Home-cooked eggplant
Overview
Eggplant is nutritious and delicious, but it absorbs oil and does not meet the dietary standards of low oil. Let’s share a method that doesn’t absorb oil. It’s very simple to make and the finished product tastes good.
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Ingredients
Steps
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Long eggplant, wash and cut into sections.
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Cut into strips and set aside.
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or 2 taels of pork (more or less), sliced first and then cut into strips.
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Finally, cut the pork into small cubes, cut some green onion, shred ginger, cut the pepper into sections and remove the seeds, and two star anise (forgot to take a photo of it).
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Put the eggplant on the steamer and steam it until cooked. You steam it while the rice is cooking. I didn’t check the time, but it should take about 15 minutes. After steaming, drain out the water in the dish.
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Heat oil in a wok, add minced meat, star anise, a little salt, and stir-fry.
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Stir-fry the minced meat until it turns white, add a little sweet noodle sauce and soy sauce, and stir-fry until it colors.
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Remove the minced meat, or move it to one side of the pot, and add chopped green onion, shredded ginger, and chili until fragrant.
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Pour in the eggplant, stir-fry slightly, add salt, a little sugar, and stir-fry evenly.
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Add half a bowl of water and simmer for 5 minutes. Because the eggplant is already cooked, there is no need to over-stir. Stew for a while to allow the soup to absorb the flavor, then reduce the juice and serve.
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Finished product: Although not much oil is added, it is still very flavorful and has a bit of fish flavor.
