How to make minced meat and eggplant casserole?

Minced meat and eggplant casserole is a dish we often order when we go out to eat. It makes us hungry just by looking at it. In fact, we can also make this food in our family life. Let’s take a look at the specific steps described below.

1. Main ingredients:

Eggplant, minced meat, onion, ginger, garlic,

Dried chili peppers, cooking wine, salt,

Light soy sauce? Dark soy sauce, sugar, vinegar

Production steps:

1. Remove the stems of the eggplants, split them and cut them into sections, mince the green onions, ginger and garlic, and cut the dried chilies into rings;

2. Add some salt to the cut eggplant strips and mix well and marinate for a while;

3. Rinse with clean water until the water is out of the marinade, and slightly squeeze out the powder with your hands;

4. Add cooking wine and soy sauce to the minced meat and marinate for 15 minutes;

5. Heat the wok and add vegetable oil. When it is slightly hot, add chopped green onion, ginger, garlic and chili rings to bring out the aroma.

6. Add the minced meat and stir-fry until it changes color, then add the eggplant strips and stir-fry;

7. Add dark soy sauce, sugar, vinegar and a little water, stir well, and pour into a ceramic pot;

8. Cover and simmer over medium heat for 5-6 minutes until the eggplant strips are well-seasoned. Sprinkle with chopped green onion and garlic, and drizzle a little hot oil on top.

2. Raw materials

Main ingredients: Eggplant minced meat

Accessories: Onion, ginger, garlic, dried chili pepper

Seasoning: cooking wine? salt? light soy sauce? dark soy sauce? sugar and vinegar

step

1 Cut the eggplant into dice.

2 Take a bowl and add water, starch, sugar, soy sauce, salt and chopped garlic to make a bowl of sauce.

3 Sprinkle dry starch evenly.

4 Fry in oil until golden.

5 Leave some oil in the pan, add the minced meat and stir-fry until it changes color.

6 Add chopped green onion and ginger and stir-fry until fragrant.

7 Pour the juice into a bowl and boil until thick.

8 Pour in the fried eggplant and stir-fry quickly so that the eggplant is evenly coated with the soup.