Dongpo eggplant(zhe cai dong po qie zi )

Dongpo eggplant

Introduction:

"A good companion for dinner - [Dongpo eggplant] dad is old and has bad teeth. What he has done recently is what he likes to eat. It's really nice to watch my father cook eggplant with great relish. Here to share with friends, I hope you like it! &#Dongpo eggplant is characterized by salty and fresh taste, smooth and tender taste, slightly sweet taste, and a good companion for dinner

Production steps:

Step 1: Dongpo eggplant ingredients.

Step 2: cut the eggplant into 3 cm pieces.

Step 3: dip the cut eggplant with a little cornstarch and fry it.

Step 4: deep fry until both sides turn yellow.

Step 5: when frying eggplant, put a little onion, ginger, cooking wine, pepper, egg white and soy sauce into the meat to marinate the meat.

Step 6: make a good sauce (add soy sauce, oyster sauce, soy sauce, sugar and salt).

Step 7: take the fried eggplant out of the pot.

Step 8: heat the frying pan, add half of the onion and ginger, stir fry until fragrant, and take out.

Step 9: add the marinated meat and stir fry.

Step 10: when there is no water in the meat, stir fry with onion and ginger.

Step 11: then add the prepared juice, stir fry a few times, and then add a small bowl of water.

Step 12: wait for the soup to boil and set aside.

Step 13: place the fried tomato juice on the soup plate.

Step 14: pour the fried minced meat soup on it and steam it in the steamer.

Step 15: steam for 5 minutes.

Step 16: pour the juice into the frying spoon.

Step 17: after boiling, add a little monosodium glutamate and starch to thicken.

Step 18: button the eggplant in another soup plate.

Step 19: pour the sauce on the eggplant.

Step 20: serve the prepared tomato juice!

Step 21: welcome to green angel!

Materials required:

Round eggplant: one

Minced meat: 100g

Onion: a paragraph

Ginger: 2 tablets

Salt: right amount

Raw soy sauce: a spoonful

Old style: 1 / 3 spoon

Oyster sauce: half a teaspoon

Sugar: a spoonful and a half

Pepper: right amount

Egg white: right amount

Raw starch: appropriate amount

Cooking wine: moderate

Note: 1. If you want to look better, you can cut the eggplant bigger and cut it into blades. It's easy to fry and cut. I cut a flower knife about half a centimeter, which is easy to taste. 2. It's faster for good juice. 3. Eggplant sprinkle dry powder, the purpose is less oil absorption, so not greasy, otherwise eggplant is very oil absorption.

Production difficulty: ordinary

Process: others

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zhe Cai Dong Po Qie Zi