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Sep 18, 2023 · No need to salt or soak: If the eggplants are fresh, you do not need to salt or soak the eggplants, as the Chinese variation is less bitter than other varieties. Seasoning: Toss 1.5 lb eggplant pieces with 3 tbsp oil. Season with salt, pepper, garlic powder, or other spices of your choice.
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- Side Dish
Aug 10, 2014 · Start by making the sauce mixture. In a small bowl, combine the spicy bean paste (la doubanjiang), sesame oil, soy sauce, sugar, shaoxing wine, and fish sauce. Set aside. Wash the Chinese eggplants, cut the ends off and slice them into equal sized pieces. After slicing, separate the green and white portions of the scallions into roughly two piles.
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- Vegetables
Oct 18, 2023 · Cooking tips and step-by-step instructions on how to cook this Chinese eggplant. When purchasing eggplant, I usually select a smaller one. The less internal pulp, the less bitter they are. Look for all the same-sized eggplants with shiny outer skin without bruising. Add the sauces, sugar and water to a bowl and whisk together. Slice the eggplants.
- Side Dish, Vegetables
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- The World
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Aug 10, 2023 · Table of Contents show. How to prepare Chinese eggplant. Chinese eggplants have a mildly sweet flavor that’s not bitter, making them ideal for Asian eggplant recipes. You can find them at Chinese, Japanese, or Korean grocery stores. Here are some methods for success when cooking Chinese eggplant: Should you salt the eggplants?
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- Main Course
- How Do You Get The Bitterness Out of The Eggplant?
- How Do You Cook The Eggplants Without Getting soggy?
- How to Retain The Beautiful Purple Hue of Chinese Eggplants After Cooking
- How to Prevent The Eggplants from Becoming Too Oily
- Pre-Treatment
- To Deep-Fry
- Tips
- Here Are The Steps
It is best to use young eggplantsas the older one tends to have some bitter taste. I prefer to choose the young Chinese eggplants whenever shopping for ingredients for my recipe. Cut the Chinese eggplants into slices or julienne. You can add a teaspoon of salt to the eggplants slices, which will lessen the bitterness, although it is still not exact...
The salt you have just added is quietly working behind the scene to solve this problem. Arrange the eggplant pieces on a piece of kitchen paper towel. Sprinkle with some salt and mix well. Sit back and let the salt perform its magic. After fifteen minutes, you will notice the kitchen towel has become wet. The salt draws out the waterfrom the eggpla...
Eggplants will lose the vibrant color once it is exposed to air. This problem can be prevented by reducing the pH with vinegar. As I mentioned in the earlier paragraph, sprinkle the eggplant slices with salt and a teaspoon of vinegar.
There aren’t any methods to prevent the eggplants from not absorbing any oil. However, there are ways to make it less oily. I found this method at toriavey.com when I browse through the internet. After mixing the eggplant with salt and vinegar, rinse the eggplant slices with water. Dab dry with a kitchen towel and then apply a thin layer of egg whi...
First, cut the eggplant into thin strips, about one to two inches long.Next, add a teaspoon of vinegar and a teaspoon of salt to the eggplant and toss it with your clean hand. Set aside for 15 minutes in a colander. The salt will draw out water from the eggplants.Pat dry the eggplants with a kitchen towel.Crack an egg. Separate the egg white from the yolk and mix with the eggplants. The egg white forms a protective layer on the surface and reduces the oil from entering into the eggplants’ structure....Place the eggplant into the hot oil one by one. If you put all at the same time, they will stick together.Deep-fried in small patches. It will take one to two minutes to turn color. Remove and drain on a kitchen towel.Make sure the eggplants are dry so that they will not splatter in the wok or pan.I deep-fry the eggplants in small batches so that they are not crowded and stick to each other.Once the flesh of the eggplants starts to turn color, remove them from the oil.Let the used oil pass through a strainer to remove any debris. You can use it for deep-frying for other dishes.Heat some cooking oil in the pan. You need only a small amount of oil because you have already deep-fried the eggplant.Saute the garlic and ginger until fragrant.Add the scallion and dry chili and the Szechuan peppercorn and saute for another half a minute. These items take a shorter time to become aromatic than garlic and ginger.Add the sauce to the pan, followed by the deep-fried eggplants.- Vegetarian
- 6 min
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Aug 2, 2023 · Recipes. Asian Eggplant. 4.9 stars ( 64 ratings) 23 Comments. Jump to Recipe. Gluten Free Dairy Free Vegetarian Egg Free Nut Free Refined Sugar Free. This delicious Asian eggplant is a quick and easy vegetarian recipe. It's made with long and slender Chinese eggplant that is braised and then cooked in a rich and savory ginger garlic sauce.
Jan 13, 2022 · Chop and stir fry the eggplant. Stir fry the eggplant with a little oil for a few minutes over medium heat, until they are tender. Transfer the eggplant to a bowl. Cook the garlic, ginger, and chilis. Use the same pan and after cooking them for a minute, return the eggplant to the pan. Add the sauce and scallions.
