This is an original dish that combines braised eggplant with soy sauce and eggplant stir-fried with minced meat. It's delicious and goes perfectly with rice. This is how you cook eggplant – a must! 👍
Materials
Steps for making minced meat and eggplant in 100 home-style dishes
Wash the eggplant and cut off the stem and top. Cut the dried chili peppers into sections, slice the ginger, mince the garlic, and chop the scallions. Wash the ground meat and set aside.
Sauce: 1.5 tablespoons soybean paste, 1 tablespoon light soy sauce, 0.5 tablespoons oyster sauce, 0.5 tablespoons cooking wine, 5 grams white sugar, a little sesame oil, 2 grams MSG or matsutake mushroom powder, 4 grams salt, all dried chili peppers, 1/3 chopped green onion, 1/3 minced garlic. Mix the above ingredients with 1.5-2 times the amount of water to make the sauce. Stir well and set aside.
Heat oil in a pan until it reaches about 30% of its smoking point. Add the eggplant and fry over low heat, turning it occasionally to avoid burning it. Try not to puncture the eggplant skin. Once the eggplant is soft, remove it from the pan and set it aside, leaving the oil in the pan.
Leave some oil in the pan, add 1/3 of the chopped green onions, 1/3 of the minced garlic, all the shredded ginger, and 3 grams of five-spice powder, and sauté until fragrant.
Add the minced meat and stir-fry evenly until the minced meat changes color.
Add the eggplant and the sauce. Bring to a boil over high heat, then simmer over low heat for five minutes. Be careful not to let the sauce dry out. Turn the eggplant over halfway through so that both sides are well-seasoned. After five minutes, turn the heat to medium-high to reduce the sauce, leaving just a little bit.
After serving, place the remaining 1/3 of the chopped green onions and 1/3 of the minced garlic on top of the eggplant. The delicious and appetizing eggplant with minced meat sauce is ready!
