp, sour and spicy, taste good."
Production steps:
Step 1: dice eggplant, Pleurotus eryngii, minced ginger and garlic, marinate minced meat with cooking wine for 10 minutes; mix oyster sauce, soy sauce, soy sauce, rice wine, rice vinegar, tomato sauce, chili oil, sugar, salt and soybean sauce into sauce and set aside;
Step 2: put the pasta into the boiling water and cook it, then take it up and keep it dry;
Step 3: heat the oil in a hot pan, heat the oil to 40% and stir fry the minced meat until it turns white;
Step 4: add the eggplant and stir fry until the eggplant is soft;
Step 5: add Pleurotus eryngii and stir fry evenly;
Step 6: add ginger and garlic powder and stir fry until fragrant;
Step 7: add the seasoning juice and a small amount of soup or water to boil, and then simmer for 5-10 minutes;
Step 8: pour in the water starch mixed in advance. If you like thinner, don't collect the juice too dry. If you like viscous, collect some water;
Materials required:
Spaghetti: 1 person
Minced meat: 200g
Eggplant: 1
Ginger: right amount
Garlic: right amount
Pleurotus eryngii: right amount
Oyster sauce: right amount
Tomato sauce: right amount
Chili oil: right amount
Soy sauce: 1 / 2 spoon
Raw soy sauce: 1 teaspoon
Rice wine: moderate
Rice vinegar: right amount
Rock sugar: 2
Chicken essence: appropriate amount
Salt: right amount
Soy sauce: 1 tablespoon
Starch: 1 small bowl
Note: 1, eggplant is not much, so stir fry behind the minced meat. If there are many eggplants, put more oil, or it will dry easily when frying. 2. When boiling sauce, it's better to put some soup and cook it slowly, so that the taste is good enough.
Production difficulty: simple
Process: firing
Production time: 10 minutes
Taste: slightly spicy
Chinese PinYin : Qie Zi Rou Jiang Yi Fen
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