Yuxiang Eggplant

Name: Yuxiang Eggplant
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 15g Vegetable oil; 3g salt; 8g Soy sauce; 15g Water starch; 1 piece ginger; 3 cloves garlic; 10g Doubanjiang; 3 pcs Pickled red pepper; 2s Shallots

by Leaf's Little Chef

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Yuxiang dishes are the most common practice in Sichuan cuisine. Because the bean paste and pickled peppers that are commonly used to make fish are used as seasonings, they are called Yuxiang. The biggest feature of this fish fragrance is the presence of bean paste and pickled peppers. The unique flavor, the dishes made are very delicious and delicious. The traditional fish-flavored eggplant method is to deep-fry the eggplant before making the next step, and add sugar during the frying process. In order to reduce energy intake, I made this fish-flavored eggplant without deep-frying and no sugar. , The same is very delicious, and not greasy at all.

Ingredients

15g Vegetable Oil
3g Salt
8g Soy Sauce
15g Water Starch
1 piece Ginger
3 cloves Garlic
10g Doubanjiang
3 pcs Pickled Red Pepper
2s Shallots

Yuxiang Eggplant

1. Prepare the raw materials

2. Peel the eggplant and cut into thin strips

3. Finely chop ginger and garlic cloves, and finely chop shallots

4. Chop pickled peppers into the end, finely chop the bean paste

5. Add appropriate amount of oil to the pan, add eggplant to low heat and stir-fry, add appropriate amount of salt, stir-fry slowly to get the moisture out, stir-fry until softened and set aside for later use

6. Add a little more oil to the pot, add minced pickled peppers, bean paste, shallots, and stir fry for a fragrance

7. Add a little water and bring to a boil

8. Add eggplant, simmer for two minutes

9. Add appropriate amount of soy sauce and water starch, stir fry evenly, sprinkle with chopped green onion

10. Out of the pot

Tips:
1. Because it is not fried, the eggplant itself is very absorbent, so when you stir-fry the eggplant, it should be low heat, add salt and stir fry to make it out of moisture, or you can pickle it with salt before sautéing;
2. The eggplant should be simmered for two minutes to be softer and more delicious.