Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, braised eggplant in garlic sauce鱼香茄子🍆. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Braised eggplant in garlic sauce鱼香茄子🍆 is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Braised eggplant in garlic sauce鱼香茄子🍆 is something that I’ve loved my entire life. They are nice and they look wonderful.

How to make Chinese Eggplant with Garlic Sauce. 又是一道非常受欢迎的川菜，鱼香茄子。 在餐馆点的鱼香茄子多半是油炸的，我改为健康做法蒸，也没有失去美味! 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. Sichuan eggplant stir fry, or yú xiāng eggplant (鱼香茄子), is one of those under-appreciated real-deal Sichuan dishes that deserves more attention.

To begin with this particular recipe, we must 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🍆:

1. Take 1 lb Chinese eggplant, hand broken into inch length
2. Get 1 Tsp salt in 4 cups of water for brining
3. Take 1/2 carrot, sliced
4. Prepare 1/2 onion, sliced
5. Make ready 3 garlic, minced
6. Get 1 tsp minced ginger
7. Prepare 1 cup cooking wine
8. Take 1/4 cup olive oil
9. Take 2 green onion, sliced
10. Prepare 1 Tsp tamari sauce
11. Get 1 Tsp Pixian broadbean paste
12. Make ready 1/2 Tsp Chinese aged vinegar

Many people struggle to perfect it because of eggplant absorbs oil quickly and become soggy, at the same time it lost its appetizing. However, eggplants are so excellent with Chinese garlic sauce. 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.

Steps to make Braised eggplant in garlic sauce鱼香茄子🍆:

1. Soak eggplant in salty water for 5 minutes to remove excess water in eggplant.
2. Get ready for all other ingredients. Squeeze out brining water in eggplant and set them aside.
3. 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.
4. 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.
5. 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.
6. Toss green onion in right before plating. Serve with rice or noodles.

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. 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. View full nutritional breakdown of Braised Eggplant with Garlic Sauce calories by ingredient. Combine the sauce ingredients in a medium bowl.

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