Sichuan Yu Xiang Eggplant Recipe
Recipe by Ethan Wong
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Notes
提示
- Pan-frying salted fish gives it extra aromatic fragrance. However, salted fish tend to burn easily, so always fry them at low temperatures.
- Eggplant is easily oxidize, becoming black, so to prevent this, simply soak them in a bowl of water.
配料
- 400 克 Eggplant
- 50 克 Salted Fish
- 2 汤匙 Sichuan Yu Xiang Sauce
- 2 汤匙 食用油
- 800 ml 水
- Spring Onion (for garnish)
Instructions
Preparation
- Clean and cut eggplant into rectangular sizes.
- Soak eggplant in a bowl of water.
- Cut salted fish into cubes.
- Prepare the other ingredients.
Cooking
- Preheat the pan with cooking oil.
- Add salted fish into the pan and pan-fry at low heat to aromatic fragrance.
- 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.
- When it is soft enough, remove from heat and serve.
Nutrition
Calories : 246大卡Carbohydrates : 12克Protein : 18克Fat : 15克Saturated Fat : 1克Cholesterol : 38毫克Sodium : 1781毫克Potassium : 823毫克Fiber : 6克Sugar : 7克Vitamin A : 81IUVitamin C : 5毫克Calcium : 70毫克Iron : 1毫克