All Chinese food Main Dish Eggplant casserole

Eggplant casserole
Tech

burn

Difficulty

A beginner's attempt

Servings

3 people

Prepare

10 minutes

Cooking

10 minutes

Ingredent

Name Dosage
eggplant 3 roots
Meat paste Meat paste
Cooking wine 2 spoons
White sugar 2 spoons
Raw soy sauce 3 spoons
Old pumping 1 spoons
Onion Appropriate amount
water Appropriate amount

Eggplant casserole

I do not know from when to like to eat eggplant, it may be very small to love and probably start every meal at college, but it is true that the eggplant is not only delicious but also has great benefits. Most of the cooked eggplant cooking in common is to have a common point is to put a lot of oil, because the eggplant oil absorption so it is necessary to burn a lot of oil, so we eat a feeling of moist eggplant is not really a healthy feeling, so in my house, cooking has been advocating less oil.

Instructions

1.After preparing the material, clean the eggplant

After preparing the material, clean the eggplant

2.After the eggplant goes to the head, the hob is cut for a spare part

After the eggplant goes to the head, the hob is cut for a spare part

3.Pour the minced meat into the cooking wine and salt and stir in the spare

Pour the minced meat into the cooking wine and salt and stir in the spare

4.Pour the oil into the oil after the heat of the hot pot

Pour the oil into the oil after the heat of the hot pot

5.First, add the seasoned meat to fry until white.

First, add the seasoned meat to fry until white.

6.Pour a small amount of oil into the pot and stir fry the eggplant

Pour a small amount of oil into the pot and stir fry the eggplant

7.Stir fry before pouring the minced meat and continue to stir fry

Stir fry before pouring the minced meat and continue to stir fry

8.Pour into the raw soy sauce, the old pumping and the white sugar and continue to stir fry

Pour into the raw soy sauce, the old pumping and the white sugar and continue to stir fry

9.Pour in half bowl of water, cover the pan and cook for 2 minutes.

Pour in half bowl of water, cover the pan and cook for 2 minutes.