Griddle eggplant
Overview
Eggplant is one of the few purple vegetables. It is a very common home-cooked vegetable on the table and a favorite ingredient of many people. Its purple skin is rich in vitamin E, and the eggplant meat also contains protein, fat, carbohydrates, calcium, phosphorus, iron and other nutrients. It is not only rich in nutrients but also very cheap. It can be used in a variety of cooking methods at home, such as steaming, braised, stir-fried or cold. As long as the method is correct, every method is so delicious. Since it is called dry-pot eggplant, no drop of water is added except seasoning during the production process, and the original taste is maintained as much as possible...
Tags
Ingredients
Steps
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Peel the front leg meat and cut into small pieces. Add some water, pepper and a spoonful of peanut oil and mince it into minced meat
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Wet the dried chilies and cut them into sections, cut the green onions into sections, and chop the ginger and garlic
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Cut the eggplant into cubes, this is only half the amount
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Heat oil in the pot and fry the eggplant over high heat. Add no more oil and fry the eggplant in two batches.
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Fry until the eggplant turns slightly yellow as shown in the picture, take out the filtered oil and set aside
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Leave some oil in the pot, add ginger, garlic and dried chili and stir-fry over low heat until fragrant
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Add the minced meat and stir-fry until the minced meat changes color
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Pour the eggplant into the pot, add a spoonful of spicy sauce, a small amount of salt, two spoons of light soy sauce, chicken powder, and green onions
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Turn up the heat and stir-fry the ingredients in the pot evenly
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Finished product pictures
