Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, braised eggplant in garlic sauce鱼香茄子🍆. One of my favorites food recipes. This time, I will make it a little bit unique. 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 meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Braised eggplant in garlic sauce鱼香茄子🍆 is something that I’ve loved my whole life. They’re nice 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. Eggplant with garlic sauce (Yuxiang eggplant, 鱼香茄子) is a relatively easy and extremely delicious home-cooked dish. Eggplant with garlic sauce (Yuxiang eggplant, 鱼香茄子) is a relatively easy and extremely delicious home-cooked dish.
To get started with this particular recipe, we have to prepare a few ingredients. You can have 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
- Prepare 1 Tsp salt in 4 cups of water for brining
- Prepare 1/2 carrot, sliced
- Make ready 1/2 onion, sliced
- Get 3 garlic, minced
- Make ready 1 tsp minced ginger
- Prepare 1 cup cooking wine
- Take 1/4 cup olive oil
- Take 2 green onion, sliced
- Make ready 1 Tsp tamari sauce
- Make ready 1 Tsp Pixian broadbean paste
- Prepare 1/2 Tsp Chinese aged vinegar
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. Braised Eggplant with Garlic Sauce is a classic Sichuan dish that combines soft simmered eggplant, fermented soy beans, and a sweet, garlicky sauce.
Instructions 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.
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 love Stir Fry Chinese Eggplant in Garlic Sauce! This Chinese recipe is gluten free, vegetarian, vegan and there's a paleo option! So today, something completely different… here's how to make authentic Chinese Eggplant in Garlic Sauce (aka 魚香茄子) at home! Smothered in sweet and spicy sauce, this Chinese eggplant dish is sure to please even the pickiest eater.
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