If you love to eat eggplant, you should collect it, it is not fried and less oil, it tastes delicious and goes with rice, it is really delicious

 

Today I'm sharing a dish of roasted eggplant, which is not fried, with less oilMethod, eat delicious and rice, especially delicious, love eggplant to collect.                                            

【Required Documents】

2 eggplants, 4 cloves of garlic, 3 spicy millet, 50g minced pork.

Sauce: salt, pepper, sugar, 3 tablespoons of light soy sauce, 2 tablespoons of balsamic vinegar, 1 spoonful of dark soy sauce, a little starch, and half a bowl of water.

【Steps】

1. Clean the eggplant, remove the head, then remove the skin, or you can not go, first cut into sections, then cut into slices, and then change the knife and cut into strips. Put it in a basin of water, pour in a small amount of white vinegar, stir well, and let it soak for a while to prevent oxidation.

2. Flatten the four cloves of garlic and chop them into minced pieces; millet spicy cut into rings; 50 grams of lean meat minced and set aside.

3. Mix the sauce. Add salt, appropriate amount of pepper, a little sugar, 3 tablespoons of light soy sauce, 2 tablespoons of balsamic vinegar, a spoonful of dark soy sauce, a little starch, and finally pour in a small half bowl of water, stir well and set aside.

4. Remove the soaked eggplant and squeeze out the water. Set aside.

5. Pour oil into the pot, add minced garlic and millet spicy under the heat of oil, stir-fry until fragrant, then pour in minced pork, stir-fry until fragrant, and fry until it changes color.

6. Pour in the eggplant, stir-fry for more than ten seconds, and mix the ingredients evenly.

7. Then pour in the seasoned sauce, turn on high heat, stir evenly, and bring it to a boil.

8. Cook the eggplant on medium heat for 5 minutes until flavorful. When the time is up, stir it to see if the eggplant still has a hard heart, turn on the high heat to reduce the juice when it is fully cooked, and sprinkle in a handful of chopped green onions after the soup is thick.

Tips:

1. If you don't eat chili peppers, you can do without millet spicy. The addition of starch makes the eggplant taste smooth and flavorful, and it is fragrant without a lot of oil.

2. Eggplant can also be peeled without peeling, depending on personal preference. Eggplant skins also contain nutrients.