One of the representatives of Sichuan cuisine is Sichuan eggplant, or Yu Xiang Qie Zi (鱼香茄子in Chinese), and the famous Yu Xiang Rou Si (鱼香肉丝 or fish-fragrant shredded pork). Some menus name Yu Xiang eggplant as Chinese Eggplants in hot garlic sauce. The sauce can also be used to serve as a dipping sauce or make fried rice. This classic delicacy is also known as Fish Fragrant Eggplant which is a more accurate translation of its Chinese name Yu Xiang Qiezi/鱼香茄子. Essentially, it's a stir-fry dish consisting of eggplant pieces, minced meat (vegetarian/vegan options explained later), pickled chili and a multi-layered thick sauce.
Chinese Food
This Yu Xiang Qie Zi (Fish-Fragrant Eggplant when literally translated) is a Sichuan style chili garlic eggplant dish.Eggplant strips are pan-fried until tender, then stir-fried with aromatics, ground pork, and tender cloud ear mushrooms in a mouthwatering spicy, sweet, and sour sauce! It's easy to make on any given weeknight, exploding with flavor, and incredibly delicious with a bowl of. Chinkiang vinegar (Zhenjiang vinegar, 镇江香醋) is a type of Chinese black vinegar. It is made from various grains and is aged until the color turns dark brown or inky black. It has a rich, pungent, and tart flavor, sometimes with a hint of sweetness. Yu Xiang Qie Zi (Sichuan-Style Braised Eggplant With Pickled Chilies and Garlic) Recipe Eggplant is stir-fried until tender and smoky, then braised with with pickled chiles, feremented chile-bean paste, black vinegar, scallions, ginger, and garlic. By J. Kenji López-Alt Updated December 09, 2022 WRITE A REVIEW Serious Eats / J. Kenji Lopez-Alt Chinese eggplant with garlic sauce, or "fish fragrant eggplant" ( yuxiang qiezi ) is a familiar dish in many American Chinese restaurants and buffets these days, but it's also a dish with many authentic variations in China, and we're long overdue on sharing our version of this much-loved classic.
Yu Xiang Qie Zi (Spicy Sichuan Eggplant Stirfry) AMCARMEN'S KITCHEN
Yu Xiang Qie Zi {鱼香茄子}, or literally translates as fish fragrant eggplant, is a well-liked traditional Sichuan {Szechuan} food. Fish fragrant {Yu Xiang} absolutely has nothing to do with the fish, but refers to the appetizingly delicious soy garlic sauce featuring chopped pickled chili, or Duo Jiao {剁椒} and Pi Xian DouBanJiang. Yu Xiang (yu hsiang) Eggplant (or Yu Xiang Qie Zi in Chinese), is a traditional Sichuan specialty and the most typical of the fish-fragrant specialties of Chinese cuisine. The fish aroma in this recipe does not actually come from fish. Yu Xiang in Chinese means fish-fragrant. Eggplant with garlic sauce, or yu xiang qie zi (鱼香茄子), is a classic Sichuan dish, packed with savory, spicy, sweet, and tangy flavors. Our recipe is a healthier adaptation of the classic. The eggplants are steamed instead of deep fried, so the dish is much lighter, less greasy, and just as tasty! Add Sichuan Yu Xiang Sauce and stir-fry at medium heat. Add water into the pan and switch to high heat. Bring to a boil and let it boil as you reduce at high heat. Reduce until it begins thickened, check the eggplant, and see if it is soft enough. If it is not soft enough, add another 200ml of water and reduce to thicken, then check the softness.
Yu xiang qie zi Chinesisches Auberginen Gemüse mit Knoblauch und Chili Ina Isst
Step 1. Stir soy sauce, vinegar, rice wine, sugar, chile flakes, and salt in a bowl; set sauce aside. Place half the eggplant in a pie plate. Bring ¾" water to a boil in a 14" flat-bottomed wok. How spicy do you like it? While Sichuanese cuisine has gained a reputation for extraordinary levels of spiciness, the emphasis of fish-fragrant eggplant is on the "fragrant" (香). Traditionally,.
Step 1: Add salt and let them soak To make this recipe, start to cut the eggplants into strips. Then, transfer them to a bowl, add salt and mix well to combine. Set aside to soak for at least 15 minutes to allow the eggplants to draw out their moisture and bitter juices. Step 1 Heat oil in a 14" wok to 350°. Using a knife, score the eggplant flesh or skin in a crosshatch pattern, about ⅙" deep. Submerge eggplant in ice water for 5 minutes. Drain eggplant and dry.
Pikante Auberginen Yu Xiang Qie Zi Rezept kochbar.de
Directions. Add finely chopped scallions and sauce ingredients in a medium size bowl, mix well and set aside. Cut eggplant into 3x1 cm strips, set aside. Mince the garlic and ginger. Heat oil in a wok on low heat. Add Sichuan peppercorns to wok, frying about 15 seconds to release flavours. Add ginger, garlic, and spicy bean paste to the wok. A Sichuan classic, and easy to do at home as it doesn't require a crazy hot wok setup. Here's the full recipe (which I didn't follow, but you can): https://w.
