Sihai network

Innovation of Mapo Tofu with Mapo eggplant

1. Clean the eggplant, remove the base, cut into hob pieces, sprinkle 2 small spoonfuls of dry starch on eggplant, mix well, chop the onion and ginger, and cut the shallot into onion for standby;

2. Put a tablespoon of oil in the pot (more than usual cooking oil). When the oil is hot, put the eggplant covered with starch into the pot, fry it slowly on a low heat, and then shovel it out for use;

3. Put a little oil in the pot. After the oil is hot, put 1 spoon of Pixian bean paste and 1 spoon of spicy sauce in it. Stir fry the red oil in a small heat, then put 1 spoon of chili noodles in it. Then put the pork stuffing in it. When it's cooked, add half of the bowl of boiling water. Then put the eggplant that has been fried in advance into the pot, and let the taste of the sauce dip into eggplant;

4. Sprinkle garlic and ginger, add half a teaspoon of sugar to taste, wait until the soup in the pot boils again, add water starch to thicken, wait until the soup is thick, then turn off the heat;

5. Finally, sprinkle the pepper noodles and scallion, and enjoy the spicy and delicious Mapo eggplant.

Tips:

1. Eggplant is cut into hob pieces, which is easier to taste when making eggplant, and eggplant has more heating surfaces, which can ripen faster when frying eggplant;

2. Eggplant has a lot of oil absorption, so dip a little starch on the surface of eggplant to play a role of isolation, so that when the eggplant is fried in the pot, it will not absorb oil (starch is easy to paste in the pot, so you need to fry eggplant slowly in a small heat);

3. Stir fry red oil first, then stir fry meat stuffing, then add some boiling water (I make eggplant according to the steps of Mapo Tofu, vegetarian children's shoes can also be delicious without meat);

4. Because Pixian Douban sauce and spicy sauce are salty, the final product does not need to add salt to prevent the taste of the final dish from being too salty. Adding half a spoon of sugar can improve the freshness, and also make the taste of the dish softer;

5. Don't forget the last pepper noodles.