Dongpo eggplant is a traditional dish of Jiangsu and Zhejiang that evolved from Dongpo meat, the color of the dish is red, the oil is bright, the eggplant is soft and tender, the taste is fresh and sweet, and it is a very good dish. This season is a good time for eggplant to ripen, and the purple round eggplant is tender and succulent and sweet, which is most suitable for making Dongpo eggplant.
Dongpo eggplant method is very simple, a large piece of eggplant after oiling with fried meat foam together to steam it, eggplant after steaming to absorb the taste of meat, two to also go to greasy, a family old and young are suitable to eat, may wish to collect it up and have time to do it for the family.
Ingredients: 1 round eggplant, 50 grams of minced meat, 10 grams of fine vermicelli
Accessories: garlic, ginger, salt, bean paste, starch, oyster sauce, soy sauce, vinegar, sugar
Method: 1: Wash the eggplant with salt water, cut into one cm thick pieces, soak the vermicelli with water, choose three fat and seven points of lean meat and cut it into small pieces, chop the ginger and garlic and set aside.
2: Take a pan and put a small half pot of oil to burn 50% hot, use kitchen paper to dry the surface water of the eggplant, fry it for seven or eight minutes and cook it for later.
3: Leave a little oil in the pan and fry the meat foam for seven or eight minutes, add watercress sauce, soy sauce, vinegar and sugar to taste.
4, the eggplant neatly placed in the bowl, on top of the meat foam and vermicelli in turn, steamer water boiling, the eggplant in the steamer steaming for about a quarter of an hour or so can be taken out, upside down in the plate, steamed soup with starch water and oyster sauce hook a thin layer of mustard, evenly drizzled on the eggplant can be.
Tips:
1, eggplant to choose purple skin round eggplant is the best, this eggplant meat is thick and moist, eat very sweet, eggplant skin is not to be removed, wash it with salt water.
2, watercress sauce can be spicy or not spicy, depending on personal taste, meat foam and eggplant before steaming are only processed seven or eight minutes cooked, and then steamed when just cooked thoroughly.