Eggplant with minced pork and black soy sauce

Overview

Eggplant is also one of my favorite dishes. In the process, I introduced the method I often use to make fried eggplant consume less oil. First, give the eggplant enough water. Oil is not soluble in water, and the density of oil is smaller than that of water. The eggplant cannot eat much oil, and then Finally, the eggplants are covered with dry flour, which will help lock in the moisture and make the eggplants softer and tender, and the fried eggplants will not be soft and shapeless. This method may not be absolutely good, but it should be used as a reference.

Tags

• private kitchen
• chili sauce
• flour
• garlic
• light soy sauce
• long eggplant
• minced pork
• onions
• tempeh
• ginger
• salt
• sesame oil
• vegetable oil
• water

Ingredients

Steps

1. 1 Cut the green onion into small sections, shred the ginger, and prepare the minced meat;

   

2. 2 Cut the eggplant into strips slightly thinner than your fingers;

   

3. 3 Soak the cut eggplant strips in water for about 2 minutes;

   

4. 4 Remove and dry the surface moisture;

   

5. 5 Put the dry flour on a plate, add the eggplant that has controlled moisture, and stir the plate with your hands or use chopsticks to evenly coat the eggplant with flour;

   

6. 6 Heat the oil in the pot and add the eggplants to the pot in batches;

   

7. 7 Take out the fried golden eggplant;

   

8. 8 Put about 20 ml of oil in the wok, add onions and ginger and sauté until fragrant; add minced meat, black beans, light soy sauce and chili sauce, stir-fry over high heat;

   

9. 9 Add the fried eggplant, salt and minced garlic, stir-fry over high heat evenly;

   

10. 10 Pour a little sesame oil and serve (I chopped a chive for a better photo, but you can leave it out).