Eggplant is really delicious, it does not absorb oil and tastes, and it is more popular than meat on the table, and it will be sold out in a while

Eggplant is delicious, but it has two headaches,

1. Eggplant is particularly oil-absorbing, and if you have made eggplant, you will find that no matter how much oil you pour into it, the eggplant can absorb the oil, which is really distressing.

2. The fried color is not good-looking, the original purple and purple color turns black when stir-fried, and the appearance is not good-looking, and there is no appetite when you look at it.

Today brings a little trick, do not absorb oil but also taste, use the least amount of oil to burn eggplant, keep the fresh and smooth taste, the color is bright and attractive, a mouthful of burst juice is more fragrant than meat, one end is on the table, eggplant is more popular than meat, and it is snatched up at once

——[Minced Meat and Eggplant]——

[Ingredients]: 4 long eggplants, 2 green peppers, 150 grams of pork, appropriate amount of green onion and ginger, appropriate amount of corn starch, 1 teaspoon of salt, 1 spoonful of cooking wine

[Bowl juice]: Sugar, cornstarch, 3 spoons of light soy sauce, 2 spoons of vinegar, a little chicken powder, 3 spoons of water

[The steps are as follows]:

Step 1: Cut the washed eggplant into an oblique blade, put it in a bowl, add a small sprinkle of salt, grasp it and marinate evenly for 10 minutes

Don't cut it too thinly, it will shrink after pickling.

Salt the excess water to facilitate ripening and remove the astringency of the eggplant itself

Step 2: During the pickling of eggplant, we will prepare the bowl juice, sugar, corn starch, light soy sauce, vinegar, chicken powder, and water and mix evenly for later use.

Then cut the ingredients, cut the pork into small cubes, cut the green pepper into oblique slices, and then cut some green onions and ginger for later use

Step 3: After 10 minutes, the eggplant has become soft with some juice, then pinch the eggplant vigorously with your hands to pinch out the excess juice, then add a large spoon of cornstarch and mix well, and coat it with a thin layer of starch

The starch can make the surface of the eggplant quickly form a plastic shell after it is put into the pot, and the color is beautiful and does not absorb oil

Step 4: Put a little bit of base oil in the pot, pour the processed eggplant into it after heating, fry it on low heat, press the water vapor slightly, and then turn the eggplant over, at this time, pour in the green pepper, fry the fragrance and put it out for later use                                                                                        

Step 5: Put a little base oil in the pot, put the minced meat in and fry it, then add the green onion and ginger at this time, cook in the cooking wine to remove the smell, and then pour in the fried eggplant and green pepper and stir-fry evenly                              

Step 6: Finally, pour in the prepared bowl juice and stir-fry evenly over high heat.

The color is bright and attractive, the taste is fresh and fragrant, and it is a quick side dish that can be prepared in ten minutes, and when it is served, eggplant is more popular than meat! Give it a try!