Which cuisine is Dongpo eggplant The practice of Dongpo eggplant is explained in detail

As we all know, eggplant is a kind of food that people can often eat to effectively prevent the emergence of cardiovascular diseases, and in life, the practice of eggplant is also various, in the more famous eggplant-based dishes, Dongpo eggplant is very popular.

Dongpo eggplant belongs to Jiangsu and Zhejiang cuisine, and Dongpo eggplant is a traditional dish of Han chinese in Jiangsu and Zhejiang regions that evolved from Dongpi meat. The color is bright red and oily, the eggplant is soft and tender, and the taste is fresh and sweet. A dish that tastes better than meat and is also more suitable for summer days. Eggplant, jiangsu and Zhejiang people called six vegetables, Guangdong people called dwarf melon, is a solanaceous annual herb, tropical for perennial, its fruit is edible, the color is mostly purple or purple-black, there are also light green or white varieties, the shape is also round, oval, pear-shaped and other kinds.

nutritive value:

Eggplant is rich in vitamin P, which has a good effect on preventing microvessel rupture, effectively prevents cardiovascular disease, and is also helpful in the prevention and treatment of purpura.

To prepare the eggplant on the east slope:

【Ingredients】 200 grams of minced pork, 1 handful of vermicelli, 1 eggplant

【Seasoning】 1 tsp salt, 1 tsp soy sauce, 1 tsp vinegar, 1 tart of ginger, 6 cloves of garlic, 1 tsp of sugar, 1 tsp of Pixian bean paste.

steps:

1. First put the vermicelli into warm water and soak;

2. Mince the garlic and shred the ginger;

3. Cut the eggplant whole from the middle and then cut into small strips;

4. Put a small amount of oil in the pot, heat it up and add the cut eggplant strips;

5. Turn one back and forth, fry the eggplant to a golden brown;

6. Plate the eggplant skin side by side;

7. Fry the remaining oil of the eggplant and heat it, add a spoonful of Pixian hot sauce and stir-fry until fragrant;

8. Add the chopped garlic and sauté the garlic flavor;

9. Add ginger shreds and stir-fry;

10. Stir-fry the minced meat;

11. Fry until eight ripe (minced meat will be steamed in the pot for a while, so do not fry thoroughly, eight ripe is best);

12. Put the sautéed minced meat on the eggplant;

13. Put the soaked vermicelli;

14. Find an empty bowl to mix the juice and add a small spoonful of salt first;

15. Add another small spoonful of sugar;

16. Pour in a few drops of vinegar (a small spoonful);

17. Pour in a few drops of soy sauce (a small spoonful);

18. Add the chopped garlic;

19. Pour in a few drops of fuel consumption;

20. Add some water and stir well;

21. Sprinkle evenly on the eggplant;

22. Start steaming in a steamer;

23. Steam for 15 minutes and then open the lid and you're done;

24. Use the plate mouth, and you can eat it in turn.

Which cuisine is Dongpo eggplant? As mentioned above, Dongpo eggplant is a kind of Jiangsu and Zhejiang cuisine, people usually taste Dongpo eggplant, if they have a special feeling for the dish, in fact, they can grasp its specific practices and make it at home.