Minced meat and eggplant in casserole
Now is the season to eat eggplant. Minced meat eggplant and garlic eggplant are the two dishes with the highest serving rate. Of course, my meat eater only eats minced meat eggplant. Today, he used a casserole to cook a pot of minced meat eggplant. The taste is stronger than that of a frying pan. Eggplant is boiled with water first so that it will not absorb oil. Although some nutrients will be lost, it can prevent us from eating more oil. Everything is imperfect. It depends on how people understand it.Eggplant is bitter and cold in nature. It has the effects of dispersing blood stasis, detumescence and pain, treating cold and heat, removing wind, dredging collaterals and hemostasis. Eggplant skin is also rich in a variety of vitamins, which can protect blood vessels. Regular consumption of eggplant can keep the cholesterol content in the blood from increasing, so it is not easy to suffer from jaundice, liver enlargement, arteriosclerosis and other diseases. Eggplant is rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the brittleness and permeability of capillaries, prevent microvascular rupture and bleeding, and maintain normal cardiovascular function. In addition, eggplant can prevent scurvy and promote wound healing.1. When the casserole is just lit, it must be cooked over a low heat to avoid cracking. The casserole part of this dish is made over a low heat throughout the whole process.2. Pixian bean paste and soy sauce contain salt, so this dish should be less salt.3. Personally, I think that the onion can be put together with ginger and garlic powder, which depends on my favorite and habit.
Step 1 . Wash the eggplant, cut it into 4cm long sections, and then cut it into small strips.
Step 2 . Blanch the sliced eggplant strips in boiling water until they are about 70% cooked and soft.
Step 3 . Chop scallions, ginger, and garlic into small pieces, also chop green and red peppers into small pieces, and prepare some chopped pork belly.
Step 4 . Heat up a clay pot, add minced meat and stir fry over low heat to release oil. (When the clay pot is first heated, be sure to use low heat to prevent the pot from cracking.)
Step 5 . After stir frying the minced meat to remove oil, add a spoonful of Pixian bean paste and minced ginger and garlic and stir fry until fragrant.
Step 6 . Put the eggplant in blanched water.
Step 7 . Add green and red peppers.
Step 8 . Add an appropriate amount of salt and stir well with one tablespoon of soy sauce and three tablespoons of clear soup.
Step 9 . Cover the lid and simmer over low heat for five minutes.
Step 10 . After the eggplant is stewed, add a little MSG and stir well. Stir in the starch and thin the sauce. Sprinkle with chopped green onion.
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