How do you make eggplant with minced meat so that it is not greasy?

Many people like to eat minced meat eggplant, in fact, the method of this dish is very simple, if you want to make a good minced meat eggplant, the most important point is not to add too much oil, in addition, the eggplant must not remove the skin, the minced meat eggplant is not only not greasy, but also has a particularly good taste. In addition, when making this dish, you can marinate the eggplant with salt in advance, so that you can force out the moisture inside, and after the water comes out, the eggplant will not absorb too much oil, and it will naturally not be particularly greasy. <>

When making minced eggplant at home, we first look for two long eggplants, and be sure to choose fresh eggplants, which are generally harder to pinch in your hands. Clean the surface of the eggplant, remove the stems, and cut it all into small pieces, which can also be cut into long strips. The cut eggplant should be soaked in water immediately so that the eggplant will not turn black, if it is exposed to the air for a long time, then the eggplant flesh will turn black, and the color of the minced eggplant will not be so beautiful.

Next, we don't have to worry about the eggplant, we have to deal with the meat first, prepare some fat and thin meat, and then clean and chop all of them, if there is a food processor at home, you can also use a food processor to beat it, but the meat from the food processor must not have the aroma of the meat that is chopped, because the minced meat is that grainy. <>

The next thing is to adjust the juice in advance, add edible salt, light soy sauce and vinegar, minced ginger, minced garlic, add some starch water, and stir well. We start to spray the eggplant out of the water, dry the water and sprinkle a little salt on it, then grab it a few times with our hands, put it aside and marinate for a few minutes, after pickling, the water inside will run out, and the pickled eggplant will not absorb oil. Sprinkle some starch on top of the eggplant and smooth it evenly with your hands.

Heat the oil, put the eggplant in it and fry it after the oil is hot, you can take it out when you see the surface of the eggplant is yellow, leave an appropriate amount of bottom oil in the oil control pan and pour it into the minced meat and fry until fragrant, then pour the eggplant into it and continue to stir-fry. At this time, you must stir-fry over high heat, add the sauce that has just been adjusted, sprinkle with some cooking wine, and stir-fry a few times before you can get out of the pot.

The choice of meat is very important, you can choose pork belly to make, you can put some ginger in it, put in some bean paste, which can also be a good relief of oiliness, be sure to pay attention to the heat.

If you want to make minced meat and eggplant not greasy, you should put a little less oil, first you should fry the minced meat until fragrant, add cooking wine to remove the smell, and then add the eggplant and stir-fry.

Add a handful of salt to the eggplant and marinate for about 5 minutes, so that the eggplant will not be greasy.

I believe that many netizens like to eat the dish of minced meat and eggplant very much, but when many people make this dish, they directly fry the eggplant in oil and finally fry it very greasy, which is not delicious. Every time I eat this dish, I can only go out and buy it, but I can't make it myself.

1. Materials to be prepared.

When making the dish of minced meat and eggplant, you should first prepare 500 grams of eggplant, 100 grams of pork, a sharp pepper, a tablespoon of soybean paste, an appropriate amount of oil and salt, a section of green onion, a slice of ginger, two cloves of garlic, a tablespoon of cooking wine, a soup of soy sauce, and an appropriate amount of water starch. When handling these ingredients, the eggplant should be washed and decapitated and cut into strips, but it is important not to cut the eggplant strips too thinly, because if you cut too finely, the eggplant will likely be fried. When processing the peppers, the peppers should be cut into small dices, and when the pork is processed, the pork should be cut into minced meat, the finer the better, if the bean paste is too dry, you can add some water to dilute it, otherwise it is easy to paste the bottom of the pot.

2. Matters that should be noted.

Add oil first when making, heat it, at this time the temperature of the oil should be a little higher, first add a small strip of eggplant, if there are a lot of small bubbles immediately gathered next to the eggplant, the oil temperature at this time is OK, and then put the other eggplant strips into the oil pan, if your eggplant is cut too much, the pot is too small to fry in batches. At this time, if the eggplant has a reddish edge, you should immediately scoop up the eggplant to prevent it from being fried for too long. A small amount of oil should be added when stir-frying, then put in the chopped green onion and ginger, stir-fry it until fragrant, and then stir-fry the meat, when the meat feels the color turn white, put the meat next to the pot, and fry the sauce with bean paste.

Finally, add the eggplant strips and add an appropriate amount of starch to thicken.

Although the amount of oil in this dish is difficult to control, as long as you do it carefully, so the amount is well controlled, the dish is also very delicious, and eating more eggplant can protect the cardiovascular system, reduce cholesterol, and have a certain anti-tumor effect.

You can fry the fat in the minced meat in advance, and fry the eggplant with the oil of the minced meat until golden brown and crispy, so that the minced meat eggplant is not greasy. Be sure to control the heat, pay attention to the time of frying minced meat, pay attention to the time of frying eggplant, pay attention to the combination of condiments, and also pay attention to the production skills.

Be sure to control the amount of oil, don't put too much oil, to grasp the production process, you can first steam the minced meat and eggplant, and then make it, which will be more flavorful, to grasp the heat, pay attention to the time of stir-frying.

