Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, braised eggplant in garlic sauce鱼香茄子🍆. It is one of my favorites food recipes. This time, I am going to 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 on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Braised eggplant in garlic sauce鱼香茄子🍆 is something that I have loved my entire life. They’re fine and they look wonderful.
This week's recipe is delicious and is vegetarian and vegan friendly. Yu xiang qie zi 鱼香茄子 which means eggplant in garlic sauce is spicy, sour and packed. Braised Eggplant with Garlic Sauce is a classic Sichuan dish that combines soft simmered eggplant, fermented soy beans, and a sweet, garlicky sauce.
To get started with this particular recipe, we must prepare a few components. You can have 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🍆:
- Make ready 1 lb Chinese eggplant, hand broken into inch length
- Get 1 Tsp salt in 4 cups of water for brining
- Take 1/2 carrot, sliced
- Take 1/2 onion, sliced
- Prepare 3 garlic, minced
- Take 1 tsp minced ginger
- Take 1 cup cooking wine
- Prepare 1/4 cup olive oil
- Make ready 2 green onion, sliced
- Take 1 Tsp tamari sauce
- Make ready 1 Tsp Pixian broadbean paste
- Take 1/2 Tsp Chinese aged vinegar
Braised eggplants with garlic sauce is my favorite method of making eggplants in this autumn, using very basic seasonings and producing a well balanced dish with strong garlic aroma. There is another popular Chinese eggplant dish named as "Yu Xiang Eggplants", which is named "Chinese. The eggplant is grilled until crispy and smoky, and then cooked in a rich savory garlic sauce. This vegan dish is very satisfying, both as a side or a main dish served over rice or noodles.
Steps 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.
To make the dish gluten-free, use tamari or coconut amino to replace light soy sauce and dark soy sauce. Eggplant with garlic sauce (Yuxiang eggplant, 鱼香茄子) is a relatively easy and extremely delicious home-cooked dish. However, it is very tricky to cook eggplant. Many people struggle to perfect it because of eggplant absorbs oil quickly and become soggy, at the same time it lost its appetizing. View full nutritional breakdown of Braised Eggplant with Garlic Sauce calories by ingredient.
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