Dishes and functions: home cooking
Dongpo eggplant raw materials: tender eggplant 500g, fat and lean meat stuffing 100g, minced winter bamboo shoots 50g, chicken soup 200g, salad oil 750g, minced onion and ginger, refined salt, monosodium glutamate, sugar, soy sauce and cooking wine.
The practice of Dongpo eggplant:
1) Peel the eggplant, cut it into 4 cm thick and 6 cm square pieces (4 pieces), spread a large cruciform knife (about 2 cm deep) on the plane of the eggplant pieces, then fry it thoroughly in 60% hot oil and take it out when it is golden.
2) Put the wok on a strong fire, pour the oil, and add the fat and thin minced meat to stir fry and change color; Add chopped green onion, Jiang Mo and chopped winter bamboo shoots, stir-fry slightly, add salt, soy sauce, sugar, monosodium glutamate and cooking wine, adjust the taste, put minced meat into a bowl and put it into a cross shape, then put the fried eggplant into a square shape with the knife edge down, add chicken soup (pickled eggplant pieces), steam it in a cage for half an hour, take it out, pour the original juice into a pot, buckle the eggplant pieces into a plate, and then.
Dongpo eggplant is characterized by being salty, sweet, soft, tender and fragrant.
Food Matching: Eggplant is matched with crab, black, vitamin C, pork, dog meat, chicken, caviar, venison, pumpkin and other foods.
Dongpo eggplant related: pine nuts eggplant sesame sauce mixed with eggplant chopped green onion fried eggplant fried eggplant fried box eggplant to avoid rain fish fragrant eggplant shredded eggplant effect salted fish roasted eggplant
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