Dongpo Eggplant Homemade Recipes

Everyone has eaten Dongpo pork, but have you ever eaten Dongpo eggplant? Today I will introduce to you how to make Dongpo eggplant:

Dongpo Eggplant Recipe 1

Ingredients

500 grams of tender eggplant and 100 grams of pork filling.

Ingredients

10 grams of wet starch, 750 grams of salad oil.

seasoning

50 grams of white sugar, 5 grams of iodized salt, 4 grams of MSG, 15 grams of soy sauce, 5 grams of cooking wine, 5 grams each of chopped onion and ginger, and 100 grams of soup.

Production

(1) Remove the stems of the eggplants, clean and peel them, and cut them into 5 cm square pieces. Make cross-shaped cuts on the flat surface of the eggplant pieces to a depth of 2 cm.

(2) Heat oil in a wok until it is about 60% to 70% hot. Add eggplant cubes and fry until they turn red. Remove from the pan, drain the oil, and place in a large bowl.

(3) Leave a little oil in the spoon, heat it up, add the pork filling and stir-fry until it changes color, add the scallion and ginger and stir-fry for a while, add soy sauce, salt, MSG, sugar, cooking wine, and bring the soup to a boil. Pour the oil into the bowl with the eggplant pieces and steam for 10 minutes.

(4) Drain the soup and place the eggplant pieces on a plate. Thicken the original juice with wet starch, add some cooking oil, and pour over the eggplant pieces.

key

This dish imitates the cooking method of Dongpo pork. The eggplant should be cut into large pieces and fried into a reddish color.

Dongpo Eggplant Recipe 2

Ingredients

300g eggplant, 100g pickled mustard greens

seasoning

Chili sauce, balsamic vinegar, salt, MSG, soy sauce

Raw material purchase

Although pickled mustard greens are pickled, they cannot be kept for too long. The fresher they are, the better they taste.

Preparation method

1. Soak the pickled mustard greens bought from the supermarket in water for half an hour, chop them into small pieces, and put them into a frying pan and dry them over low heat.

2. Wash the eggplant and cut it into finger-thick eggplant strips with the skin on.

3. Fry the eggplant strips in oil until they change color slightly.

4. Put a proper amount of oil in the pot, add the eggplant strips, add chili sauce, balsamic vinegar, salt and MSG and stir-fry.

5. Use chopsticks to pick out the eggplants, place them skin-side down on the bottom of the bowl, and place the pickled plums on top.

6. Steam over high heat for 30 minutes, then turn it upside down on a plate.

Features

The unique aroma of pickled mustard greens permeates the eggplant and spreads throughout the body with the help of the chili peppers.

Taiyuan Dongpo Eggplant

(1) Peel the eggplant and cut it into 4 cm thick and 6 cm wide cubes.

(2) Make a large cross-shaped cut on the flat surface of the eggplant cubes, 1/2 the depth, then deep-fry them in a 60% hot oil pan until golden brown. Remove from the pan and put a small amount of oil in. Add the minced meat and stir-fry until it changes color. Then add the scallions, ginger, and winter bamboo shoots and stir-fry together. Add salt, soy sauce, sugar, and MSG. After adjusting the taste, place the minced meat in a bowl in the shape of a cross. Place the fried eggplant cubes with the cut side facing down next to the minced meat in a square shape. Add a little chicken broth to cover the eggplant cubes.

(3) Steam for 30-35 minutes, place on a plate, thicken with starch and add some oil.

Nutritional Value

Eggplant - Eggplant has been cultivated in my country for 2,000 years. Eggplant is a herbaceous plant that produces berries. It is the fruit of the Solanum nigrum plant of the Solanaceae family and one of the staple vegetables often eaten in summer and autumn. This product is also known as Luosu and Kusu. It has a high nutritional value. [All Eggplant Recipes]

Dongpo Eggplant Recipe 3

Ingredients: A eggplant, minced meat, onion, minced ginger,

B Soy sauce, salt, chicken powder/MSG, sugar, cooking wine

Method: 1. Wash and peel the eggplant, cut into 5cm cubes. Make cuts on the surface of the eggplant cubes to a depth of about 2cm. Prepare the chopped green onion and ginger.

2. Heat oil in a pan until it is 60% to 70% hot, then add eggplant cubes and fry until they turn red. Remove from the pan, drain the oil, and place in a container.

3. Leave a little oil in the pan, heat it up, add the minced meat and stir-fry until it changes color, add the chopped green onion and ginger, stir-fry briefly, add seasoning B and bring to a boil. Then pour it into the container with the eggplant and steam it over high heat for 10 minutes.

4. Pour the soup from the steamed eggplant into a small bowl. Place a plate on the bowl and turn it upside down.

5. Thicken the drained juice with wet starch and add oil as needed.