Dongpo eggplant(zhe cai dong po qie zi )

Dongpo eggplant

Introduction:

"Dongpo eggplant is a famous dish of Jiangsu and Zhejiang that imitates Dongpo meat. The color of the finished vegetable is jujube red and bright, the taste is salty and sweet, and the eggplant is soft, tender and delicious

Production steps:

Step 1: prepare all the ingredients.

Step 2: wash the pork, cut it into small pieces and chop it into mince.

Step 3: wash eggplant and cut into four cubes.

Step 4: then cut the blade on it, not to the end.

Step 5: deep fry the eggplant in oil until it is red.

Step 6: put it on the oil absorption paper and suck out the oil.

Step 7: heat the frying pan to the oil, pour in the meat and stir fry to change color.

Step 8: add onion and ginger to stir fry until fragrant.

Step 9: add fresh and veteran.

Step 10: add cooking wine, sugar and salt.

Step 11: add chicken soup and bring to a boil, then turn off the heat.

Step 12: pour the eggplant juice into a large bowl.

Step 13: steam for 10 minutes.

Step 14: steam the eggplant, cover the soup in the frying pan, and turn the eggplant upside down on the plate.

Step 15: bring to a boil, pour in the starch and thicken.

Step 16: pour in a little sesame oil and turn off the fire.

Step 17: pour the juice on the eggplant.

Materials required:

Tender eggplant: 500g

Pork fat and lean: 100g

Sugar: 50g

Salt: 5g

Veteran: 5g

Soy sauce: 10 grams

Cooking wine: 5g

Chicken essence: a little

Starch: 10g

Onion and ginger: right amount

Chicken soup: right amount

Note: eggplant can be marinated with a little soy sauce, and then fried, there will be a very beautiful jujube red. When steaming eggplant, put the eggplant skin down into the bowl. After steaming, put it on the plate. The finished dish will be beautiful. The starch should be thicken, not too thick. The finished vegetable is bright and ruddy.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Zhe Cai Dong Po Qie Zi