Eggplant with Thai Sauce minced meat

Eggplant with Thai Sauce minced meat

Introduction:

"If eggplant is cooked properly, it's delicious. Add some sliced meat or minced meat, and the taste will be fuller and fresher."

Production steps:

Step 1: peel the eggplant and cut it into pieces;

Step 2: brush or spray a layer of oil on the bottom of the baking pan and lay eggplant pieces;

Step 3: bake in the oven for 12-15 minutes, about 400F, and then spread on the dish;

Step 4: bring to a boil, slow down, add minced meat, add 1 / 2 tsp pepper powder, 1 / 2 tsp pepper powder, 1 tsp salt, 1 tbsp cooking wine and 2 tbsp eggplant juice, and slowly fry the meat until it is dry, but not too dry;

Step 5: Mix 1 tsp corn starch and 1 / 4 cup water in a small bowl. In the minced meat pot, add about 3 tbsp Thai chicken juice and 1 / 2 tbsp pepper. Pour in the water starch just mixed. Stir well and taste. If it is not salty enough, add a little soy sauce. If it is too sour, add a little sugar. Then add 1 tbsp sesame oil. Stir well and pour evenly on the eggplant.

Materials required:

Eggplant: 1 piece

Minced pork: 200g

Salt: right amount

Sugar: right amount

Pepper: right amount

Pepper powder: 1 / 2 tsp

Cooking wine: moderate

Tomato juice: right amount

Thai chicken juice: 3 tbsp

Sesame oil: 1 tbsp

Water: 1 / 4 cup

Corn starch: 1 tsp

Note: first, don't fry the minced meat too dry; second, the eggplant is better to be small and tender, but in the case of no choice, the big ones can also be killed.

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: slightly spicy