The method of cooking eggplant with meat slices

Health benefits

Eggplant: promoting blood circulation

Carrots: nourishing the liver and improving eyesight

Green pepper: nourishing liver

Ingredients and materials

200g lean meat

Eggplant 250g

Carrots 40g

40 grams of green pepper

Moderate amount of scallions

3 cloves of garlic

For marinating lean meat:

One spoonful of light soy sauce

1 tablespoon of cooking wine

1 egg white

A little salt

A little chicken essence

30 grams of starch

20 grams of clean water

Sauce:

10 grams of white sugar

1 tablespoon of white vinegar

1 tablespoon of soy sauce

1 tablespoon starch

1 tablespoon oyster sauce

One teaspoon of salt

One teaspoon of chicken essence

60 grams of clean water

The method of cooking eggplant with meat slices

1. Cut the lean meat into strips, add one egg white, one spoonful of soy sauce, one spoonful of cooking wine, a little salt, and chicken essence, and marinate for 20 minutes.

2. Prepare other ingredients during the curing time, peel and cut eggplants into pieces, cut carrots into diamond shaped slices, cut green peppers into chunks, chop garlic into small pieces, and shred scallions.

3. Put the cut eggplant into a bowl and evenly sprinkle water, sprinkle an appropriate amount of starch, and shake the eggplant pieces in the bowl to evenly coat them with starch. Brush water again, sprinkle starch, and shake the eggplant pieces.

4. Heat up the oil in the pot and add eggplant pieces. The oil temperature should be around the small bubbles around the eggplant pieces. Fry until the eggplant skin becomes hard and remove to control the oil. Heat the oil in the pot again, pour in the eggplant and fry it again, then remove and control the oil.

5. Put thirty grams of starch and twenty grams of water into the marinated lean meat and mix well, so that each piece of meat can be evenly coated with starch paste.

6. Heat the oil temperature of the fried eggplant to 80% hot, and add the meat slices wrapped in paste one by one. Fry until the skin becomes hard and stir with chopsticks (be careful not to splash oil), then remove and control the oil.

7. Fry again, remove and control the oil.

8. Sauce mixing: Put 10 grams of white sugar, one spoonful of white vinegar, one spoonful of soy sauce, one spoonful of starch, one spoonful of oyster sauce, one teaspoon of salt, and one teaspoon of chicken essence into a small bowl, mix well, add 60 grams of water, and stir evenly.

9. Heat a small amount of oil in another pot, add minced garlic and stir fry until fragrant. Pour in carrots and green peppers and stir fry evenly.

10. Pour in the prepared sauce and cook until thick, then pour in the fried eggplant and meat slices.

11. Sprinkle shredded scallions.

12. Quickly stir fry a few times, and the dishes can be topped with sauce.

13. Let's start loading!

Tips

The eggplant and meat should be Zhaliang twice, so that they are delicious. You can fry it twice each, so you don't have to pour too much oil. I fried it over medium heat with gas, and the color, texture, and taste are all pretty good!

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