Don't fry the eggplant anymore, the chef will teach you the super delicious eggplant and meat, meat and vegetables with to satisfy your cravings and rice

If you don't fry eggplant today, the chef will teach you a super delicious eggplant and meat, meat and vegetables with to satisfy your hunger and eat! It's easy to do, and it's easy to learn!

【Tomato Meat】

Ingredients: 80g pork, 1 purple eggplant, 1 small slice of turmeric, 1 egg, black pepper, salt, oil, corn starch, no added soy sauce.

Method: 1. Cut the lean and fat pork into small pieces and put it in a meat grinder, beat in 1 local egg, a little black pepper, a small slice of ginger, a little salt, 1 teaspoon of cornstarch, and stir into a very delicate meat puree. Here is the main thing: pork should be a little fat, so that it tastes less firewood and tastes better; Add eggs to make the meat more tender.

2. After the purple eggplant is cleaned, clamp it with a pair of chopsticks, cut it 6 times with a knife and cut it off, and the 6 pieces of eggplant are connected together, and the thickness of the eggplant interval is 0.1 cm.

3. Cut the eggplant and put it in water, add a little salt and soak it for a few minutes, so that the eggplant will not oxidize and turn black, and then pour the water away.

4. Use chopsticks to put a little meat filling into the slice, and use chopsticks to smooth the surface after the meat filling is placed in 6 slices.

5. Put the eggplant meat into the pot after it is done, cover the pot, steam it for 8 minutes on high heat, and take it out when it is steamed, don't steam it for too long, the eggplant skin will change color.

6. Prepare the sauce: Add 1 teaspoon of cornstarch, 3 tablespoons of non-added soy sauce and a little monosodium glutamate to the bowl, stir well and pour it into a hot pan to boil, stir a few times with a spatula, and turn off the heat.

7. Pour the seasoned sauce on the dish, and the delicious eggplant meat is ready, if you like it, try it quickly!

【Tips】

It is best to eat eggplant with the skin, because the eggplant skin contains vitamin B, vitamin B and vitamin C are a good pair, vitamin C needs the support of vitamin B in the metabolic process, and eating eggplant with the skin helps to promote the absorption of vitamin C. Therefore, when everyone eats eggplant in the future, it is best to eat it with the skin.