Sichuan Yu-Qiang Eggplant Fritters (Fish-Fragrant Eggplant Cakes)

 Yu-Qiang Eggplant Fritters is a classic Sichuan cuisine with distinctive fish-fragrant flavor.

 Crispy golden eggplant patties are paired with a sour, sweet, savory and slightly spicy fish-fragrant sauce. Rich in layered tastes, soft inside and crispy outside,

 it is one of the most popular traditional Sichuan side dishes.

Ingredients

Main Ingredients

2 long eggplants

120g pork mince

Batter Materials

80g all-purpose flour

30g cornstarch

1 egg

A pinch of salt

Moderate cold water

Aromatics & Side Ingredients

3 cloves garlic (minced)

1 small piece of ginger (minced)

2 shallots (white and green parts separated)

2 pickled chili peppers (chopped)

Fish-Fragrant Seasonings

1 tbsp light soy sauce

1.5 tbsp rice vinegar

1 tbsp sugar

1 tsp oyster sauce

Half tsp dark soy sauce

A little salt

Starch water (mix starch and water)

Cooking oil

Step-by-Step Instructions

1. Prepare eggplant

   Wash the eggplants and cut them into thick oval slices. Cut each slice in the middle without cutting off, forming a pocket shape. Set aside.
2. Make filling and batter

   Season pork mince with a little salt and light soy sauce, stir well. Stuff a proper amount of meat filling into each eggplant pocket.

   Mix flour, cornstarch, a pinch of salt, egg and cold water in a bowl, stir into a smooth and thick batter with no lumps.
3. Fry eggplant cakes

   Dip each stuffed eggplant slice evenly in the batter. Heat enough cooking oil in a pan to medium heat.

   Put the eggplant in the oil one by one, fry until golden and crispy on both sides, then take out and drain oil for later use.
4. Make authentic fish-fragrant sauce

   Leave a little base oil in the pan. Add minced ginger, garlic, pickled chilies and white shallot sections, stir-fry quickly until fragrant.

   Add light soy sauce, rice vinegar, sugar, oyster sauce and dark soy sauce, stir and bring to a slight boil.
5. Simmer with eggplant cakes

   Put the fried eggplant cakes into the sauce, turn to low heat and simmer for 2–3 minutes to let the eggplant absorb the flavor.

   Pour in starch water to thicken the sauce, making it tightly wrap around the eggplant.
6. Finish and serve

   Sprinkle with green shallot segments, stir slightly and turn off the heat. Arrange on a plate and serve hot.

Cooking Tips

1. Controlling the oil temperature is crucial; medium slow frying ensures the eggplant is cooked through without burning.
2. Pickled chili is the core of traditional Sichuan fish-fragrant flavor, do not omit it.
3. The ratio of sugar and vinegar can be adjusted to balance sweet and sour taste.
4. Do not simmer too long, or the crispy skin of eggplant cakes will turn soft.
5. For a vegetarian version, replace pork filling with mashed mushrooms or tofu.

Cold Seafood Mushroom with Okra

 Cold seafood mushroom and okra is a fresh, light and healthy traditional Chinese cold dish.

 Crisp and smooth okra matches tender, refreshing seafood mushrooms, mixed with a savory and tangy dressing.

 It is low in calories, rich in nutrition, appetizing and refreshing, perfectly suitable for summer meals and daily light side dishes.

Ingredients

Main Ingredients

200g fresh seafood mushrooms

150g okra

Aromatics

3 garlic cloves (minced)

A small amount of chopped scallions

Chopped coriander (optional)

Seasonings

1 tablespoon light soy sauce

1.5 tablespoons rice vinegar

1 teaspoon oyster sauce

Half teaspoon white sugar

A pinch of fine salt

A little white pepper

Sesame oil

Chili oil (optional for spicy flavor)

Step-by-Step Instructions

1. Clean and trim ingredients

   Cut off the root ends of seafood mushrooms, tear them into small strips, and rinse thoroughly with clean water.

   Wash the okra, cut off the hard stalks on both ends, and set aside.
2. Blanch the ingredients

   Boil an appropriate amount of water in a pot. Add a little salt and a drop of cooking oil to the boiling water.

   First put the okra into the water and blanch for 2 minutes until it turns emerald green. Take it out and soak in cold ice water to lock the crisp texture and bright color.

   Then add seafood mushrooms into the same boiling water, blanch for 1 minute to remove the raw taste, then drain and cool completely.
3. Cut ingredients for mixing

   Take the cooled okra out, drain the water, and cut into oblique sections or round slices.

   Squeeze out excess water from the blanched seafood mushrooms to prevent the dish from being too watery.
4. Make the cold dressing

   Prepare a small bowl, add minced garlic, light soy sauce, rice vinegar, oyster sauce, sugar, salt and white pepper.

   Stir fully until all seasonings are well dissolved and blended.
5. Mix all ingredients together

   Put the cut okra and seafood mushrooms into a large mixing bowl.

   Pour the prepared seasoning sauce over the ingredients, add chopped scallions and coriander.

   Drizzle with sesame oil and chili oil if you like spicy food, then toss evenly.
6. Serve and enjoy

   Let it marinate for 3–5 minutes to fully absorb the flavor. Transfer to a plate and serve cold.

Cooking Tips

1. Adding salt and oil when blanching can keep okra bright green without darkening.
2. Do not blanch okra and mushrooms for too long, otherwise they will lose their crisp taste.
3. Ice water soaking is the key to making okra crisp and refreshing.
4. The ratio of vinegar and sugar can be adjusted according to personal taste preference.
5. This dish tastes better after being chilled in the refrigerator for a while.