Eggplant Bolognese Spaghetti

Overview

Eggplant meat sauce pasta, the eggplant is soft, tender and delicious, the meat sauce is crispy, sour and spicy, and tastes good.

Tags

• noodles
• chicken essence
• chili oil
• eggplant
• garlic
• king oyster mushroom
• light soy sauce
• minced pork
• old soy sauce
• oyster sauce
• pasta
• rice vinegar
• rice wine
• rock sugar
• soybean paste
• water starch
• ginger
• ketchup
• salt

Ingredients

Steps

1. 1 Dice the eggplant and king oyster mushroom, mince the ginger and garlic, and marinate the minced meat with cooking wine for 10 minutes; mix oyster sauce, light soy sauce, dark soy sauce, rice wine, rice vinegar, tomato paste, chili oil, sugar, salt, and soybean paste into a sauce and set aside;

   

2. 2 Pour the pasta into boiling water and cook, drain, drain and set aside;

   

3. 3 Heat the pan with cold oil, heat the oil to 40%, add the minced meat and stir-fry until it turns white;

   

4. 4 Add the eggplant and stir-fry until the eggplant becomes soft;

   

5. 5 Add king oyster mushrooms and stir-fry evenly;

   

6. 6 Add minced ginger and garlic and stir-fry until fragrant;

   

7. 7 Add the prepared seasoning juice and a small amount of stock or water and bring to a boil, then simmer slowly over medium-low heat for 5 to 10 minutes;

   

8. 8 Pour in the watery starch that has been mixed in advance. If you like it thinner, don’t make the juice too dry. If you like it thicker, just use high heat to drain some of the water;