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The king of vegetables is extremely cheap, stir-fry minced meat and you can’t find the tongue

Ingredient:

For eggplant:

– 2 teaspoons salt – 1 teaspoon rice vinegar – 4 large eggplants, cut in half lengthwise, 5cm long – 1 tablespoon cornstarch – 4 cups avocado oil

For the stir-fry:

– 2 tbsp cooking oil, 200g minced pork, 1 tbsp soy sauce (if not available) – 1/2 tsp minced ginger, 5 minced garlic cloves – salt just enough.

– 1 tbsp green onion, finely chopped.

Sauce: 1 tbsp soy sauce – 1 tbsp dark soy sauce – 1 tbsp vinegar – 2 tbsp sugar – 2/3 cup water – 1 tbsp cornstarch – 3 tbsp water.

Making:

Step 1: Prepare eggplant

To prepare eggplant, add salt and rice vinegar to a large bowl of water, stirring well. Then cut the eggplant into 4 lengths and cut them into pieces, each 5cm long.

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Transfer the eggplants to the vinegar brine mixture and soak them for 20 minutes. Place a heavy plate on top so that all the eggplants are submerged in the water. Note, there are 2 benefits to doing this. Firstly, it will prevent the eggplant from turning dark brown when cooked. Second, eggplant will not absorb oil like a sponge when cooking, not mushy.

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After soaking time, discard the water, wash the eggplant with clean water a few times and then squeeze out the water in the eggplant.

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Next, sprinkle the cornstarch on, stir well so that the cornstarch sticks around the eggplant.

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Step 2: Make the sauce

Mix soy sauce, black soy sauce, vinegar, sugar and water in a bowl. Stir well and set aside.

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Step 3: Fry the eggplant

In a heated pan, add the oil. Heat the oil to 350 degrees F or 177 degrees C. Fry the eggplant for 1 minute, then remove and drain the oil.

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Step 4: Stir-fry eggplant with minced meat

In another pan, heat a pan, add a little oil, add minced meat and sauté for about 2 minutes. Add Ban bean paste (if you don’t have it, you can replace it with any other red chili, the spicy taste of the chili depends on your taste, you can use sweet red pepper if you like), ginger, garlic. Saute until fragrant, about 1 minute. Then pour in the sauce and stir-fry. Stir in the eggplant. Add cornstarch water to thicken the sauce (1 tablespoon cornstarch and 3 tablespoons water).

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Island evenly. Finally sprinkle scallions on top for fried eggplant with minced meat to enjoy.

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Eggplant is soft, not tired, and fragrant minced meat is eaten with delicious rice that rolls the tongue.

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Good luck!

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