Chinese Braised Eggplant
Chinese Braised Eggplant is a dish with a long history, made primarily from eggplant. It's a traditional delicacy known for its fragrant aroma, crispy exterior, tender interior, and juicy flavor. Eggplant, being high in nutrition, is rich in vitamins and trace elements, making it especially good for your health.
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Many people enjoy eating Chinese Braised Eggplant, but it requires some cooking tricks. Once you learn these tricks, it'll be easy to master! Let's learn together!
1、How to choose eggplant?
Choose fresh eggplants with smooth skin. It's best to select larger varieties for better texture.
2、How to prepare eggplant?
The way you handle eggplant directly affects its final texture. Firstly, wash fresh eggplants thoroughly, remove the stems, and then cut them into evenly sized chunks. If you prefer a softer texture, you can sprinkle some salt over the cut eggplants, let them sit for a while, then rinse with clean water, drain well, and set aside. This can effectively remove the bitterness of the eggplant and help it maintain its bright color.
3、How to control the oil temperature when stir-frying eggplant?
①When frying eggplant, the oil temperature should not be too high to prevent the surface from browning while the inside remains uncooked. Ensure both sides of the eggplant are evenly heated by flipping them multiple times until golden brown.
②After adding seasoning and water, simmer the eggplant over medium-low heat to allow it to absorb the flavors fully. Avoid cooking for too long to prevent the eggplant from becoming too soft and losing its texture.
I believe that once you've mastered these tips, you'll be able to quickly make an authentic Chinese Braised Eggplant dish. You can also adjust the seasoning, ingredients, and supplementary materials according to your own taste preferences. Now, let's get started and cook together!
INGREDIENTS
MAIN INGREDIENTS
- 1 long eggplant
ACCESSORIES
- 2 cloves of garlic
- 2 small Thai chilies
SEASONINGS
- 1 tablespoon salt
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon white sugar
- 1 teaspoon cornstarch
- ½ bowl of water
- Some peanut oil
DIRECTIONS
STEP 1
Prepare a long eggplant and wash it clean.
STEP 2
Prepare Thai chilies and garlic.
STEP 3
Don't peel the eggplant, cut it into chunks.
STEP 4
Put the cut eggplant into a bowl, add a tablespoon of salt, and mix evenly with your hands. Marinate for ten minutes.
STEP 5
Finely chop the garlic, slice the Thai chilies into rings.
STEP 6
Take a small bowl, add soy sauce, oyster sauce, white sugar, salt, cornstarch, and half a bowl of water, stir to make the sauce.
Tips:
The proportion of soy sauce should be moderate to avoid too dark or too light color. Adjust the amount of sugar according to personal taste, but not too much to avoid excessive sweetness.
STEP 7
Squeeze the marinated eggplant to remove excess water.
STEP 8
Heat oil in a pan, when the oil temperature reaches about 50% hot, add the eggplant and stir-fry for a few seconds.
STEP 9
Pour the mixed sauce into the pan, stir-fry evenly over medium heat, cover with a lid, and simmer for 3 minutes.
STEP 10
Wait for the sauce to thicken, then sprinkle with chopped green onions and stir evenly.
STEP 11
Turn off the heat, plate, and serve.
Recipe analyzer
- Recipes: Chinese Braised Eggplant
- Main Ingredients:3
- Servings per recipe:1
- Servings size:562 g
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Energy (calories)：146 kcal
-
Protein：5.75 g
-
Fat：1.02 g
Why gray?
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Carbohydrates：34.21 g
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Protein: 10%14 kcal
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Fat: 6%9 kcal
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Carbohydrates: 84%123 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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