The meat must be stir-fried, so that the taste will be better, not particularly greasy, you must pay attention to the oil temperature, pay attention to the temperature of the pot, do not put too much oil, the choice of pork is also very important.

Minced eggplant is a very common home-cooked dish, many people love to eat, but many people will be particularly greasy when making minced eggplant, this is actually not a good method, if you want to make non-greasy meat foam eggplant, the most important link is that the eggplant must be steamed in the pot first, if you go directly to fry the eggplant, then it must be very greasy. I especially like to eat this dish, because the minced meat and eggplant are really very good. <>

To make this dish well, we must first prepare the appropriate ingredients, prepare the right amount of eggplant, ginger, bean paste, starch, garlic and pork. You need to process the prepared materials, clean the eggplant and cut it into long strips, and put the cut eggplant on a plate and put it in the steamer to steam, the steaming time should not be too long, about 5 minutes is about the same, put the steamed eggplant aside and let it cool. Next we need to deal with the lean meat.

The prepared lean meat is cleaned and then directly chopped into minced pieces, and it is not recommended to use a blender to beat it, because the meat stirred out by the blender really has no soul. <>

The next thing we need to do is to mix the sauce, prepare a small bowl and add sugar, vinegar, salt and soy sauce to it, add a small amount of water and stir well, and finally add an appropriate amount of starch, stir well and set aside. Heat the oil, after the oil is hot, first put the minced garlic and ginger into the pot and stir-fry to make the fragrance, then put the minced meat in the pot and stir-fry evenly, after seeing the minced meat change color, we add an appropriate amount of bean paste, continue to stir-fry, pour the steamed eggplant into the pot and fry it over high heat. <>

At this time, the stir-fry time must not be too long, because the eggplant has already been steamed in the pot, and if the stir-fry time is too long, it will affect the taste of the eggplant. As soon as the eggplant is in the pot, we pour the prepared sauce into the pot, sprinkle some chopped green onions, and stir-fry a few times before turning off the heat. In this way, a very delicious minced meat eggplant is made, and the minced meat eggplant made by this method is full of color, flavor and flavor.

Try to use less oil when making minced eggplant, and you must pay attention to the taste when making eggplant, and you should also add more vinegar and salt, so as to make this dish taste more sweet and the taste will be better, I prefer to eat this dish, because the nutritional value is very high.

If you want to make minced meat and eggplant that is not greasy, you must use an air fryer to do it, because you can do it without brushing oil when you use an air fryer, so it won't be particularly greasy, I don't like this dish anymore. Because I especially don't like to eat eggplant.

It stands to reason that it takes a lot of oil to make eggplant, and I suggest that you can fry the eggplant in the oil pan during the production process, which may not be very greasy, and I like to eat eggplant with meat foam, it is very fragrant.

Heat the oil, stir-fry the green onions, ginger and garlic until fragrant, put the eggplant in and stir-fry, and put it on a plate after two minutes, I especially like this dish.

Eggplant with minced meat is simple and delicious, and it is not greasy at all with rice.

Eggplant is very oil-loving, and I rarely make it in general. In the past few days, I have only left a rice cooker when I move, and I want to cook my own dishes, so I can only make some half-stewed and half-fried dishes, and use a rice cooker to make eggplant, which is a very good method, the fire is not in a hurry, and I don't have to worry about frying the eggplant.

Ingredients: eggplant 250g minced meat 50g Accessories: oil appropriate amount salt appropriate amount green onion, ginger and garlic appropriate amount cooking wine appropriate amount sugar appropriate amount.

3 eggplants, wash and break into small pieces by hand.

Shred the green onion and ginger, and finely chop the garlic.

Put oil in the pot, put in the eggplant after the oil is hot, stir-fry until the eggplant is completely soft, then put it out, and control the oil.

Use the remaining oil in the pan and stir-fry until the meat changes color.

Add green onions, ginger and a portion of garlic and stir-fry until fragrant.

Add less than half a spoon of Pixian bean paste and stir-fry the red oil and cook in the cooking wine.

Add the eggplant, add a pinch of salt, sugar, and stir-fry for a while.

Add the remaining part of the minced garlic before removing from the pan and stir-fry well.

Eggplant can be made delicious without frying.

1.Wash the ingredients, cut the eggplant into strips, sprinkle with a little salt, mix well and marinate for 10 minutes, and when the time is up, discard the marinated water.

2.Cut the green pepper into strips and mince the pork.

3.Chop the green onion, mince the garlic and ginger, add half a bowl of water, salt, 2 tablespoons light soy sauce, 1 tablespoon starch, stir well to make a seasoning sauce.

5.Fry the eggplant strips until the edges of the eggplant are slightly red, remove and drain the oil and set aside.

6.Pour out the oil in the pot, leave a little oil, add the minced meat and fry until it turns white, and stir-fry the green onion and ginger until fragrant.

7.Add the green pepper and stir-fry evenly, then add the fried eggplant strips and stir-fry evenly, pour in the juice, heat until the soup is viscous, add the minced garlic and stir-fry evenly, and put it on a plate.

Rice, eggplant, minced meat.