Cuisine and function: home-cooked recipes
Raw materials of Dongpo eggplant: tender eggplant 500g, fat and lean meat stuffing100g, minced winter bamboo shoots 50g, chicken soup 20g, salad oil 750g, minced onion and ginger, refined salt, monosodium glutamate, white 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 cross-shaped 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 turns golden.
2) put the wok on a strong fire, pour the oil, and add the fat and thin minced meat to fry and change color; Add minced onion, ginger and 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 with the knife edge facing down into a square shape, add chicken soup (pickled eggplant pieces), steam in a cage for half an hour, take it out, pour the original juice into the pot, buckle the eggplant pieces into a plate, and then.
The characteristics of Dongpo eggplant are: salty and sweet, soft, tender and fragrant.
Food compatibility: eggplant is compatible with crab, black, vitamin C, pork, dog meat, chicken, roe, venison and pumpkin.
Dongpo eggplant related: pine nuts eggplant sesame sauce mixed with eggplant chopped green onion fried eggplant fried eggplant fried box eggplant avoid getting wet in the rain fish fragrant eggplant shredded eggplant effect salted fish roasted eggplant