Dish of the Week‎ > ‎

Minced Meat and Eggplant in Garlic Sauce Hot Pot

posted Oct 17, 2011, 10:03 AM by Amy Lee
This week, ACE would like to introduce a popular hot pot dish, Minced Meat and Eggplant in Garlic Sauce Hot Pot. We start by selecting purple Chinese eggplants, which tend to hold up better in the cooking process.  They are trimmed, julienne, and then soaked in water with a dash of salt.  This "degorging" process will extract the bitterness from the eggplant & help soften the spongy texture for better absorbency.  The eggplant is then stir fried with minced garlic until flavors are infused together then we toss in the green & yellow onions & lastly, the minced pork.  Once the eggplant reaches the perfect the texture, we scoop everything into a metal hot pot and put over medium heat.  The pot is lined with lettuce to avoid the all the goodness from sticking to the bottom.  Bring the hot pot to a boil and it will be served sizzling & steaming HOT!
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