Eggplant and meat with spicy sauce MAPO EGGPLANT
Cooking time Approximately 50minutes LEVEL☆☆☆★★
Ingredient６people
3 eggplants
A whole garlic
300g minced pork
1/2 of a whole Leek
4 dried red pepper
1 large spoon of dry chicken soup stock added with 100cc of water
1large spoon of Tenmenshou（Sweet paste）
1 tea spoon of Soybean candy bar shou (Hot paste)
100ccof Cooking Sake or White Wine
1 large spoon of salt
1 large spoon of pepper
About 2 shakes of AJI-NO-MOTO flavoring material
1 large spoon of sesame oil
Mix 1 large spoon of starch with 1 large spoon of water
500cc of Water
How to make
①Cut the leek into about 3cm wide and put it into boiling water for a short while.
②Cut the ginger into about 5㎜ and stir-fry it with 8 dried red pepper, sesame oil, pepper until the ginger turns soft. Get rid of the edges of the garlic and cut it into about 3㎜ and stir fry together with the ginger.
③Add 3 tea spoon of Soybean candy bar shou (Hot paste) and the minced pork and stir fry it together.
④Add 3 large spoon of Tenmenshou（Sweet paste）, 1 large spoon of brown sugar
500ccof water added with 1large spoon of dry chicken soup stock into the pan.
⑤Keep on boiling and add the starch to make the sauce thick and put in the boiled tofu.
- Take out the dark colored dried red pepper, and adjust the taste with seasonings.
- Put the leek and whole garlic in a blender separately in a mixer, to finely chop them.
- Add 4 dry chili peppers, finely sliced garlic, and 1 teaspoon of Soybean candy bar shou (Hot paste) and fry until tender.
- Add the minced pork and continue to stir fry.
- Add 100cc of cooking sake, 1 tablespoon of chicken stock and 100cc of water and continue stir-frying.
- Add 1large spoon of Tenmenshou（Sweet paste）with 1 large spoon of starch and 1 large spoon of water and boil down.
- After boiling down the source, add salt and pepper and Ajinomoto to adjust the taste.
- Cut the eggplant into 1cm size and fry it in another pan until the surface is light brown with 500ml of boiling oil.
- Put the fried eggplant and shredded green onions in the sauce and stir it in the hot frying pan.
- After tasting, season with salt, pepper and Ajinomoto.
Point in check
Eggplants are put into sauce in a frying pan after they are fried in a separate pan. If you fry the eggplant too early, the color of the eggplant will change. Therefor prepare the source before frying the eggplant. I also mixed the green onions at the end without stir-frying them at the same time. After tasting the sauce, it is also important to taste the source before serving it with the eggplant. I put the four dry red pepper in as they were because the seeds were very hot.This time, I didn’t add that much Soybean candy bar shou (Hot paste). I didn’t add a lot of Tenmenshou（Sweet paste）either.
