Fragrant minced eggplant is a very popular home-cooked dish that is simple to make, delicious and nutritious. Here are the easy cooking steps and tips for making the home version of the fragrant minced eggplant:
Ingredients: 2-3 eggplants (depending on the number of people).
100g minced pork (can also be adjusted to taste).
Ginger a small piece.
Garlic 2-3 cloves.
Green and red peppers (optional) to taste.
1 tablespoon bean paste (can be adjusted to taste).
Light soy sauce 1 tablespoon.
A little dark soy sauce (optional, mainly for coloring).
Sugar a little. Cooking oil to taste.
Salt to taste. Green onion to taste (for the final sprinkle on the dish).
Production steps: Eggplant Processing: Wash the eggplant and cut it into strips and soak it in salted water for 10 minutes to prevent the eggplant from absorbing too much oil when frying.
To prepare the minced pork: Put the minced pork in a bowl, add a little light soy sauce, salt and sugar, stir well and marinate for 10 minutes.
Preparation: Sliced or minced ginger and garlic, shredded green and red peppers (if using).
Fried eggplant: Drain the soaked eggplant strips, pour enough cooking oil into the pan, when the oil temperature rises to 5 hot, fry the eggplant until the surface is golden brown, remove the oil.
Stir-fry minced meat: Leave the bottom oil in the pan, add the minced meat and stir-fry until it changes color, then add ginger and garlic and stir-fry until fragrant.
Add seasoning: Add the bean paste, stir-fry the red oil, and then add light soy sauce to taste.
Lower eggplant: Pour the fried eggplant into the pan and stir-fry it well with the minced meat, allowing the eggplant to fully absorb the flavor of the minced meat.
Season before cooking: Adjust the salt to taste, and if desired, add a pinch of sugar to balance the taste.
Remove from the pan: Finally, sprinkle with chopped green onions and serve.
Cooking tips: The oil temperature should not be too high when frying the eggplant, so as not to make the eggplant undercooked inside, and it can also reduce oil absorption.
Marinate the minced meat in advance to add flavor to the minced meat.
When stir-frying, the heat should be high and stir-fry quickly to prevent the eggplant from burning.
According to personal taste, the amount of bean paste can be increased or decreased appropriately.
During the frying and frying of eggplants, they should be constantly stir-fried to prevent the pot from sticking.
The result is a delicious and fragrant eggplant with minced meat, which can be served as an accompaniment to a meal or as a quick and easy dinner on a summer day.