Shanghai Braised Eggplant

About Shanghai Braised Eggplant - Shanghai Cuisine

Shanghai has a long history of Shanghainese cuisine, and Shanghai braised eggplant is one of its representative dishes. The taste is light and sweet, and the preparation is fine. It is good at stir-frying, braised, coal-fired and steamed, which fully reflects the cooking wisdom of Shanghai cuisine.

Ingredients

• 3 eggplants
• Minced pork 100g
• Appropriate amount of cooking oil
• 2 tablespoons soy sauce
• Cooking wine 2 spoons
• 3 slices of ginger
• 2 green onions
• Salt as appropriate

Instructions

1. 1. Wash and cut Shanghai braised eggplant into pieces, blanch to remove blood foam and set aside
2. 2. Heat oil in a pot and sauté onions, ginger and garlic.
3. 3. Add Shanghai braised eggplant and fry until the surface is slightly brown.
4. 4. Add eggplant, minced pork, ginger slices, green onions and appropriate amount of hot water
5. 5. Bring to a boil, then turn to low heat and simmer for 40-60 minutes
6. 6. Add salt and pepper, reduce the juice over high heat, and serve.

Cultural Notes

Shanghai Braised Eggplant embodies the culinary essence of Shanghainese cuisine. Shanghai cuisine combines the characteristics of local cuisine and Zhoujiang cuisine, forming a light and sweet flavor. Shanghainese cuisine pays great attention to braised pork and sweet and sour seasonings. Tangli pork ribs, braised pork, and fried shrimps are all classic examples. In Shanghai, people are very particular about the selection of ingredients and the control of heat. Shanghai Braised Eggplant is the epitome of this ingenuity.