Where is Dongpo Eggplant from? How to cook Dongpo Eggplant?

Where is Dongpo Eggplant from? How should it be cooked? Let me tell you today:

eggplant

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.

Tips for making it:

The presentation was something I came up with randomly. I didn’t use the traditional presentation method because I think it’s more refined! I also made some changes to the production method. The traditional method is:

1. Peel the eggplant and cut it into 4 cm thick and 6 cm wide square pieces.

2. Make a large cross-shaped cut on the flat surface of the eggplant, 1/2 the depth, then put it into a 60% hot oil pan and fry it until golden brown.

3. Put a small amount of oil in the pot, add minced lean and fat meat, stir-fry until it changes color, then add onion, ginger, and chopped winter bamboo shoots, and add salt, soy sauce, sugar, and MSG to adjust the taste.

4. Put the minced meat in a bowl in a cross shape. Place the fried eggplant cubes with the cut side facing down next to the minced meat in a square shape. Add a little chicken soup to cover the eggplant cubes.

5. Steam in a steamer for 30-35 minutes, place on a plate, thicken with water and starch with the original juice, and drizzle some oil on the eggplant pieces.

Dishes Features:

As the saying goes, "You can't have your cake and eat it too", there is always a loss if there is a gain, and people always make choices between gain and loss. After repeated decisions, I gave up an opportunity that I didn't think was an opportunity yesterday, and missed such an opportunity for the third time. "Indifference leads to clarity of ambition, and tranquility leads to far-reaching goals" I like this kind of indifferent life. If something affects my daily life, I would rather give it up!

Dongpo eggplant is a traditional specialty of Taiyuan, Shanxi. The eggplant is fried first and then steamed. Because of the generation of water vapor, the steaming process can effectively reduce the oil stains absorbed by the eggplant during the frying process, making the finished eggplant fragrant, tender and slightly sweet.

After reading the above content, you should have some understanding of where Dongpo Eggplant comes from and how to cook Dongpo Eggplant. This is all we will introduce about where Dongpo Eggplant comes from and how to cook Dongpo Eggplant today. Sihai editor will continue to introduce more topics about Dongpo Eggplant in the following articles, please feel free to check it out.