Eggplant is a frequent guest at family dinner tables, it tastes good when braised or stir-fried, and it's very appetizing.
There are many ways to make eggplant. You can stir-fry it, braise it, steam it, boil it, or deep-fry it. You can also make it cold and add it to soups. When making eggplant, it’s best not to remove the skin, as the skin contains vitamin B, which is a good combination with vitamin C. The simplest way to make eggplant is to slice it and stir-fry it, and then eggplant stew, meatball eggplant, etc.
Eggplant is a staple on family dinner tables, and it's available year-round in the market. The dishes made from eggplant are also very down-to-earth. Eggplant is rich in nutrients, containing protein, fat, carbohydrates, vitamins, and various nutrients such as calcium, phosphorus, and iron.
Here's a recipe for Meatball Eggplant, you will need purple eggplant, lean pork, light soy sauce, oyster sauce, five-spice powder, starch, green onion, ginger, garlic, salt, and oil.
Step 1: First, cut the pork into slices and then chop it into meat crumbs, put it in a bowl, add a little light soy sauce, salt, five-spice powder, and starch, and mix well for 15 minutes.
Step 2: Chop the green onion into green onion segments, ginger into minced ginger, and garlic into minced garlic for preparing.
Step 3: Wash the eggplant, remove the head and tail, then cut it into pieces, then cut it in half, and in the back of the eggplant, cut out arc-shaped small pits, pay attention not to cut through. Then, apply a layer of dry starch to the eggplant's small pits and back, fill the meat filling and press firmly.
Step 4: Prepare a wok, pour oil into the wok, after the oil is hot, put the side with the meat filling down, fry until golden brown, then flip it over to fry, after it's fried, take it out and control the oil.
Step 5: Then start a new pot, pour a little oil into the pot, after the oil is hot, put green onion, ginger, and garlic to fry fragrant, then add a little light soy sauce, oyster sauce, and add a little water, mix well.
Step 6: After the soup boils, add the eggplant, cook over medium heat until the eggplant is cooked, then add a little water starch to stir-fry, over high heat to thicken the sauce, then turn off the heat to serve.
Finally, sprinkle a little green onion on top to decorate, and you can eat this fragrant and delicious meatball eggplant. The process is a little complicated, but when making this dish, you can still enjoy the fun of making dishes.
Fragrant meatball eggplant smells full of meat, eating it is very satisfying. Below is a pan of stir-fried green pepper and eggplant.
Here are the ingredients needed: eggplant four, green pepper four, pork meat appropriate, oil salt appropriate, green onion one, ginger a few slices, garlic two cloves, light soy sauce appropriate, old soy sauce appropriate, water starch appropriate.
Step 1: Cut the eggplant and green pepper into strips, about as thick as chopsticks.
Step 2: Put the eggplant in a large bowl, add a little salt, and mix well, marinate for 10 minutes, allowing the water from the eggplant to come out, so that the eggplant will not absorb too much oil when stir-fried, and it is easier to stir-fry.
Step 3: Cut the pork into shreds, and cut the green pepper into shreds. Add oil to the wok and heat it up, then add the eggplant strips and stir-fry, slightly softening the eggplant strips, and take it out to set aside.
Step 4: Add the green onion segments and minced ginger to fry fragrant, then add the meat shreds and stir-fry, stir-fry the meat shreds until their color turns white, pour in light soy sauce, old soy sauce, and light soy sauce, mix well, so that the meat shreds are browned.
Step 5: Add the eggplant strips and stir-fry evenly, add half a bowl of water, and add a little salt, the amount of salt should be small or not added at all, as the salt has been added during marination, bring to a boil over high heat, then reduce the heat to medium heat and simmer until fragrant.
Step 6: When the pot is heated to a little remaining soup, add green pepper shreds and minced garlic to stir-fry evenly, pour in a suitable amount of water starch to stir-fry, heat until the soup becomes viscous, and the sauce is wrapped around the ingredients, turn off the heat, and take it out to serve.
