Mabonasu is a fry-up of eggplant and the ground meat with the sharp taste in miso taste.
It is Sichuan dish in Chinese food, but I make it well at home of Japan and eat.
It was spread in Japan in the 1970s by a cook from Sichuan, China.
It is an oyster source and doubanjiang that is necessary when I make Mabonasu
When Mabonasu makes it with only eggplant, a color is not beautiful.
Mabonasu of a very bright hue is completed when I add a green pepper and a carrot.
As for the eggplant, the one that performed bare deep frying in oil is delicious.
However, it is early, and fire goes after steaming eggplant with sake when it is hard to make bare deep frying in oil when I fry it.
☆Ingredient☆(For 2〜3 servings)
2-3・・ Eggplant
1/2-1・・ Carrots
2-3・・ Green pepper
60g ・・Minced meat
A little ・・Leek
Ounce・・Garlic
Ginger(The quantity that is about the same as garlic)
◇I perform bare deep frying of eggplant, a carrot, a green pepper.
◇I mix dark-brown bean paste, sugar, an oyster source, tobanjan with a bowl.
◇I mix water and Elements of chicken soup with a different bowl.
◇I add garlic, cutting fine, a leek of ginger to the frying pan which I heated and fry it.
◇If a fragrance of garlic and ginger comes out, I add ground meat and fry it
◇In addition, it is light and fries seasonings such as the dark-brown bean paste which I mixed with a frying pan.
◇I fry eggplant, a green pepper, the carrot which performed bare deep frying in addition to a frying pan.
◇I boil Elements of chicken soup in addition to a frying pan.
◇If fire carries in the whole, I stop fire of the gas and put dogtooth violet starch in a pan.
◇Again of the gas set fire, and mix it so that a lump does not have dogtooth violet starch.
◇I take sesame oil of the finish.
Completion♪
I like the combination of this seasoning and I make even the combination of bean-curd soup seasoned with red pepper and other vegetables in various ways and enjoy it.
