The practice of eggplant is not stewed or fried, a simple, beautiful and delicious home-cooked dish

 Steamed eggplant with minced meat

Ingredients: appropriate amount of pork, a little cooking wine, a little white pepper, a little five-spice powder, 2 tablespoons of fresh soy sauce, 1 tablespoon of dry starch, 1 tablespoon of corn oil, 2 eggplants with purple skin, 1 green pepper, half a red pepper, 2 coriander, 2 slices of ginger, 4 cloves of garlic, 2 tablespoons of bean paste, a little water starch

1. Prepare the required materials first, choose three points of fat and seven points of lean pork taste, cut into minced meat for later use, and wash and set aside eggplant, green and red peppers, and coriander, as shown in the picture above.

2. Then marinate the minced meat first, add a little cooking wine, white pepper, and five-spice powder to the minced meat to remove the fishy smell of the meat, and then add 2 tablespoons of Yipin fresh soy sauce to adjust the base taste, and stir it well, as shown in the picture above.

3. Add another spoonful of dry starch and stir well, as shown in the picture above.

4. Finally, add corn oil or other cooking oil that is not very strong to lock in the moisture of the meat, stir well and set aside, as shown in the picture above.

5. Let's cut the eggplant with a flower knife, first prepare two chopsticks and put them on both sides of the eggplant, use the knife to cut the eggplant into even pieces vertically, pay attention to the bottom not to cut through, cut to the chopsticks, as shown in the picture above.

6. Turn the eggplant over, the chopsticks are still placed on both sides of the eggplant, this time use a knife to cut the oblique knife pieces along the direction of the 45-degree angle, so that the eggplant will not be cut continuously, as shown in the picture above.

7. After cutting the eggplant into the knife flower, put it on a plate for later use, then cut the green and red peppers into small dices, cut the garlic into minced pieces, and cut the ginger slices into minced pieces for later use, as shown in the picture above.

8. Steam the eggplant in a pot of cold water for about 4~8 minutes, the eggplant is completely soft, and the specific steaming time should be determined according to the size and thickness of the eggplant, as shown in the picture above.

9. When steaming eggplant, let's fry the minced meat. After the pan is hot, add a little base oil, add the minced meat and quickly spread it, stir-fry evenly until the minced meat changes color, as shown in the picture above.

10. Add minced ginger and stir-fry to make it fragrant, if you like to eat spicy, you can put some dried chili peppers and stir-fry, as shown in the picture above.

11, then add the bean paste and stir-fry evenly, the bean paste is used to adjust the taste of the whole dish, according to the size of the eggplant to determine the amount of bean paste, if you put too little, the taste of the dish will be light, the taste is not good, it is recommended to adjust a little salty, as shown in the picture above.

12. When the bean paste is fried to a uniform level, add an appropriate amount of water starch, a thin layer of water starch is OK, so that the sauce is smooth, not too viscous, as shown in the picture above.

13. After the eggplant is steamed, take it out and let it cool, as shown in the picture above.

14. Pour the fried meat sauce on the cooled eggplant, and then sprinkle with minced garlic and diced green and red peppers, if there is no red pepper, you can use all the green peppers, but they will be slightly inferior in appearance, and if you like to eat spicy, you can replace the red peppers with millet spicy, as shown in the picture above.

15, finally sprinkled with coriander, this beautiful and delicious steamed eggplant with meat sauce is ready, a simple steamed dish, but it is the most delicious food, learn to make it quickly!

Tips

1. If you don't like to cut flowers for eggplant, you can steam it directly, and then tear it into strips after steaming and cooling.

2. The water starch of the meat sauce should be thin and not too viscous.