Sauced meat and eggplant realistic

Published Dec 16, 2021 at 17:03pm ET

Food Material List

1 Purple Eggplant
2 Card Holder
3 Meat foam (fat and thin)
4 Scallion
5 Garlic
6 ginger
7 Red and green pepper

Operational steps

1 Cut onion and garlic into minced pieces and ginger into chopped shape. Chop 1 tablespoon of Pixian bean paste and set aside.
2 Cut the purple eggplant into small cubes and deep-fry in a frying pan until the skin is slightly browned and the oil is controlled in a frying pan. Fry the red/green pepper until the fragrance is reserved.
3 Heat the pan with oil, add onion, garlic, ginger chopped, stir-fry small and medium-sized saucepan, chop bean paste, stir-fry red oil, pour in meat foam, stir-fry slightly, add a little water and a spoon of tomato sauce, oyster oil, boil, pour in 2 diced eggplant and over-oil red/green pepper, turn the pan into a small heat and cook for 2-3 minutes until it tastes good.
4 Add salt, honey 1 teaspoon, lemon slices, spray white vinegar, stir-fry evenly, turn to high heat and add concentrated juice (bean paste is salty, add refined salt as appropriate)

Tips

Its better not to peel eggplants. Eggplant peel contains a lot of nutrients and healthy compounds, especially vitamin P. The most abundant part is the junction of purple skin and pulp.

** Choosing eggplants depends on the band. Where eggplant sepals are connected with fruits, there is a circle of light-colored rings. The wider and more obvious this band is, the faster eggplant fruits are growing and there is no aging. If the band is not obvious, it means that eggplant has stopped growing when it is harvested. At this time, eggplant has become old, which affects eating.

Although eggplant is rich in nutrition, it is better not to eat eggplant for one week before operation. Because some substances contained in eggplant may cause the anesthetics to be unable to be decomposed normally, which will delay the recovery time of patients and affect the recovery speed of patients.

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