Nanchang specialty minced meat and eggplant

2024-06-02 14:59:02 1530

I met many Nanchang locals online, and they all talked about Nanchang's minced meat and eggplant. It is indeed a classic dish that is delicious and appetizing. If you go to a restaurant for a casual meal, the chance of this dish being ordered is very high. Because it's a vegetarian dish, but it's even more fragrant than eating meat! The price is lower than meat dishes, it's not even good if people don't love it!

Details of ingredients

Purple long eggplantTwo
Minced meata little
Dried chili peppers10 grams
garlic4 lobes
Scallion flowera little
Cooking wine1 tablespoon
Old smoking10 milliliters
sugara little
salt1 small spoon
Chicken essence1 small spoon
Shuidian powder1 teaspoon

Technique

difficultySimple
workmanshipFried
tastesalty and savory
timeTen minutes

Steps to make Nanchang specialty minced meat and eggplant

1. First, let's cut the eggplant. This method of cutting the pan dragon eggplant is more suitable for general household operations, which is at the beginner level. It is made by referring to the method of cutting cucumbers with rice sprouts online. For those who are making bricks, please avoid it... First, choose the eggplant that is relatively straight and not too thick, and place one chopstick on each side of the eggplant.
2. The knife and eggplant form an angle of about 60 degrees (don't use a protractor to measure with me there), start cutting, and the thickness is about 0.5 centimeters.
3. Cut one side in one go!
4. Turn your head around and flip it over again, using the same method as before, continue cutting!
What it looks like to cut it and put it on a plate!
6. Heat an appropriate amount of oil in a wok until 40% hot, then turn to medium heat and fry the eggplant.
When frying eggplants, chop all the ingredients into small pieces for later use.
8. The eggplant is fried until soft, press it slightly with a spatula.
9. After frying the eggplant until soft, pour in a spoon to control the oil.
10. Put it back into the tray and shape it properly.
11. Leave a little base oil in the wok and stir fry with minced meat.
12. After the minced meat changes color, add dried chili and garlic and stir fry until fragrant.
13. Add flavored wine, dark soy sauce, and 150 milliliters of water.
14. Add a little sugar, 1 teaspoon of salt, and 1 teaspoon of chicken essence (this is how the small spoon for adding salt and chicken essence from Mi Ya Jia drips), stir fry well, and simmer over low heat for two to three minutes.
Sprinkle some scallions on the eggplant.
16. Add water and starch to the cooked soup to make it thicker, no need to make it too thick.
17. Pour the cooked soup over the eggplant.