Rich flavor, sweet and sour - eggplant with minced meat sauce

Rich flavor, sweet and sour - eggplant with minced meat sauce

Introduction:

"It's wrapped with steamed eggplant with minced meat and pungent garlic flavor. When you eat it, you can crush the eggplant flower and wrap it with rich flavor, sweet and sour soup. It's both fresh and smooth."

Production steps:

Step 1: raw material map...

Step 2: chop the lean meat into minced meat, add a little salt, soy sauce, cooking wine, sugar, onion and ginger, mix well, then add 1 tbsp of water in several times, and stir in the same direction.

Step 3: remove the head and tail of the eggplant, cut it into 6 sections on average, and then cut it into a cross knife.

Step 4: put it into the basin, sprinkle a little salt evenly, marinate for a while.

Step 5: steam the eggplant for 5 minutes until the eggplant is soft.

Step 6: put the minced meat into the middle of the eggplant.

Step 7: steam again for 8-10 minutes. (2 minutes before turning off the fire, open it and sprinkle with a little chicken essence)

Step 8: add 1 tbsp sugar and 1 tbsp vinegar to the ketchup and stir well. In addition, prepare a little water starch.

Step 9: heat the oil in the pan and stir fry the garlic over low heat.

Step 10: pour in the ketchup and stir fry until fragrant. Pour the soup into the pot and boil.

Step 11: mix in the starch, hook into the sauce, and pour it on the steamed chrysanthemum eggplant.

Materials required:

Lean meat: 200g

Eggplant: 1

Ketchup: 2 tablespoons

Starch: appropriate amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Table salt: 1 teaspoon

Sugar: 1 tbsp

Vinegar: a spoonful

Cooking wine: 1 / 2 teaspoon

Chicken essence: appropriate amount

Note: the heart of the poem phrase: 1: eggplant should be steamed first, so that it can be put into the minced meat. 2: Soup with their own good, sweet and sour, spicy.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: sweet and sour