Fried eggplant with minced meat(rou mo chao qie zi )

Fried eggplant with minced meat

Introduction:

"Eggplant is one of the few purple vegetables, and it is also a very common home vegetable on the table. In its purple skin is rich in vitamin E and vitamin P, which is not comparable to other vegetables. Eggplant, originated in the tropics of Southeast Asia, was first domesticated in ancient India. Eggplant Cultivation has a long history in China. The eggplant cultivated in the southern and Northern Dynasties was round, similar to the shape of Wild Eggplant; the long eggplant was cultivated in the Yuan Dynasty; by the end of the Qing Dynasty, the long eggplant was introduced into Japan. Eggplant belongs to Solanaceae, an annual vegetable. It is native to India. Eggplant has been planted in China for more than 1000 years. It is widely cultivated in China and is one of the main vegetables in summer

Production steps:

Step 1: eggplant, minced meat, etc

Step 2: marinate the meat in soy sauce

Step 3: cut the eggplant into long strips, put two tablespoons of oil into the pot, and fry the eggplant first

Step 4: put it out, spare it

Step 5: leave some oil in the pan, stir fry minced garlic and ginger

Step 6: stir fry the salted meat

Step 7: add soy sauce, soy sauce, sugar, water, into the sauce

Step 8: add eggplant and stir fry

Materials required:

Eggplant: 300g

Minced meat: 80g

Scallion: right amount

Oil: right amount

Soy sauce: moderate

Sugar: right amount

Ginger: right amount

Garlic: right amount

Old style: moderate

Note: after cutting the eggplant, it should be put into the oil and fried immediately before it changes color. This can be fried eggplant in excess of water, in the stew, easy to taste.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: spiced

Chinese PinYin : Rou Mo Chao Qie Zi