Minced Pork Chrysanthemum Eggplant

I don't know if you have ever eaten minced meat, chrysanthemum and eggplant. Not only does the dish look good, but it also tastes delicious. Let me tell you about it:

Ingredients for Minced Pork, Chrysanthemum and Eggplant

2 long eggplants 50g minced meat

Chopped green onion and ginger

Chopped garlic and carrot

Salt Chicken Essence

Oyster sauce five spice powder

Soy sauce sesame oil

Water starch

Minced meat, chrysanthemum and eggplant recipe

1. Wash the long eggplant, remove the stems, and mince 50 grams

2. Cut the long eggplant into about 5 cm long pieces

3. Stand the eggplant segments upright, cut them lengthwise without cutting them through, and then rotate them 90 degrees and cut them into the shape shown in the picture.

4. Sprinkle appropriate amount of salt on the eggplant after cutting it to remove the moisture from it.

5. After the eggplant has drained, wash off the salt with clean water and squeeze out the water for later use.

6. Chop the onion, ginger and garlic, and grate the carrots with a grater

7. Add flour to the plate, dip the eggplants cut into chrysanthemum shapes into the flour, make sure they are thoroughly dipped, and then shake off the excess flour.

8. When the oil temperature is about 60%, fry the eggplant until it is slightly colored and set, remove it from the oil and place it on a plate. When the oil in the pan is hot, add the minced meat and stir-fry until it changes color.

9. Then add chopped green onion, ginger and garlic and continue to stir-fry until fragrant

10. Add a little soy sauce, five-spice powder, and 2 spoons of oyster sauce and stir-fry for a while

11. Finally, add a little chicken essence, sesame oil, and starch to thicken.

12. Pour the sauce on the fried chrysanthemum eggplant and garnish with chopped carrots.

Eggplant recipe recommendation:

Ingredients: fish roe, eggplant

Onion and ginger

Xiangqi Sauce

practice

1. Heat the pan first, add oil, sauté chopped green onion and ginger slices, then add fish roe, fry both sides until golden brown, break the eggplant into two pieces, put it on the bottom, and start stewing.

2. Pour in a bag of my secret weapon, Xiangqi sauce

3. But when stewing, I thought about scooping the fish roe into small pieces so that it can be more flavorful.

4. Boil the tofu and fish for at least half an hour on low heat. When the soup is thick and the eggplant is soft, you can serve it.