Wet starch 10g, salad oil 750g.
50g of sugar, 5g of iodized salt, 4g of monosodium glutamate, 5g of soy sauce 15g, 5g of cooking wine, 5g of chopped green onion and 0g of soup 100g.
(1) The eggplant is pedicled, washed and peeled. Where is Dongpo cut and how to do it? Today, I will tell you about it:
aubergine
500g tender eggplant, pork stuffing100g.
Wet starch 10g, salad oil 750g.
50g of sugar, 5g of iodized salt, 4g of monosodium glutamate, 5g of soy sauce 15g, 5g of cooking wine, 5g of chopped green onion and 0g of soup 100g.
(1) The eggplant is pedicled, washed and peeled, and cut into 5cm square pieces.
Cut a knife on the plane of the eggplant block, with a depth of 2 cm.
(2) Put the oil in the frying spoon, heat it to 60% to 70%, add the eggplant pieces and fry them to a purplish red color, take them out and drain them, and put them in a big bowl.
(3) Leave a little base oil in the spoon, heat it, add pork stuffing, stir-fry until it changes color, add minced onion and ginger, add soy sauce, salt, monosodium glutamate, sugar, cooking wine and soup, boil it, pour it into a bowl filled with eggplant pieces, and steam it in a drawer for 10 minute.
(4) Put the soup into the spoon, buckle the eggplant slices into the plate, thicken the raw juice with wet starch, pour the oil and burn it on the eggplant slices.
What comes to mind is to set the plate at will, instead of using the traditional way. I think it's more exquisite! I also made changes in the production method. The traditional practice is:
1. Peel eggplant and cut it into pieces with a thickness of 4cm and a width of 6cm.
2. Cut a big cross knife on the surface of the eggplant block to a depth of 1/2, and then put it in a 60% hot oil pan to fry until golden brown.
3, put a small amount of oil in the pot, add the fat minced meat, stir fry and change color, then add onion, ginger, winter bamboo shoots, add salt, soy sauce, sugar and monosodium glutamate to taste.
4. Put the minced meat into a bowl in a cross shape, put the fried eggplant pieces face down with a knife, put the minced meat in a square, and add a little chicken soup to drown the eggplant pieces.
5. Steam in a cage for 30-35 minutes, buckle into a plate, thicken the juice with water and flour, and pour some bright oil on the eggplant slices.
As the saying goes, "You can't have your cake and eat it." If you have something, you will lose it. People always choose between gain and loss.
After repeated decisions, I gave up an opportunity that was not an opportunity in my opinion yesterday, and missed such an opportunity for the third time.
I like this indifferent life. If something affects my work and rest life, I'd rather give it up!
Dongpo eggplant is a traditional dish in Taiyuan, Shanxi. Eggplant is fried first and then steamed. Due to the generation of steam, the oil stains absorbed by eggplant during frying can be effectively reduced, making the eggplant fragrant, tender and slightly sweet.
After reading the above, what do you think of Dongpo eggplant? You should know how to cook Dongpo eggplant. Where is Dongpo eggplant? How to cook Dongpo eggplant? That's all for today. More about Dongpo eggplant will be introduced in the next article. Welcome to check.
Original: encyclopedia of fruits and vegetables