Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, braised eggplant in garlic sauce鱼香茄子🍆. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Braised eggplant in garlic sauce鱼香茄子🍆 is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Braised eggplant in garlic sauce鱼香茄子🍆 is something which I’ve loved my entire life. They’re fine and they look wonderful.
Executive Chef Zeng Feng of Si Chuan Dou Hua Restaurant, shares the technique of making this classic Sichuan Dish. 四川豆花饭庄执行主厨曾锋与我们分享鱼香茄子的制作方法。 Connect with. Sichuan eggplant stir fry, or yú xiāng eggplant (鱼香茄子), is one of those under-appreciated real-deal Sichuan dishes that deserves more attention. It contains soy sauce, Chinkiang vinegar, sugar, fermented spicy bean paste (dòubànjiàng), chili peppers, and a great amount of fresh garlic, ginger.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook braised eggplant in garlic sauce鱼香茄子🍆 using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Braised eggplant in garlic sauce鱼香茄子🍆:
- Make ready 1 lb Chinese eggplant, hand broken into inch length
- Get 1 Tsp salt in 4 cups of water for brining
- Make ready 1/2 carrot, sliced
- Make ready 1/2 onion, sliced
- Get 3 garlic, minced
- Prepare 1 tsp minced ginger
- Take 1 cup cooking wine
- Make ready 1/4 cup olive oil
- Take 2 green onion, sliced
- Take 1 Tsp tamari sauce
- Take 1 Tsp Pixian broadbean paste
- Make ready 1/2 Tsp Chinese aged vinegar
However, eggplants are so excellent with Chinese garlic sauce. Stir-fried eggplants in Chinese garlic sauce（鱼香茄子）is daily and common dish in my hometown. Now this dish is a featured dish in many Sichuan style restaurants. The eggplants can be eaten directly after deep-frying.
Steps to make Braised eggplant in garlic sauce鱼香茄子🍆:
- Soak eggplant in salty water for 5 minutes to remove excess water in eggplant.
- Get ready for all other ingredients. Squeeze out brining water in eggplant and set them aside.
- In a heated wok, saute eggplant in oil until they begin to soften for about a minute. Add carrot, onion and garlic, keep stirfry until aromatic for another minutes.
- Season with broadbean paste and pour in cooking wine. Cover up all eggplants with hot water and simmer for about 15 minutes on medium heat until soft and liquid reduce 2/3.
- Turn up the heat and stir very gently. Reduce the juice to almost nothing and splash in vinegar and a touch of honey. Adjust seasoning if necessary towards the end.
- Toss green onion in right before plating. Serve with rice or noodles.
Braised Eggplant with Garlic Sauce is a classic Sichuan dish that combines soft simmered eggplant, fermented soy beans, and a sweet, garlicky sauce. For this version, I like to add a few tablespoons of chopped up preserved mustard root and incorporate the garlic in a couple of ways: first, by cooking. I'm surprised that this Braised Eggplant with Minced Pork is that popular, but it's no wonder, as it's After all that noodle talk, I should probably say that Braised Eggplant with Minced Pork 肉沫茄子 is If you'd rather take this route, just remember to thicken the sauce with a small amount of cornstarch. I've craved Eggplant with Garlic sauce many times over the years and now when the craving hits I have the perfect recipe! Then simmer until the cornstarch starts to congeal.
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