In this video, I want to show you how to cook a Chinese, vegetarian dish with eggplant. The eggplant is crispy outside and soft inside, not oily even though it is deep-fried, and retain the purple hue after cooking.
NOTE: THIS VIDEO HAS SUBTITLES IN ENGLISH, ARABIC, CHINESE, FRENCH, PORTUGUESE, AND SPANISH.
NOTA: ESTE VIDEO TIENE SUBTÍTULOS EN INGLÉS, ÁRABE, CHINO, FRANCÉS, PORTUGUÉS Y ESPAÑOL.
REMARQUE: CETTE VIDEO A DES SOUS-TITRES EN ANGLAIS, ARABE, CHINOIS, FRANCAIS, PORTUGAIS ET ESPAGNOL.
NOTA: ESTE VÍDEO TEM LEGENDAS EM INGLÊS, ÁRABE, CHINÊS, FRANCÊS, PORTUGUÊS E ESPANHOL.
يحتوي هذا الفيديو على موضوعات باللغة الإنجليزية والعربية والصينية والفرنسية والبرتغالية والإسباني.
The ingredients used are available in most of the Asian kitchen pantry and can be done within thirty minutes. I have added Szechuan peppercorn which may not be available in certain places, but that is optional.
There are three fundamental techniques in this recipe:
1. Add salt to the eggplant so that it will absorb less oil during deep-frying
2. Add vinegar to the eggplant to preserve the purple hue of its appearance.
3. Mix the gravy with the crispy eggplant in the wok, not more than ten seconds. If you stir-fry the eggplant, the gravy will soften the crispy eggplant. More importantly, serve immediately.
Let’s get started.
Ingredients (A)- Eggplant
450g Chinese eggplants
1 tsp salt
1 tsp white vinegar
60g potato starch (substitute: cornstarch)
Ingredients (B)- Aromatics
5 cloves garlic, smashed and coarsely chopped
1 stalk scallion, cut into 1/4 cm length
15g ginger, smashed and coarsely chopped
1 tsp Szechuan peppercorn, crushed with mortar and pestle (optional)
2 dry chilies, cut into 1cm pieces
Ingredients (C)- Sauce
3 tbsp water
1 tbsp light soy sauce
1 tsp oyster sauce
2 tsp sugar
1/4 teaspoon potato starch
1. Quarter the eggplant, then cut it diagonally into half cm thick pieces.
2. Mix one teaspoon of salt with the eggplant. Place the eggplant on a paper towel and let it sits for twenty minutes. Wipe off the excess salt and water.
3. Add the vinegar. Then combine 1/3 of the starch with the eggplant. When it is absorbed, and the second 1/3. Once you add the last batch of starch, deep fried immediately in hot oil for 2 minutes or until golden brown. Drain on kitchen towel.
4. Saute ingredients (B) in some oil, once it turns aromatic, add the sauce (C) and combine.
5. Add the deep-fried eggplant to the sauce. Flash fried for 5 seconds.
6. Dish out. Garnish with chopped chili and scallion. Serve.