Ingredients: Eggplant, scallions, garlic, green and red peppers, salt, light soy sauce, rice vinegar, sugar, Sichuan pepper oil, sesame oil, chicken bouillon powder, chili oil
Method:
1. Cut eggplant into strips and steam until tender. Mince garlic, chop scallions into small pieces, and finely chop green and red peppers.
2. Heat peanut oil until smoking, then pour over dried red chili peppers in a bowl. Add light soy sauce, rice vinegar, sesame oil, chicken bouillon, a pinch of salt and sugar, and Sichuan pepper oil to make the sauce.
3. Pour in the cooled chili oil. Add all chopped ingredients to the sauce bowl and mix well. Drizzle over the steamed eggplant.
Spicy Minced Pork with Eggplant Scales
Ingredients: 1 long eggplant, 3g ginger, 10g garlic, chopped scallions to taste, 30g minced pork, oil as needed, 1 tbsp Pixian doubanjiang (chili bean paste), 1 tbsp chopped chili sauce, 1 tsp salt, ½ tsp chicken bouillon powder, pepper to taste, 1 tsp sugar, 15g vinegar, 1 tsp dark soy sauce,light soy sauce 1 tbsp, oyster sauce 1 tsp
Method:
1. Finely chop ginger and garlic; mince pork (30% fat, 70% lean). Trim stem end of long eggplant, halve lengthwise. Score diagonal crosshatch pattern on back, cutting 80% deep without severing base.
2. Heat oil in a wok until very hot. Fry eggplant halves for 2-3 minutes per side, then drain and arrange on a plate.
3.Leave a small amount of oil in the wok. Sauté minced ginger and garlic until fragrant, then add minced pork and stir-fry until cooked. Add doubanjiang (chili bean paste), chopped chili sauce, salt, chicken bouillon powder, pepper, sugar, vinegar, dark soy sauce, light soy sauce, and oyster sauce. Add a small amount of water and simmer over low heat until the sauce thickens.
4. Pour the thickened sauce over the eggplant. Sprinkle with chopped scallions before serving.
Colorful Tiger-Striped Eggplant Rolls
Ingredients: 1 large eggplant, 1/2 lb ground pork, sugar, light soy sauce, pepper, Shaoxing wine, minced scallions and ginger, 1 egg, chili peppers, garlic
Method:
1. Slice eggplant into 5mm-thick rounds. Brush lightly with oil and pan-fry in hot oil until tiger-stripe patterns appear on both sides.
2. Combine ground pork with sugar, light soy sauce, pepper, Shaoxing wine, minced scallions and ginger, and 1 egg. Dice 3-4 chili peppers and mince garlic.
3. Heat oil in a pan. Stir-fry pork mixture until crumbly, then add all ingredients. Cook until fully heated through.
4. Spread the meat filling evenly over the eggplant slices, then roll them up from left to right.
Delicious Eggplant
Ingredients: 2 long eggplants, 2 preserved eggs, 1 green pepper, 5 garlic cloves, 2 tbsp sesame paste, 1 tbsp chili oil, sesame oil, salt
Method:
1. Wash the eggplants thoroughly and steam them with the skin on.
2. Take 2 tablespoons of sesame paste, add sesame oil to thin it, then mix in 1 tablespoon of chili oil and salt to taste. Stir until well combined.
3. Dice the green pepper and preserved eggs, mince the garlic, and add them to the sesame sauce mixture. Stir until evenly distributed.
4.Using a paring knife, make a slit down the center of the eggplant without cutting through the bottom. Drain any liquid from inside the eggplant.
5. Spoon the prepared sauce mixture into the hollowed-out center of the eggplant. Serve immediately.
Minced Pork Stuffed Eggplant
Ingredients: 2 purple eggplants, a small amount of minced pork, 10g dried chili peppers, 4 garlic cloves, chopped scallions, 1 tablespoon cooking wine,10ml dark soy sauce, 1 teaspoon each of sugar, salt, and chicken bouillon powder, 1 teaspoon cornstarch slurry
Method:
1. Slice the purple eggplants into spiral patterns.
2. Heat sufficient oil in a wok until moderately hot (40% heat). Reduce to medium flame, add eggplant slices, and fry until softened. Gently press with a spatula, then drain in a colander and plate.
3. Leave a little oil in the wok. Add minced pork and stir-fry until it changes color. Add dried chili peppers and minced garlic, stir-frying until fragrant. Pour in cooking wine, dark soy sauce, and 150ml water. Add a pinch of sugar, 1 teaspoon salt, and 1 teaspoon chicken bouillon powder. Stir well. Simmer over low heat for 2-3 minutes. Thicken the sauce with the cornstarch slurry.
4. Sprinkle chopped scallions over the eggplant and pour the thickened sauce over it.
Fish-Flavored Eggplant
Ingredients: 2 eggplants, 1 green bell pepper, 1 red bell pepper, 10g minced Sichuan pickled chili peppers, scallions, garlic, ginger, 1 tbsp cooking wine, 1 tbsp vinegar, 1 tbsp light soy sauce, 15g sugar, 1 tbsp cornstarch slurry,a pinch of salt
Method:
1. Slice the eggplant, toss with a pinch of salt, and marinate for about 10 minutes. Squeeze out excess moisture. Dice the green and red peppers.
2. Heat oil in a wok. Quickly fry the eggplant slices until slightly softened, then remove and drain.
3. Combine 10g minced Sichuan pickled chili peppers,scallions, garlic, ginger, 1 tablespoon Shaoxing wine, 1 tablespoon vinegar, 1 tablespoon light soy sauce, 15g sugar, 1 tablespoon cornstarch slurry, and a pinch of salt. Mix well to make the fish-flavored sauce.
5. Stir-fry until the eggplant absorbs the flavors, then add diced green and red bell peppers. Toss to combine and remove from heat.
Cold-Tossed Hand-Shredded Eggplant
Ingredients: 1 purple-skinned long eggplant, 1 red chili pepper, 1 green chili pepper, salt, 3 garlic cloves, 1 scallion segment, sugar, white vinegar
Method:
1. Wash the eggplant and cut into large chunks. Steam over high heat for 15 minutes. Remove the flesh and tear into thin strips by hand.
3. Combine eggplant with pepper strips, a pinch of salt, sugar, white vinegar, minced garlic, and chopped scallions. Toss to mix.Mix flour with water to form a thick batter. Add beaten egg to create a thinner batter. Season with salt and Sichuan pepper powder to taste.
2. Slice eggplant into thin half-centimeter pieces. Coat each slice in batter and place in preheated oil. Fry over low heat until golden brown on one side, then flip and cook until both sides are golden.
3. Mash garlic into a paste. Mix with vinegar, sesame oil, and chili oil to make a dipping sauce. Serve alongside fried eggplant.