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麻婆茄子（茄子とニンニクの芽の麻婆茄子）｜けんますクッキングさんのレシピ書き起こし

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Cooking

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Ingredients

eggplant : Two
ニンニクの芽 : 1袋(70g)
豚ひき肉 : 100g
(A) Minced garlic : 小さじ1
(A) Chopped ginger : 小さじ1
長ネギみじん切り : 適量
油(茄子用) : 小さじ4
油(炒め用) : 1 tablespoon
(B) sweet soy sauce : 大さじ1
(B) bean sauce : 大さじ1
(C) water : 200cc
(C) Soy sauce : 小さじ1
(C) cooking sake : 大さじ1
(C) sugar : 小さじ1と1/2
水溶き片栗粉 : 適量
酢 : 小さじ1/2
ラー油 : 適量
花椒 : 適量

Time required

30minutes

Procedure

1) prepare the eggplant 03:17
Remove the stem and calyx of the eggplant, cut it in half lengthwise, and cut diagonally into 1 cm wide pieces.
Put the eggplant in the frying pan.
Pour the oil (for eggplant) over the eggplant and mix.
Cook over low to medium heat.
2) Preparing Garlic Sprouts 06:26
Cut the garlic sprouts into 2 cm wide pieces.
3) stir fry 07:41
Transfer the eggplant from 1 to a bowl.
Heat oil (for frying) in a frying pan.
Add minced pork and fry over low heat.
Add (A) and fry.
Add (B) and fry.
Add the garlic cloves and fry.
Add (C) and boil.
Put the eggplant back in and reduce the heat to simmer.
Add water-soluble potato starch.
Mix everything together and heat up.
Add vinegar and chili oil.
4) 盛り付ける 12:01
お皿に3を盛る。
長ネギみじん切りを乗せて完成。

Point

・The minced garlic and minced ginger are pre-minced and soaked in rice oil.
・The ratio of katakuriko dissolved in water is 1 part katakuriko to 2 parts water.
・Increase the heat immediately after adding the water-soluble potato starch.
・If you don't like spicy food, you can replace chili oil with sesame oil.