Braised Eggplant (Hong Shao Qiezi)
Braised Eggplant, known in Chinese as "红烧茄子" (Hong Shao Qiezi), is a classic Chinese home-cooked dish. It features eggplants as the main ingredient, paired with garlic, ginger, soy sauce, sugar, and vinegar. Through cooking, the eggplant becomes tender and absorbs the flavors of the sauce, resulting in a delicious and well-loved dish.
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When making Chinese Braised Eggplant, there are a few key points to keep in mind to ensure you create a delicious dish:
1.Ingredient Selection:
Eggplant: Opt for long, slender Asian eggplants (such as Japanese or Chinese eggplants) as they have thinner skin and more tender flesh, making them ideal for braising. If these are unavailable, regular Italian eggplants can be used but should be cut into appropriate sizes.
Seasonings: Ensure you have common Chinese seasonings like light soy sauce, dark soy sauce, oyster sauce, sugar, cooking wine, garlic, and ginger. These can be found in major supermarkets or Asian grocery stores in the U.S.
2.Cooking Techniques:
Oil Control: Eggplants tend to absorb oil quickly, but braised eggplant requires a certain amount of oil to achieve the right texture and flavor. Start by sautéing the eggplant over medium heat until soft, then add the other seasonings and liquids.
Even Heating: Cut the eggplant into uniform pieces to ensure they cook evenly.
3.Adjusting the Flavors:
Adjust the amount of seasonings to suit your taste. For a less sweet dish, reduce the sugar. For a saltier or richer flavor, increase the soy sauce or oyster sauce.
4.Additional Ingredients:
Consider adding other vegetables like bell peppers, carrots, or mushrooms to enhance the dish’s complexity and nutritional value.
5.Cooking Equipment:
Be cautious when cooking with high heat, especially when frying eggplant as the oil can splatter. If you’re using an electric stove, keep in mind that it heats up and cools down more slowly than gas stoves, so adjust the heat accordingly.
Braised eggplant is visually appealing with its rich color and flavorful sauce. The eggplant becomes tender and juicy, complemented by the garlic and soy sauce’s savory notes. This dish pairs perfectly with rice.
INGREDIENTS
MAIN INGREDIENTS
- Eggplant: 1 Asian eggplants or 1 large Italian eggplant
ACCESSORIES
- Ginger: 1 small piece, sliced
- Garlic: 1-2 cloves, sliced
- Green onions: 1-2 stalks, cut into segments
- Cornstarch: 3 teaspoons
SEASONINGS
- Vegetable oil: For frying
- Cornstarch slurry: 1 teaspoon cornstarch mixed with 1 tablespoon water
- Sesame oil: A dash
- Sauce Mixture:
- Soy sauce: 1 tablespoon
- Cooking wine: 1 tablespoon
- Oyster sauce: 1 teaspoon
- Sugar: 1 teaspoon
- Salt: 1 teaspoon
- Dark soy sauce: A dash (for color)
DIRECTIONS
STEP 1
Prepare the Ingredients:
Slice the ginger and garlic. Cut the green onions into segments. Cut the eggplant into small chunks using the roll-cut method.
STEP 2
Coat the Eggplant:
Place the cut eggplant in a bowl and add 3 teaspoons of cornstarch. Toss to coat evenly.
Tip:
After cutting the eggplant into pieces, you can sprinkle salt on them and let them sit for 15-30 minutes to remove any bitterness. Then, rinse the eggplant with water and drain well.
STEP 3
Prepare the Sauce:
In a separate bowl, combine 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 teaspoon of oyster sauce, 1 teaspoon of sugar, 1 teaspoon of salt, and a dash of dark soy sauce. Mix well.
Tip:
Adjust the seasoning according to your taste. Add more soy sauce or sugar if needed.
STEP 4
Fry the Eggplant:
Heat a pot with enough oil for deep frying. Once hot, add the cornstarch-coated eggplant pieces. Fry until they become soft, then remove and drain the excess oil.
Tip:
Ensure the oil is hot enough before adding the eggplant for frying. This helps to achieve a crispy texture.
STEP 5
Refry the Eggplant:
Reheat the oil and fry the eggplant pieces again until they turn golden brown. Remove and set aside.Tip:
If you prefer not to deep-fry the eggplant, you can use a microwave or oven to soften and crisp the eggplant pieces.
STEP 6
Stir-Fry the Aromatics:
Leave a small amount of oil in the pan. Add the green onions, ginger, and garlic, and stir-fry until fragrant.
STEP 7
Combine and Cook:
Pour in the pre-mixed sauce and return the fried eggplant to the pan. Stir to coat the eggplant with the sauce.
STEP 8
Thicken the Sauce:
Add a little cornstarch slurry (cornstarch mixed with water) and a dash of sesame oil. Stir until the sauce thickens.
STEP 9
Serve:
Transfer the braised eggplant to a serving dish and enjoy it hot.
Recipe analyzer
- Recipes: Braised Eggplant (Hong Shao Qiezi)
- Main Ingredients:5
- Servings per recipe:1
- Servings size:581 g
-
Energy (calories)：181 kcal
-
Protein：5.89 g
-
Fat：1.11 g
Why gray?
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Carbohydrates：42.44 g
-
Protein: 8%15 kcal
-
Fat: 5%9 kcal
-
Carbohydrates: 87%156 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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