Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, sichuan-style mapo eggplant. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Sichuan-style Mapo Eggplant is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Sichuan-style Mapo Eggplant is something which I’ve loved my entire life.
We Have Almost Everything on eBay. Mapo Eggplant is a spin on the Szechuan classic Mapo Tofu. Silky roasted eggplant is topped with a slightly spicy and garlicky bean sauce with ground pork, mushrooms and water chestnuts for an added crunch.
To get started with this recipe, we have to first prepare a few components. You can have sichuan-style mapo eggplant using 16 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Sichuan-style Mapo Eggplant:
- Make ready 5 Eggplant (slim Japanese type)
- Prepare 2 tsp Doubanjiang
- Prepare 1 thumbtip's worth each Finely chopped garlic and ginger
- Prepare 75 ml Chicken stock granules
- Get 1/4 stick worth Finely chopped scallions
- Prepare 1 Katakuriko slurry
- Make ready 1 tbsp Sesame oil
- Take 1 Ra-yu
- Make ready For the meat-miso sauce
- Make ready 100 grams Ground meat
- Take 1 tbsp of each Soy sauce, Shaoxing wine
- Make ready 2 tsp Tianmianjiang
- Take Sauce
- Make ready 1 tsp Shaoxing wine
- Get 1 1/2 tbsp Soy sauce
- Make ready 1 tsp Sugar
Be careful not to let it burn. When mixing in the eggplant, press lightly with a ladle. Be careful not to cut the eggplant with the ladle. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside.
Instructions to make Sichuan-style Mapo Eggplant:
- Finely chop the garlic and ginger.
- Finely chop the green onions. It's easier if you cut diagonally like in the picture.
- Cut the eggplant into easy-to-eat pieces (into eighths).
- Make the meat miso. Stir-fry the ground pork until the juices are clear. Once it becomes clear, add the seasoning ingredients. The tianmianjiang will burn easily, so add it last.
- Pat the eggplant dry, then fry in oil heated to 170℃. Cook all the way through.
- Put 1 tablespoon of oil into a pot, then stir-fry while being careful not to let the doubanjiang burn. Once it becomes fragrant, add the garlic and ginger.
- Add the chicken stock granules, then bring to a boil. Add the seasonings and stir-fried eggplant and simmer.
- Once flavored, add the green onions and katakuriko slurry to thicken. It's best if you add the katakuriko slurry in 2-3 parts.
- Once thickened, drizzle in the sesame oil. Transfer to a plate and serve!
- Sprinkle with ra-yu oil and Sichuan pepper to taste! Don't forget the rice!
Place a lid on top of the eggplant to keep it submerged in the water. The most common way of cooking eggplants in China includes Chinese spicy eggplant salad, eggplants with green beans, Chinese Yu Xiang eggplants and DiSanxian (three treasure of the earth) Remove the ends of Asian eggplants and then cut into small cubes (for the best flavor, try to cut each cubes with some skin). One of the representatives of Sichuan cuisine is Sichuan eggplant, or Yu Xiang Qie Zi (鱼香茄子in Chinese). "鱼香" actually means Fish-Fragrant, is a kind of flavor which is quite famous in Sichuan dishes. Besides Sichuan eggplant, there is the famous Yu Xiang Rou Si (鱼香肉丝 or fish-fragrant shredded pork). Use a mortar and pestle or a spice grinder to grind to a fine powder.
So that is going to wrap this up with this special food sichuan-style mapo eggplant recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
