Ingredients and cooking methods for minced meat and diced eggplant

I've been a little greedy these days and want to make minced meat and diced eggplant casserole, so I'll list the steps for you below.

Minced Meat and Diced Eggplant Casserole

In summer, the food hygiene of eating out is becoming more and more important. In hot weather, food is easy to spoil. Many friends who often eat out have reported diarrhea and other problems. This minced meat and diced eggplant is also suitable for taking to work, but be sure to avoid spoilage. Fry it the day before and put it in the refrigerator. If conditions permit, put it in the refrigerator as soon as possible when you arrive at the company. When heating, heat it for a few more minutes before eating. If conditions permit, try to put it in a ventilated and dry place.

Ingredients for Minced Meat and Diced Eggplant

2 long eggplants, about 50 grams of minced meat

3 dried black fungus 1/2 bamboo shoot

Chopped onion, ginger and garlic 1 teaspoon salt

1/2 teaspoon sugar 1 tablespoon cooking wine

2 tablespoons soy sauce, a little water

How to cook minced meat and diced eggplant

1. Wash and dice the eggplant, soak the dried black fungus and cut it into small pieces for later use, peel and dice the green bamboo shoots for later use

2. Heat the sliced ​​eggplant in the microwave for 4 minutes on high heat, take it out, stir it properly and heat it for another 2-3 minutes

3. Prepare a bowl of sauce, mix salt + sugar + cooking wine + soy sauce + water evenly

4. Pour an appropriate amount of cooking oil into the pot, add chopped green onion, ginger and garlic and stir-fry until fragrant.

5. Add the minced meat and stir-fry until it changes color, then add the fungus and diced green bamboo shoots and stir-fry quickly.

6. Add the diced eggplant and stir-fry over high heat until the diced eggplant becomes soft. Pour in the seasoning and stir-fry until evenly mixed before serving.

Tips

1. It is not recommended to peel eggplant when eating it, as the eggplant skin is rich in vitamins and anthocyanins.

Eggplant recipe recommendation: Eggplant with oyster sauce

Ingredients Eggplant Garlic Mash

Chopped onion oyster sauce

Steamed Fish with Soy Sauce and Vinegar

Sugar and oil

Chili powder

practice

1. Use a scissors to cut the eggplant, and place two chopsticks underneath, it will be easy to cut

2. Sprinkle a little water on the eggplant, cover with plastic wrap, put it in the microwave, and cook on high heat for two or three minutes

3. Add minced garlic, chopped onion, chili powder and a little oil to a small bowl, mix well, cover, and put in the microwave on high heat for one minute to sauté. The so-called five drops of oil, of course, is not just five drops, it means that the oil is very small. Because oyster sauce is really very fragrant, too much oil will make it greasy

4. Add two tablespoons of oyster sauce, one tablespoon of steamed fish sauce (light soy sauce is also acceptable), half a tablespoon of sugar, and a few drops of vinegar to a small bowl, cover, and cook on high heat for one minute.

5. Pour the sauce in the small bowl onto the eggplant and simmer on high heat for another minute. The fragrant oyster sauce eggplant is ready.

Tips

If you don’t use a microwave, you can steam the eggplant first, then cook the oyster sauce in a pot and pour it on the eggplant. It will be the same, or even more delicious.

When you heat oil in the microwave, make sure to cover it tightly, otherwise it will explode everywhere.

Be sure to sprinkle some water on the eggplant before heating it, this will have a similar effect to steaming and will make it more juicy.

At the end, you can also sprinkle some chopped coriander to enhance the flavor, but I didn’t buy it, so I didn’t sprinkle it.

It’s delicious when mixed with rice or noodles. I eat it with cold noodles, hehe.