Su Shi, a well-known literary hero, in addition to the literary works of the hundred generations, is also a lot of food that has been handed down, what Dongpo meat, Dongpo elbow, until now is still active in the table of foodies. Xiaobian found that as long as any dish is stained with the two words of Dongpo, even simple vegetables can flash a different light.
Today, Xiaobian will introduce you to the new members of the Dongpo cuisine--- Dongpo eggplant, delicious absolutely let you stop!
Dongpo eggplant, borrowing from the practice of Dongpo meat, the square appearance and Dongpo meat have a very high similarity rate, a bite down, wrapped in meat filling and soup, delicious! There is no greasy feeling when eating it, this is because the fried eggplant is put into the steamer, and the water vapor generated can reduce the oil absorbed by the frying, so the Dongpo eggplant is soft and chewable very well, and it is soft and tender and sweet to eat, suitable for all ages.
raw material:
1 eggplant, 60g of minced meat, 1 slice of ginger, 1 clove of garlic, 1 green onion, 1 spoonful of light soy sauce, a pinch of salt, a little sugar, and a suitable amount of water starch
steps:
1, eggplant to remove the stem and clean, cut the eggplant into thick and even eggplant segments, cut the eggplant segment cut into a flower knife, easy to cook into the flavor
2: Pour a little oil into a saucepan and add eggplant when the oil is 4 minutes hot. Fry over low heat until the surface is golden brown and remove the oil
3: Heat the oil in the bottom of the pot, pour in the minced onion, ginger and garlic, and sauté until fragrant. Add the minced meat and sauté until discolored
4: Stir-fry the soy sauce, salt and sugar, then add 1 spoonful of water and stir-fry until fragrant
5: Place the fried eggplant on top of the minced meat, pour the broth into the plate, cover with plastic wrap and put into the steamer. Steam on high heat for 10 minutes
6: Place the steamed eggplant on another plate and place the minced meat on the surface.
7: Pour the soup back into the wok, heat until boiling, add the appropriate amount of water starch to form the sauce
8: Drizzle the sautéed mustard sauce over the eggplant and garnish with shallots
Friends, Dongpo eggplant is ready, hurry up and put a bowl of rice to eat!! Don't forget to share your Dongpo eggplant with us before eating!!
We insist on only making originals, and share with you a variety of fun and fun food every day, so that you can easily become a culinary expert. For more content, please pay attention to the WeChat public account: Weiyou Cuisine (weiyoums)
【Companionship is the longest confession of love The kitchen is the warmest existence】