Skip to main content

Chinese Braised Eggplan

 Braised eggplant, or Hong Shao Qie Zi , is a delicious, savory dish that features tender eggplant cooked in a flavorful soy sauce-based broth. It’s a popular dish in Chinese cuisine, especially in the colder months, as it is rich, comforting, and easy to prepare. This dish highlights the umami flavors from soy sauce, garlic, and ginger, along with a touch of sweetness and heat from sugar and chili.




Ingredients:



  • 2 medium-sized eggplants (preferably Chinese eggplants or long, thin eggplants)
  • 2 tbsp vegetable oil (or peanut oil)
  • 4 cloves garlic (minced)
  • 1-inch piece of ginger (sliced thinly)
  • 2-3 dried red chilies (optional, for a spicy version)
  • 2 tbsp soy sauce (light soy sauce works best)
  • 1 tbsp dark soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1/4 cup water or vegetable broth
  • 1 tbsp cornstarch (optional, for thickening)
  • 2-3 stalks green onions (chopped, for garnish)




Instructions:




1. Prepare the Eggplant:



  • Wash the eggplant and cut it into bite-sized pieces. If you’re using a regular eggplant, slice it into rounds, then cut the rounds into quarters. For Chinese eggplants, you can cut them into long, diagonal pieces.
  • To remove some of the bitterness, you can salt the eggplant pieces and let them sit for about 10-15 minutes, then rinse off the excess salt and pat them dry. This step is optional but can help with texture and flavor.




2. Fry the Eggplant:



  • Heat a wok or large frying pan over medium-high heat and add the vegetable oil.
  • Once the oil is hot, add the eggplant pieces in batches. Fry them for about 3-5 minutes until they turn golden brown and become soft on the inside. The eggplant will soak up a lot of oil, but don’t worry—it will soften and absorb the flavors during braising.
  • Remove the fried eggplant and set it aside on a paper towel to absorb excess oil.




3. Make the Sauce:



  • In the same pan, add a little more oil if needed. Lower the heat to medium.
  • Add the minced garlic and sliced ginger, frying them for about 30 seconds until fragrant.
  • If you want a spicy version, toss in the dried red chilies and stir-fry them briefly until they become aromatic.
  • Add both light soy sauce and dark soy sauce to the pan, followed by rice vinegar, sugar, and water or vegetable broth. Stir everything together.
  • Bring the sauce to a gentle simmer.




4. Braise the Eggplant:



  • Add the fried eggplant back into the pan with the simmering sauce. Stir gently to coat the eggplant evenly with the sauce.
  • Reduce the heat to low and cover the pan. Let the eggplant cook for 10-15 minutes, stirring occasionally to prevent burning. The eggplant will absorb the sauce and become tender, with the sauce thickening slightly.




5. Thicken the Sauce (Optional):



  • If you want the sauce to be thicker, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir the slurry into the pan and cook for another 2-3 minutes until the sauce thickens.




6. Final Touches:



  • Taste the dish and adjust the seasoning if necessary—add a bit more sugar if it’s too salty, or a splash of soy sauce if it needs more depth.
  • Garnish with freshly chopped green onions before serving.




Serving:



This dish is best served with steamed white rice to soak up the flavorful sauce. It pairs beautifully with other Chinese dishes like stir-fried vegetables, tofu, or meat dishes.



Tips:



  • Eggplant Type: Chinese eggplant is more tender and less bitter compared to Western varieties. If you use the latter, be sure to salt and rinse them well to remove bitterness.
  • Frying Tips: Frying the eggplant before braising helps develop a rich flavor and texture. However, if you prefer a lighter version, you can sauté the eggplant instead of deep frying.
  • Sauce Variations: If you like a more intense flavor, you can add a splash of Shaoxing wine or a bit of oyster sauce to the broth.


Labels:

Comments

Post a Comment

Popular posts from this blog

“China’s No.1 Hearty Dish: Hong Shao Rou (Braised Pork Belly)”

In China, one of the most common and beloved dishes on the family dining table is braised pork belly (hong shao rou). However, the preparation of this dish varies between the northern and southern regions of China. Today, we’re sharing the Southern-style method of making braised pork belly. Here’s what it looks like when it’s done: 🍲 Ingredients: Pork belly (three parts lean to three parts fat, preferably with skin) Light soy sauce – to taste Dark soy sauce – to taste Yellow or aged rock sugar – a small handful Huangjiu (Chinese cooking wine) – to taste Salt – to taste Chicken bouillon powder – to taste (optional) Beer – one can Spring onion segments, star anise (1 piece) – to taste Ginger slices, bay leaves (3–4 leaves) – to taste 👨‍🍳 Instructions: Blanch the pork: Cut pork belly into evenly sized small cubes. Blanch in boiling water for 10 minutes to remove impurities and some excess fat. Drain and set aside. Render and caramelize: ...
Post a Comment
Read more

Delicious Garlic Fried Spare Ribs

  Chinese Deep Fried Series  Garlic Fried Spare Ribs is a home-style dish made from pork spare ribs, marinated in garlic and deep-fried twice, featuring a crispy exterior and tender interior, with a strong garlic flavour. Time: about 20-25 minutes  Difficulty: zero cookery Ingredients ： Marinated Spare Ribs  Spare Ribs      400g  Soy Sauce      10g  Wine              10g  Pepper Salt    10g  Black Pepper  1g  Salt                 1g  Garlic Batter  Plain Flour (Medium Gluten)    50g  Eggs                      2  Garlic                    30g  Salt                       1g  Fresh Water          ...
Post a Comment
Read more

chili pepper with tiger skin

 Everyone thinks meat is delicious. But eating meat every day makes anyone feel tired. This time we need to change the taste, eat some vegetarian dishes. Today we bring this dish: tiger skin sharp pepper. Ingredients to be prepared: Peppers, 5 Soya sauce, moderate Salt, according to their own taste moderate add Sugar, 2g Vinegar, 2 spoons Minced garlic, moderate Cooking oil, a little. Practice: 1: Wash the sharp peppers and cut off the root. Use a small knife to scoop out the seeds and tendons from the inside of the sharp peppers. 2: Cut the sharp pepper in half. Dry the water. 3: Put a moderate amount of oil in a pan over medium-low heat, place the peppers in the pan, and press and turn them over with a spatula from time to time.      Make both sides of the sharp pepper evenly heated, fry the tiger skin. Then set aside. 4: Mix the bowl of sauce. Add 1 tbsp of soy sauce, 2g of salt, 1 tbsp of sugar and 2 tbsp of vinegar to the bowl. 5: Heat the oil in a hot pan, add ...
Post a Comment
Read more