Braised Eggplant and Potatoes
About Braised Eggplant and Potatoes
Northeastern three delicacies are rare delicacies in Northeastern cuisine, originating from Northeast China. The portions are huge and the flavor is strong. It is famous for stewing, boiling, stir-frying and deep-frying. It makes good use of sauerkraut and vermicelli. It is a homely taste in the hearts of local people.
Ingredients List
- 2 eggplants
- Shrimp 100g
- 100g pork
- 3 shiitake mushrooms
- 50g bamboo shoots
- peas 30g
Cooking Steps
- 1. Wash and cut the Northeastern fresh vegetables into pieces, blanch them in water to remove the blood foam and set aside.
- 2. Heat oil in a pot and sauté onion, ging
licacies from Northeast China and stir-fry until the surface is slightly yellow. - 4. Add shrimp, pork, mushrooms, bamboo shoots, peas and appropriate amount of hot water
- 5. Bring to a boil, then turn to low heat and simmer for 40-60 minutes
- 6. Add salt and pepper, reduce the juice over high heat, and serve.
Cultural Tips
Braised eggplant and potatoes are one of the classic representatives of Northeastern cuisine, carrying rich regional food culture and cooking wisdom.
Ingredients
- 2 eggplants
- Shrimp 100g
- Pork 100g
- 3 shiitake mushrooms
- Bamboo shoots 50g
- peas 30g
Instructions
- 1. Wash and cut the three fresh vegetables from Northeast China into pieces, blanch them in water to remove the blood foam and set aside.
- 2. Heat oil in a pot and sauté onions, ginger and garlic.
- 3. Add Northeastern Di Sanxian and fry until the surface is slightly brown.
- 4. Add shrimp, pork, mushrooms, bamboo shoots, peas and appropriate amount of hot water
- 5. Bring to a boil, then turn to low heat and simmer for 40-60 minutes
- 6. Add salt and pepper, reduce the juice over high heat, and serve.