四川鱼香茄子食谱

四川鱼香茄子

四川鱼香茄子食谱

鱼香茄子，又称鱼香茄子，是一道经典的川菜，但耐人寻味的是，它完全不含鱼。

人们常问，这道茄子里根本就没鱼，为什么叫“鱼香茄子”呢？其实，鱼香茄子的名字源于它用蒜、姜、葱、酱油、醋、糖和四川特色红辣椒精心烹制而成的多种风味组合。

为什么冬天适合吃

这道美味佳肴尤其适合冬天，因为它暖意融融。在寒冷的季节，花椒和辣椒的组合能带来温暖和舒适。浓郁咸香的酱汁非常适合搭配猪肉、牛肉和慢炖肉类，天气转凉时，味道更是锦上添花。

原料

茄子：茄子400克

  • 盐：1茶匙

  • 玉米淀粉：2茶匙

  • 花生油：3汤匙

  • 葱：2根，切片

  • 大蒜：2瓣，切碎

  • 姜：1汤匙，切碎

  • 干辣椒：8到10个（可根据口味增减）

  • 豆瓣酱（辣椒豆酱）：2茶匙

  • 花椒粉（可选）：1/4茶匙

酱料

  • 生抽：1.5汤匙 — 绍兴酒（或干雪利酒）：1汤匙

  • 糖：2汤匙 — 鸡汤（或蔬菜高汤）1/4杯

Yuxiang Aubergine Ingredients
Yuxiang Aubergine recipe

烹饪说明

1. 准备茄子：

Cut the eggplant into small pieces and rub it with salt and corn starch. This step helps to draw out moisture and bitterness, and also keeps them crispy when fried.

2. Fry Aubergine:

In a wok, heat peanut oil over medium-high heat. In batches, fry the eggplant pieces until golden brown and soft, 3-4 minutes per batch. Take them out of the wok, and set them aside.

3. Cook Aromatics:

Using the same wok, stir in minced garlic, ginger, and dried chili peppers. Add and stir-fry until fragrant, about 30 seconds to 1 minute. Do not burn the garlic.

4. Add Doubanjiang and Sauce:

Add doubanjiang, and cook for another minute to deepen the flavor. Then add the prepared sauce mixture (Chinkiang Vinegar, Light Soy Sauce, Shaoxing Wine, Sugar, and Chicken Stock).

5. Combine and Thicken:

Add the fried eggplant back to the wok, tossing to combine with the sauce. Gradually add the cornstarch slurry while stirring to thicken the sauce to your preference.

6. Serve:

Top with sliced green onions; serve hot with steamed rice or noodles for a full meal.

Yuxiang Aubergine recipe

Conclusion

Yuxiang aubergine, a spicy, garlicky dish, is a fantastic meal to eat in the winter. Its combination of flavours illustrates the magic of Sichuan cooking. Make yours today and see just how amazing it is! For the necessary ingredients, such as Doubanjiang and Chinkiang vinegar, check out Sing Kee Foods to step up your cooking game.

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