Eggplant with minced meat
Overview
Eggplant is a rare purple vegetable and a very common home vegetable on the table. Eggplant contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Eggplant skin is high in anthocyanins and vitamins, which can resist oxidation, strengthen cardiovascular systems, and protect eyes. Therefore, when we eat eggplant, it is recommended not to peel it. Its value lies in the skin. Eggplant skin also contains more vitamin P. Regular consumption of eggplant (with skin) has certain effects on preventing and treating high blood pressure, arteriosclerosis, cerebral thrombosis, lowering cholesterol, and lowering blood pressure. There are many ways to eat eggplant. If the cooking temperature is higher and the time is longer, the nutritional loss will be great. For example, when frying eggplant, the vitamin loss can reach more than 50%. Today I will teach you how to make minced pork and eggplant, which is very healthy, and it is simple to make and does not take long. You can make this dish in 10 minutes. Below is the serving size for three people.
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Ingredients
Steps
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Cut the eggplant into thin strips
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Add 6 grams of salt and mix well
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Place in a steamer and steam over water for 8-10 minutes
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Chop the lean meat into mince, add 3 grams of oil, salt and light soy sauce, 1.5 grams of cornstarch and sugar, and a little pepper to taste. Chop garlic into puree
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Put 15 grams of oil in the pot and heat it over high heat. Add minced garlic
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Add lean minced pork and stir-fry a few times
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Add a little water and cook for 2 or 3 minutes
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Add 3.5 grams of cornstarch to a little water and mix thoroughly, pour in and thicken
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Add chopped green onion
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Steam the eggplant and put it on a serving plate. Pour the gravy on it and serve.