Health benefits
Eggplant: promote blood circulation
Carrot: enhance immunity, protect eyesight, fight cancer and prevent cancer
Green pepper: enhance immunity Power, antioxidant, anti-cancer and anti-cancer
Food ingredients
Lean meat ( 200g ) | Eggplant ( 250g ) |
Carrot ( 40g ) | Green pepper ( 40g ) |
Onions (appropriate amount) | Garlic ( 3 cloves ) |
For marinating lean meat: ( ) | Light soy sauce ( one spoonful ) |
Egg white ( 1 ) | |
Salt ( A little ) | Chicken essence ( A little ) |
Starch ( 30g ) | Clean water ( 20 grams ) |
| Sauce: ( ) | White sugar ( 10 grams ) |
White vinegar ( 1 spoon ) | Light soy sauce ( 1 spoon ) |
Starch ( 1 spoon ) | Oyster sauce ( 1 spoon ) |
Salt ( One teaspoon ) | Chicken essence ( One teaspoon ) |
Clean water ( 60 grams ) |
How to roast eggplant with meat segments
1. Cut the lean meat into strips, add an egg white, a spoonful of light soy sauce, a spoonful of cooking wine, and a little Mix salt and chicken essence and marinate for twenty minutes.
2.Use the meat marinating time to prepare other ingredients.Peel and cut eggplant into pieces, carrots Cut into diamond-shaped slices, cut green pepper into chunks, mince garlic, and cut green onion into shreds.
3.Put the cut eggplants into the basin, sprinkle with water evenly, and sprinkle an appropriate amount Starch, stir the eggplant pieces in the pot so that the eggplant pieces are evenly coated with starch.Dust off the water, sprinkle with starch, and stir the eggplant pieces.
4. Heat the oil in the pot, add the eggplant pieces, the oil temperature is about As long as there are 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 again, remove and control the oil.
5.Put thirty grams of starch and twenty grams of water into the marinated lean meat Grasp evenly so that each piece of meat can be evenly coated with starch paste.
6. Heat the oil for fried eggplants to 80% hot, and put them in the wraps one by one Fry the mushy meat pieces until the skin becomes hard.Stir them with chopsticks (be careful not to splash the oil), take them out and control the oil.
7. Fry again and remove the oil.
8. Adjust the sauce: put 10 grams of white sugar and a spoonful of white vinegar in a small bowl.Mix one spoon of light soy sauce, one spoon of starch, one spoon of oyster sauce, one teaspoon of salt and one teaspoon of chicken essence.Add 60 grams of water and stir evenly.
9. Heat a small amount of oil in another pan, add minced garlic and saute until fragrant, pour Add carrots and green pepper and stir-fry evenly.
10. Pour in the prepared sauce and cook until thick, then pour in and fry.eggplant and meat pieces.
11.Sprinkle in shredded green onions.
12. Stir-fry a few times quickly until the vegetables are covered with sauce.
13.Install and start!
Tips
The eggplant and meat segments must be fried twice to make them delicious.You can fry it in two parts each, so you don’t need to pour too much oil.I fried it with gas on medium heat, and the color and taste were pretty good!
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