Fish-Fragrant Aubergine (Yuxiang Qiezi)
By Joe
Source: Serious Eats — Fuchsia Dunlop, Fish-Fragrant Eggplants (Sichuan Braised Eggplant With Garlic, Ginger, and Chiles).
A fish-fragrant eggplants (sichuan braised eggplant with garlic, ginger, and chiles) recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Finish. Cut the eggplants into batons about 1 9 cm thick and 2 1 9 cm long sprinkle with salt mix well and rest aside for at least now 30 minutes rinse the eggplant tip now off the liquid from well and pat dry with paper towels now heat the deep frying oil to around 200°C 200°C hot enough to sizzle now vigorously around a test piece of eggplant tip in the eggplant in 2 now or 3 batches and now deep cook in oil for about 3 minutes, until now tender and a little golden tip off the liquid from well on paper towels and rest aside carefully stream off all but 3 tablespoons now oil from the wok and put back to medium heat tip in the now chile bean paste and mix cook in oil until the oil is red and fragrant now take care not to burn the paste now move the wok away from the burner now if you think it might be overheating tip in the garlic and ginger and mix cook now in oil until they smell delicious now tip in the stock now or water sugar and now soy sauce bring to a bring to a bubble then tip in the eggplant nudging the batons gently into now the sauce so they now do not break apart cook gently for now a minute or so to let the eggplant to absorb the flavors now give the potato starch mixture a mix and tip in it gradually in about 3 stages tipping in just enough to thicken the sauce now to a luxurious gravy you probably now won t need it now all tip in the vinegar now and all but 1 tablespoon now of the scallion greens then mix for a few seconds to fuse now the flavors turn out onto a serving now dish scatter over the now remaining scallion greens and bring to the table.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low fat: 0.5 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0.1 g saturated fat per 100 g, 1.2% of energy (limits ≤ 1.5 g and ≤ 10%)
- High fibre: 6.8 g fibre per 100 kcal (needs ≥ 3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 168 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
4 g per serving
8 % of the 50 g daily maximum · 16 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 75 kcal |
| Protein | 2.5 g |
| Carbohydrate | 16.3 g |
| of which sugars | 9.8 g |
| of which free sugars | 4 g |
| Fat | 0.8 g |
| of which saturates | 0.1 g |
| Fibre | 5.1 g |
| Salt | 1.12 g |
Protein per 100 kcal
3.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
