Health benefits
Eggplant: clears away heat
Ginger: lowers phlegm and relieves vomiting, resolves phlegm and relieves cough, dispels cold and relieves symptoms
Cooking wine: low in protein
Ingredients
Eggplant ( 3 roots ) | |
Onions ( 2 trees ) | Ginger ( 1-2 pieces ) |
Garlic ( 2 Capsules ) | Chili pepper ( 1 ) |
Light soy sauce ( 1 spoon ) | Fuel consumption ( 1 scoop ) |
| Cooking wine ( a little ) | Soybean paste ( 1 tsp ) |
Cornstarch ( 1 tsp ) | Sugar ( a little ) |
How to steam eggplant
1. Wash and peel the eggplant.
2. Cut the eggplant into small pieces.
3. Then cut into strips.
4. Put the eggplant on the plate.
5. Boil the water in the pot, put the eggplant in the pot and steam for 15-20 minutes.
6. Chop the meat into mince.
7. Cut the onion, ginger, garlic and pepper, and separate the white and leaves of the scallion.
8. Take a small bowl and mix in light soy sauce, oil, cooking wine, soybean paste, sugar and A little water.
9. Take another bowl, add a small spoonful of cornstarch and a little water and mix well.
10. Squeeze out the water from the steamed eggplant and put it into a bowl.
11. Pour an appropriate amount of oil into the pot and heat it up.
12. Pour in minced meat and stir-fry.
13. Stir-fry until the minced meat turns white, add green onion, ginger, garlic and chili and stir-fry until fragrant.
14. Pour in the sauce and bring to a boil.
15. Pour in the cornstarch and bring to a boil.
16.Finally, pour the sauce onto the eggplant and sprinkle with chopped green onion.
Tips
If you don't like spicy food, you can omit the chili pepper.Don't add too much cornstarch, otherwise the soup will be too heavy and affect the taste.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
