How to cook minced meat eggplant is more delicious? Tell me about your method?

Fried eggplant with minced meat is very simple. "Eggplant minced meat" is also a home-cooked dish, which is cooked with eggplant and pork as the main ingredients. Delicious and delicious, so it has been loved by many people and gradually evolved into a home-cooked dish.

First of all, prepare the ingredients: purple eggplant, which is also a common eggplant on the market now. Then prepare pork belly and cut it into minced meat. Because of pork belly, he is fat and thin, so the fried minced meat will be particularly fragrant and delicious.

First, the first step is to cut the eggplant into long strips without peeling it. Then cut a little more, garlic, ginger rice, green and red pepper rice, mushroom powder. As an ingredient.

Start cleaning the pan and add salad oil. Burn the oil to 60% heat, add the cut eggplant, then wash it with clear water and put it in the oil pan, so that the eggplant will not absorb oil easily. Stir-fry the eggplant in the oil pan until it is 80% cooked, and then the oil will leak out.

Then wash the pot and add the minced pork belly. Stir-fry minced meat first, then add ginger rice, garlic rice, green and red pepper rice and minced mushrooms. Then seasoning, you can add a little bean paste to stir fry. Add a little pure water. Add a little salt when seasoning, add soy sauce and steamed fish sauce. After boiling, add the fried eggplant. Stir the pan a little and simmer for a while. When the eggplant is fully ripe, you can collect the juice and put it on the plate.

This delicious eggplant minced meat is ready.

Why should we pickle eggplant with salt first and pinch off the water?

Answer: ... Because eggplant itself is dry and has many pores, frying it directly in oil is very oil-absorbing and wasteful. Secondly, after frying the eggplant full of oil, it will not only taste greasy, but also be difficult to add flavor. The taste in eggplant is oily and light, and it tastes terrible. Therefore, it is necessary to marinate with salt first to squeeze out the water, so that the marinated eggplant can be fried in advance, not only.