Dongpo eggplant is a famous Jiangsu and Zhejiang dish modeled after Dongpo meat.
The finished vegetables have a date red color and bright oil, a salty and sweet taste, and the eggplant is soft, tender and delicious.
Dongpo eggplant
By LloydJacobs
Recipe Recommendations
- white sugar 50 grams
- salt 5 grams
- soy sauce 5 grams
- soy sauce 10 grams
- cooking wine 5 grams
- chicken essence a little
- water starch 10 grams
- chicken soup appropriate amount
- salty and sweet
- steamed
- half an hour
- ordinary
Steps for Dongpo eggplant
1
Prepare all the ingredients.
2
Wash the pork and cut it into small pieces and chop it into meat filling.
3
Wash the eggplant and cut it into four cubes.
4
Then cut it with the blade, not to the bottom.
5
Put the eggplant into the frying pan and fry it until it is red.
6
Put it on oil-absorbing paper and suck out the oil.
7
Wok until the oil is hot, add in the meat filling, stir fry and change color.
8
Then add spring onions and ginger and stir-fry until fragrant.
9
Add soy sauce and soy sauce.
10
Add cooking wine, sugar, salt.
11
Add the chicken soup and bring to a boil, turn off the heat.
12
Put the eggplant in a large bowl and pour the soup over the eggplant.
13
Pour into a steamer and steam for 10 minutes.
14
Cover the steamed eggplant with the soup in a frying pan, and turn the eggplant upside down.
15
Bring to a boil, pour in water and starch to thicken.
16
Pour in a little sesame oil and turn off the heat.
17
Pour the juice on the eggplant and serve.Dongpo eggplant Make Tips
Add a little soy sauce to marinate and mix the eggplant, and then fry it will have a beautiful date red color. When steaming the eggplant, put the eggplant skin side down into a bowl. After steaming, put it on a plate to make the dish look beautiful. The water starch should be thinly thickened, not too thick, and the vegetable oil should be bright and ruddy.