Aoi's cafeteria in Okinawa Time required : 15minutes
Mapo eggplant (green pepper and ground pork mapo eggplant) | Makanai Challenge!
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Ingredients
- ナス : 5本
- ピーマン : 2個
- 豚ひき肉 : 150g
- 長ネギ : 1/2本
- ニンニク : 1片
- 生姜 : 1片
- (A)お湯 : 200cc
- (A)鶏がらスープの素 : 小さじ2
- (B)甜麺醤 : 大さじ2
- (B)醤油 : 大さじ1
- (B)砂糖 : 大さじ1/2
- (B)豆板醤 : 大さじ1/2
- (B)酢 : 小さじ1
- 酒溶き片栗粉 : 適量
Time required
25minutes
Procedure
-
1)
材料を切る
01:22
Scrape off the stem of the eggplant, cut it in half lengthwise, and cut it into 3-4 pieces.
Roughly chop the spring onion.
Peel the garlic clove and mince it.
Chop the ginger with the skin on.
Place garlic and ginger in the same bowl.
Remove the seeds from the peppers and cut into strips. -
2)
合わせ調味料を作る
06:43
Put (A) in a heat-resistant bowl and mix to dissolve.
Put (B) in another bowl and mix.
Mix (A) and (B) together. -
3)
ナスを揚げる
08:38
Add oil (not listed) to a frying pan and heat to 180 degrees.
Add half the eggplant and fry for about 1 minute, then take it out and drain the oil.
Fry the rest of the eggplants in the same way.
Remove the oil from the frying pan. -
4)
炒める
10:36
Add oil (not listed), garlic, and ginger to the frying pan from step 3 and fry.
When the aroma comes out, add the minced pork and stir-fry over high heat while loosening.
When the fire goes through, add the peppers and fry.
Add 2 and bring to a boil, then add the sake-dissolved potato starch and mix.
Add 3 and fry.
Serve on a plate and complete with green onions.
Point
・Onions can be substituted for green onions.
・If you like, you can also deep-fry the peppers.
・In step 4, add the combined seasonings and bring to a boil, then taste and add soy sauce if desired.
・After adding the katakuriko dissolved in sake, heat it well so that the powderiness disappears.
・You can add Sichuan pepper if you like.
・You can also stir-fry the green onions at the end.
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