How to make minced meat eggplant, follow the chef

Everyone likes to eat minced meat eggplant, especially people in the north who have a stronger taste for meat. Eggplant has high nutritional value and is rich in protein. It can protect our cardiovascular system, resist aging, and prevent gastric cancer. Without further ado, let’s learn how to make minced meat eggplant.

Method 1: Minced Pork Eggplant

Material

Three long eggplants, 200 grams of minced meat, minced ginger, minced garlic, bean paste, sugar, one green pepper, and five small red peppers.

practice

1. Add cooking wine, salt and cornstarch to the minced meat and marinate for about fifteen minutes.

2. Cut the long eggplants into small pieces, cut the green peppers into small pieces, and cut the small red peppers into small sections.

3. When the oil is hot, pour in the eggplant and fry until it is soft. Put it on the plate when the eggplant skin changes color.

4. Pour more oil and add a spoonful of sugar. After it dissolves, add minced ginger and stir-fry. Then pour in two spoonfuls of bean paste and stir-fry for a while. Pour in the minced meat and continue to stir-fry. When the meat changes color, add a small amount of light soy sauce. Then pour in the eggplant again and stir-fry together. Then pour in the green and red peppers. During this period, add cold water two or three times to prevent sticking to the pan, which is also conducive to the softening of the eggplant. Finally, pour in the minced garlic and simmer on low heat for three to five minutes.

Method 2: Minced Pork Eggplant

Material

Eggplant, chopped green onion, minced ginger, minced garlic, spicy bean paste, cooking wine, dark soy sauce, black vinegar

practice

1. Slice the eggplant and fry it in oil until soft.

2. Heat the oil in a pan, add chopped green onion, minced ginger, minced garlic, and spicy bean paste, stir-fry until fragrant, then add minced meat, add cooking wine and stir.

Add eggplant after frying.

3. Add a little dark soy sauce, water and black vinegar, stir-fry over medium heat for 10 minutes, and when the eggplant is soft, heat up high and serve.

Method 3: Baked Eggplant with Minced Meat

Material

1 long eggplant, 60g minced meat, 5 cloves of garlic, 1 teaspoon of chopped pepper, some chopped green onion

practice

1. Brush a thin layer of oil on the surface of the washed eggplant, and put the whole thing into a baking tray covered with tin foil.

2. Preheat the oven to 200 degrees, place the baking tray on the second-to-last layer, and bake for 20 minutes.

3. While the eggplant is roasting, mince the garlic, pour a little oil into the pan, sauté the minced garlic, add the minced meat, fry until the color turns white, add the chopped pepper and fry until fragrant, stir-fry until it becomes meat sauce

4. Take out the roasted eggplant (press it with your fingers until it becomes soft), cut the eggplant skin with a knife. At this time, the eggplant flesh is very soft and crispy. Pour in the prepared meat sauce and sprinkle with chopped green onions. When eating, stir the eggplant meat and meat sauce, it is very fragrant.