Eggplant, called Liushu by Jiangsu and Zhejiang people, and dwarf melon by Cantonese people. It is an annual herb in the Solanum family, and is a perennial in the tropics. The fruits produced by it can be eaten by Dongpo eggplant. The color is mostly purple or purple-black, and there are also light green or white varieties. The shapes are also round, oval, pear shaped, etc.
Dongpo eggplant is a Zhejiang dish that imitates the method and taste of Dongpo pork. The salty aroma is soft and rotten, and the taste is delicious.
Dongpo eggplant
Recipe Recommendations
- pork stuffing 100 grams
- salad oil 750 grams
- white sugar 50 grams
- salt 5 grams
- MSG 4 grams
- soy sauce 15 grams
- cooking wine 5 grams
- diced green onion 5 grams
- ginger 5 grams
- soup 100 grams
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Dongpo eggplant
1
Remove the stems, wash and peel the eggplant, and cut it into 5 cm square pieces.
2
Place a cross flower knife on the flat surface of the eggplant block with a depth of 2 cm.
3
Put the oil in the pan, heat 70% to 70% heat, add the eggplant pieces and fry until a date red color, take out and drain the oil.
4
Leave a little base oil, heat it, add in the pork fillings and stir-fry to change color.
5
Add spring onions and shredded ginger and stir-fry slightly.
6
Add soy sauce, salt, monosodium glutamate, white sugar, cooking wine, and soup to boil.
7
Pour into a bowl containing the eggplant pieces, place on the drawer and steam for 10 minutes.
8
Pour the soup into a spoon, put the eggplant pieces into a plate, then thicken the original juice with wet starch, and drizzle with clear oil.
9
Burn on the eggplant pieces and serve.