长这么大，其实我下...

长这么大，其实我下厨的时间真的很少。平时要么上班，要么就是家里有老人在照顾我们一日三餐，所以会做的菜并不多，像那种大鱼大肉的复杂菜式还没学过，平时多是用烤箱或空气炸锅做些烧烤类食物。

昨天跟着小红书学了一道肉末茄子，感觉还挺成功的。虽然卖相一般，但味道不错，被家里人全部消灭光了。

肉末茄子的做菜步骤是这样的：先把茄子洗干净，切成厚度适中的条或块，然后撒上一些盐，静置腌制10分钟。

把腌出来的水倒掉，再用清水稍微洗一下，之后把水沥干备用。

接着调制茄子的酱汁：一勺生抽、一勺老抽、半勺醋、少许盐，再加一些胡椒粉、一点蚝油、半勺糖、半勺淀粉和小半碗清水，搅拌均匀后放在旁边。

我看到小红书上很多做茄子的做法，总要在茄子上裹一层生粉，但我不喜欢这样，觉得容易粘锅，所以就没裹生粉。

之后处理肉末：把搅拌好的肉末加了些佐料，有鸡精、盐、糖、醋，还有一点点酱油，搅拌均匀后放在旁边备用。

又切了一点青椒，准备工作就差不多了。

开始烹饪时，我用喷壶在锅里喷了一点油。我做菜不喜欢放太多油，觉得吃太多油对身体不好。

先把青椒放进锅里，翻炒一会儿后，加入腌好的茄子。

把茄子翻炒两分钟，再把肉末全部倒进去，搅拌均匀后持续翻炒，期间加一些适当的佐料。

看到肉末的颜色变得八成熟时，把之前调好的那碗酱汁全部倒进锅中。

因为酱汁里放了生粉，翻炒一会儿后就会形成浓稠的酱汁，和茄子完美结合在一起。

再翻炒一下就可以出锅了。

倒出锅后我迫不及待尝了一口，茄子味道虽然一般，但抵不住肉末和酱汁的味道好，果不其然，这盘肉末茄子被一家人全部瓜分干净了。

I’ve actually spent very little time cooking in the kitchen growing up. Between work and having elderly family members taking care of our daily meals, I never learned to make many dishes. More complex ones with big cuts of meat? I haven’t even tried those yet. Usually, I just use the oven or air fryer for grilled or roasted foods.

Yesterday, I followed a Xiaohongshu recipe for minced pork with eggplant, and it turned out surprisingly well. It didn’t look great, but the taste was good—my family finished every last bite.

Here’s how I made it: First, I cleaned the eggplant and cut it into evenly thick strips or chunks. Then I sprinkled some salt over them, let them sit for 10 minutes to marinate, poured off the water that came out, rinsed them briefly with clean water, and drained them again.

Next, I made the sauce for the eggplant: 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, half a tablespoon of vinegar, a pinch of salt, some ground pepper, a little oyster sauce, half a tablespoon of sugar, half a tablespoon of starch, and a small bowl of water. I stirred it all up and set it aside.

I noticed many Xiaohongshu recipes for eggplant call for coating the eggplant in cornstarch first, but I don’t like that—it tends to stick to the pan, so I skipped that step.

Then I prepared the minced pork: I mixed it with seasonings—chicken bouillon, salt, sugar, vinegar, and a splash of soy sauce—stirred it well, and set it aside.

I also chopped up some green peppers, and then I was ready to cook.

I sprayed a little oil into the pan using a spray bottle. I don’t like using too much oil when cooking; I think eating too much oil isn’t good for your health.

I put the green peppers in the pan first, stir-fried them for a bit, then added the marinated eggplant.

After stir-frying the eggplant for two minutes, I poured in all the minced pork, mixed everything together, and kept stir-frying, adding a few more seasonings as needed.

Once the minced pork looked about 80% cooked, I poured in the sauce I’d made earlier.

Thanks to the starch in the sauce, it thickened up after a few stirs, coating the eggplant perfectly.

A quick final stir, and it was ready to serve.

I couldn’t wait to take a bite after plating it. The eggplant itself was just okay, but the minced pork and sauce were delicious. Sure enough, my whole family polished off the entire plate.

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