Spaghetti with eggplant sauce

Spaghetti with eggplant sauce

Introduction:

"Eggplant meat sauce pasta, eggplant soft, smooth, tender and delicious, meat sauce crisp, sour and spicy, taste good."

Production steps:

Step 1: dice eggplant, Pleurotus eryngii, minced ginger and garlic, marinate minced meat with cooking wine for 10 minutes; mix oyster sauce, soy sauce, soy sauce, rice wine, rice vinegar, tomato sauce, chili oil, sugar, salt and soybean sauce into sauce and set aside;

Step 2: put the pasta into the boiling water and cook it, then take it up and keep it dry;

Step 3: heat the oil in a hot pan, heat the oil to 40% and stir fry the minced meat until it turns white;

Step 4: add the eggplant and stir fry until the eggplant is soft;

Step 5: add Pleurotus eryngii and stir fry evenly;

Step 6: add ginger and garlic powder and stir fry until fragrant;

Step 7: add the seasoning juice and a small amount of soup or water to boil, and then simmer for 5-10 minutes;

Step 8: pour in the water starch mixed in advance. If you like thinner, don't collect the juice too dry. If you like viscous, collect some water;

Materials required:

Spaghetti: 1 person

Minced meat: 200g

Eggplant: 1

Ginger: right amount

Garlic: right amount

Pleurotus eryngii: right amount

Oyster sauce: right amount

Tomato sauce: right amount

Chili oil: right amount

Soy sauce: 1 / 2 spoon

Raw soy sauce: 1 teaspoon

Rice wine: moderate

Rice vinegar: right amount

Rock sugar: 2

Chicken essence: appropriate amount

Salt: right amount

Soy sauce: 1 tablespoon

Starch: 1 small bowl

Note: 1, eggplant is not much, so stir fry behind the minced meat. If there are many eggplants, put more oil, or it will dry easily when frying. 2. When boiling sauce, it's better to put some soup and cook it slowly, so that the taste is good enough.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy