【Garlic Minced Pork and Grilled Tomato Puree】---Super delicious side dish

Overview

Eggplant is a cheap but very nutritious ingredient, and it is something I have always loved. Whether fried, steamed, or fish-flavored, I never get tired of eating it. Among the many flavors of eggplant, I prefer the braised eggplant puree. The braised eggplant is very rotten and soft, full of the aroma of garlic. Put it in a bowl, cover it with rice, and then mix it. The deliciousness is simply indescribable. Perhaps, because I often ate it when I was young, it took root in the world of taste buds. Generally, cooking eggplants requires more oil, because deep-fried eggplants are more delicious when cooked. When I cook eggplants, I often don’t use enough oil. Firstly, it’s troublesome, and secondly, I’m afraid of waste, because there are still relatively few fried foods in the summer. Of course, it’s a different matter when entertaining guests. In fact, you don’t need to use oil to cook eggplants, they can still be cooked soft and waxy

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• children
• spring recipes
• dinner
• black bean hot sauce
• chicken essence
• chives
• eggplant
• garlic cloves
• green and red pepper
• minced pork
• very delicious
• water starch
• white sugar

Ingredients

Steps

1. 1 Ingredients: minced meat, eggplant, green and red pepper, garlic cloves.

   

2. 2 Wash the peppers, cut them into strips, and mince the garlic cloves.

   

3. 3 Wash the eggplant and cut it into hob pieces, soak it in water for a while, and put it into boiling water.

   

4. 4 Cook until soft and take out.

   

5. 5 Heat an appropriate amount of oil in a wok, add minced meat and stir-fry until it changes color and becomes fragrant.

   

6. 6 Add 1 tablespoon of soy sauce (light soy sauce) and stir-fry until the minced meat changes color.

   

7. 7 Add the chili and stir-fry a few times.

   

8. 8 Pour in the cooked eggplant.

   

9. 9 Stir fry constantly until the eggplant is soft. (Compared with when it was put into the pot, the portion was obviously much smaller at this time)

   

10. 10 Add 1/2 tablespoon of black bean chili sauce and stir-fry evenly.

    

11. 11 Add an appropriate amount of stock or water until it is almost level with the eggplant.

    

12. 12 Cover and cook over medium heat until the eggplant is soft and glutinous and the soup reduces.

    

13. 13 Add minced garlic, add sugar, stir-fry evenly, then add appropriate amount of water starch to thicken the gravy. (Add water starch in stages when thickening)

    

14. 14 Before serving, add a little chicken essence, mix well, and sprinkle with chopped green onions.