Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, braised eggplant in garlic sauce鱼香茄子🍆. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Braised eggplant in garlic sauce鱼香茄子🍆 is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Braised eggplant in garlic sauce鱼香茄子🍆 is something which I have loved my whole life.
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 begin with this recipe, we have to first prepare a few components. You can cook braised eggplant in garlic sauce鱼香茄子🍆 using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Braised eggplant in garlic sauce鱼香茄子🍆:
- Take 1 lb Chinese eggplant, hand broken into inch length
- Make ready 1 Tsp salt in 4 cups of water for brining
- Prepare 1/2 carrot, sliced
- Prepare 1/2 onion, sliced
- Make ready 3 garlic, minced
- Take 1 tsp minced ginger
- Make ready 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
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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