How to make meat eggplant the best
In the past 10 days, the hot topics on food on the entire network have mainly focused on the production methods of simple home-cooked dishes, especially the discussion on meals. Among them, meat eggplant, as a classic home-cooked dish, has attracted much attention because of its rich taste and simple production. This article will combine the latest hot topics to analyze the best practices of meat eggplant in detail and attach structured data for reference.
1. Core ingredients and ratios of meat eggplant
| Ingredients | Dosage | Remark |
|---|---|---|
| Grow eggplant | 2 | It is recommended to choose a purple-skinned elongated type |
| Minced pork | 150g | The best fat and thin ratio is 3:7 |
| garlic | 5 petals | Cut into minced garlic |
| Ginger | 1 small piece | Cut into powder |
| Xiaomi spicy | 2 | Increase and decrease according to taste |
| Seasoning | See the steps for details | Soft soy sauce, dark soy sauce, etc. |
2. Comparison of three innovative practices hotly discussed across the Internet
| Practice Type | Popularity index | Core features | Suitable for the crowd |
|---|---|---|---|
| Steam first and then stir-fry | ★★★★★ | Reduce oil use, healthy version | People with fat loss |
| Traditional method of oiling | ★★★☆☆ | The most authentic taste | Those who pursue taste |
| Air Fryer Version | ★★★★☆ | No smoke operation | Kitchen newbie |
3. Detailed explanation of the best practices in step-by-step (steam first and then stir-fry)
1.Eggplant pretreatment:Cut the eggplant into strips and put it in a steamer and steam it over high heat for 5 minutes until Microsoft (this treatment can reduce oil absorption).
2.Marinated meat:Add 1 spoonful of light soy sauce, half a spoonful of dark soy sauce, and a little white pepper to the minced meat, stir clockwise and stir.
3.Stir-flavored seasoning:Put 2 spoonfuls of oil in the hot vessel and stir-fry the minced garlic, minced ginger, and millet spicy until golden and fragrant.
4.Fried meat:Pour in the marinated minced meat and quickly spread it. Stir until it changes color and add half a spoonful of bean paste to stir-fry to bring out red oil.
5.Stir-fry seasoning:Add the steamed eggplant, add 1 spoonful of light soy sauce and half a spoonful of sugar to enhance the freshness, and stir-fry quickly over high heat and evenly.
6.Receive juice and let it go to the pot:Drop a little water starch and spread it with chopped green onion.
4. Summary of key skills
| Tips | Principles of science | Common Errors |
|---|---|---|
| Eggplant pretreatment | Destroy the structure of the cavernous body to reduce oil absorption | Directly put into the pot and cause greasiness |
| Minced meat | Protein denaturation locks in moisture | Directly put into the pot to make the taste |
| Then add bean paste | Avoid high temperature damage to fermentation flavor | Put it in the pot at the same time as the spices |
5. Feedback of actual test data from netizens
| Average time consumption | Taste rating | Operation difficulty | |
|---|---|---|---|
| Traditional oil-removing method | 25 minutes | 9.2/10 | medium |
| Steam first and then stir-fry | 18 minutes | 8.7/10 | Simple |
| Air Fryer Version | 22 minutes | 8.3/10 | easy |
According to recent actual test comparisons of food bloggers,Steam first and then stir-fryThe highest rating on health index and operational ease is especially suitable for daily cooking in modern homes. The traditional over-oil method still has the advantage in taste and can be used when you want to have a banquet.
Finally, it is best to make eggplant and eat it right away, and the taste will be greatly reduced after refrigeration. According to the latest food trends, you can try sprinkling fried minced garlic or peanut chops at the end to increase the layering, which is also a very popular improvement method on short video platforms recently.
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