Eggplants in the Beijing style
Description
Eggplants "in the Beijing style" are very simple to prepare, using ingredients typical of Chinese cuisine—chili pepper, garlic, green onions, and ground pork. The dish turns out authentically Chinese: very spicy, but extremely delicious.
Instructions
- 1
Step 1
Cut the eggplant into longitudinal slices about 5 cm in length, as shown in the photo. VERY IMPORTANT - soak the sliced eggplant in plain cold water for 10 minutes. This will prevent the eggplant from absorbing too much oil during frying. While the eggplant is soaking, finely chop the green onion and cilantro.
- 2
Step 2
Using a blender, grind the pork into minced meat. Of course, you can buy ready-made minced meat at the store—but I don't trust it.
- 3
Step 3
Add one egg, a little vegetable oil, salt, and pepper to the minced meat. If possible, splash a bit of rice wine. Let the mixture marinate for 10-15 minutes.
- 4
Step 4
Take the eggplants out of the water. Now coat them in starch and quickly fry over high heat in a large amount of boiling oil. Fry until a beautiful golden crust forms, then remove from heat and place in a colander to drain excess oil.
- 5
Step 5
In the same pan, sauté the ground pork over high heat. While cooking, add finely chopped chili pepper and garlic. You can also pour in a little soy sauce, rice wine, and sprinkle in some sugar—though this is optional. Once the oil has evaporated, add the fried eggplants to the pan, sprinkle with herbs, sauté for about 30 seconds, then immediately serve. Beijing-style eggplants are ready!