Photograph of the finished Yu xiang qiezi

China · Cà tím hấp sốt ngư hương

Yu xiang qiezi

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 1 kg
  • Photograph of Sichuan-style bean paste Sichuan-style bean paste 100 g
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar 80 ml
  • Photograph of Sugar Sugar 48 g
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Ginger Ginger 40 g
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Cornstarch Cornstarch 32 g
  • Photograph of Oil Oil 80 ml
  • Photograph of Soy sauce Soy sauce 48 ml
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cut the eggplant into long strips and steam them for 12 minutes instead of frying; steaming helps the eggplant retain its purple color and prevents it from absorbing oil.
  2. 2 Place the eggplant in a colander to drain off any remaining steam; any remaining water will dilute the sauce.
  3. 3 Sauté the soybean paste with minced garlic and ginger for 90 seconds over low heat until the oil turns red.
  4. 4 Mix black vinegar, sugar, soy sauce, and cornstarch with 80 ml of water, then pour into a pan and simmer for 2 minutes until thickened.
  5. 5 Pour the sauce over the eggplant and sprinkle with chopped scallions; "fish sauce" doesn't contain fish; its name comes from the spice blend originally used to cook fish.

With an appliance

  • Microwave 30 min

    Replace step 1: place the eggplant strips in a partially covered container and microwave at 700 W for 6 minutes until tender but still retaining their shape; steps 2–5 remain the same.

Start cooking