|
Learn to Cook Chinese Food
"Fish-flavored Eggplant in Hot Sauce"
|
，
500 grams eggplant
，
1 (1/6 tsp) gram salt
，
20 grams (4 tsp) broad bean sauce from
Pixian County, Sichuan Province (if not
available, other chile sauce can be
substituted)
，
25 (4.5 tsp) grams sugar
，
15 (3 tsp) grams vinegar
，
15 (3 tsp) grams soy sauce
，
15 grams (3 tsp) rice wine
，
20 grams (4 tsp) mixture of cornstarch and water
，
500 grams (35 tbsp) cooking oil
，
50 grams (2 oz) mixture of minced scallions,
ginger and garlic
|
 |
Peel the eggplant, slice into 2cm cubes, and score
the skins with a knife. Chop up the scallions,
garlic and ginger. In a large bowl, combine the salt,
sugar, vinegar, soy sauce, rice wine and cornstarch
mixture. Put aside for later use and mince the broad
bean sauce.
In
a wok deep fry eggplants until golden yellow, remove
and drain. Heat a little oil in the wok and cook the
ginger, scallion, garlic and broad bean sauce until
aromatic. Add the cornstarch mixture sauce and
eggplant and stir fry until finely mixed with other
ingredients. Serve.
Features: This savory dish has hints of sweet, spicy
and sour flavors.
|
