Dongpo eggplant is a famous Jiangsu and Zhejiang dish that evolved from Dongpi.
The color is jujube red and bright, the eggplant is soft, tender and fragrant, and the taste is fresh and sweet.
Solanum dongpo
By LoyalDenesik
Recipe Recommendations
- eggplant 2 pieces
- meat appropriate amount
- soy sauce 10 grams
- white sugar 50 grams
- salt 5 grams
- soy sauce 5 grams
- onion appropriate amount
- chicken essence a little
- broth appropriate amount
- Jiang appropriate amount
- salty and sweet
- steamed
- half an hour
- ordinary
Steps for Solanum dongpo
1
Prepared materials.
2
Wash the eggplant and cut it into cubes. Cut it on top with a blade, do not cut it.
3
Heat the oil in the pan, add the eggplant and fry until red.
4
Use kitchen paper to absorb the oil from the fried eggplant for later use.
5
Leave the base oil in the pan, saute the chives and ginger, and smooth the minced meat until it changes color.
6
Add soy sauce, light soy sauce, cooking wine, white sugar, salt, and stock, and cook on and off the heat.
7
Pour the soup on the eggplant.
8
Put the eggplant on the pan and steam for another 10 minutes.
9
Pour the steamed soup into the pan, pour in water and starch to thicken.
10
Finally pour in sesame oil.
11
Finally, pour the thickened soup on the eggplant.