Many people like to eat minced meat and eggplant, should you use pork belly or tenderloin?

Minced eggplant. Many people like to eat it, whether they want to use pork belly or tenderloin.

—Detailed preparation of minced meat and eggplant]——

The main ingredients used are: 300 grams of eggplant, 10 grams of green and red peppers, 5 grams of chopped green onions, 100 grams of pork belly, 5 grams of green onions, ginger and garlic, and Pixian bean paste.

30 grams, chicken essence, sugar.

Cooking wine, light soy sauce to taste.

Production process: (1) First, cut the eggplant into strips of the same size. Cut the green and red peppers into cubes, chop the pork belly into minced meat, mince the green onions, ginger and garlic, and set aside.

2) Sprinkle the eggplant with an appropriate amount of salt, pat with a little cornstarch and set aside. (3) Pour half a pot of oil into the pot, the oil temperature rises to 60% hot, and the eggplant is fried at high oil temperature until cooked thoroughly. Remove the oil control.

Eggplant is easy to absorb oil, you need to pat the cornstarch, and put it in at a high oil temperature, the surface of the eggplant will shrink immediately, forming a protective layer to prevent the eggplant from absorbing too much oil. (4) Leave a little base oil in the pot, add the green onion, ginger and garlic to stir-fry the fragrance, then pour in the minced pork belly and fry the raw meat, cook the cooking wine to remove the smell and increase the fragrance, pour an appropriate amount of light soy sauce and fry for a while, then pour in the Pixian bean paste and fry the dry fragrance, and pour in an appropriate amount of water. Bring to a simmer.

5) Continue to add eggplant to the pot to cook and collect the juice, add chicken essence, sugar, light soy sauce, green and red peppercorns and stir-fry evenly, and finally sprinkle with chopped green onions. (Pixian bean paste has a strong salty taste, so you don't need to add salt.) (6) Plating decoration, I hope you can like this work, we will see you next time.

[With pork belly or tenderloin?] 】

What about pork belly or tenderloin?

Tenderloin is usually divided into large tenderloin and small tenderloin, the large tenderloin is the meat cut from the large ribs, the small tenderloin refers to the plum strip meat, and the small tenderloin will be more tender than the large tenderloin. Our dish of minced meat roasted eggplant, the pork belly selected, it is best to use three points of fat and seven points of lean, fat and thin, the meat is more delicate, followed by pork belly in the stir-fry with lard.

oozing for added flavor.

How to choose eggplant].

The shape of the fruit is uniform and circumferential, the age and tenderness are moderate, and there are no cracks, rot, rust skin, and spots. The skin is thin, the seeds are few, the meat is thick, and the tender ones are the best products. The color of the tender eggplant is dark, the skin is thin and the meat is loose, the weight is small, the seed is tender and sweet, the seed flesh is not easy to separate, and the calyx.

The lower part has a greenish-white skin. The color of the old eggplant is bright and smooth, the skin is thick and tight, the flesh is firm, the meat is easy to separate, the seeds are yellow and hard, the weight is large, and some have a bitter taste.

The cooking is long, quietly appreciative, there is always a dish that warms the heart. No matter how time passes, keep the food, and the beauty will always accompany you!

———This article is originally produced by the idea of the tip of the tongue - Liu Kitchen, and it is forbidden to carry and copy ——— without authorization

Use pork belly, because the eggplant absorbs oil to be delicious. Choose half-fat and half-lean pork belly, first stir-fry the fat with oil, then add vegetable oil, and finally put in the eggplant that has been fried or squeezed dry after marinating, stir-fry together, and add seasonings.

In contrast, it is better to use pork belly, because there is a certain amount of fat in it, so the fried minced meat will be more fragrant, making the minced meat more flavorful.

Personally, I like to use pork belly, and the minced eggplant that comes out of this way is not greasy at all, and it goes well with rice.