Chinese Food

Chinese Steamed Eggplant Recipe –

A favorite at home, this popular Chinese dish is made with eggplant. It’s delicious when pan-fried or steamed, served over rice and topped with a spicy sauce.

This is a recipe for “japanese steamed eggplant“. The eggplants are boiled in water, seasoned with soy sauce and ginger to add flavor. Then they are steamed until tender.

It is the ideal time of year for eggplants, and I have to admit that my favorite veggies to replace a meal’s meat are eggplants and mushrooms. A delicious spicy garlic sauce is served beside it.

If you are one of my fellow readers, you may have noticed that I often publish pictures of delicious eggplants on my site. This method of preparing eggplants is completely novel.

steamed eggplant|chinasichuanfood.com

For novices, this is really simple.

As a beginner chef, I find that preparing eggplant is challenging since it requires a lot of oil and cooking time. Not to worry, this one is quite simple. The eggplants should be cut into wedges and steamed for 10 minutes. All done!

How to choose a soft eggplant

Start by examining the appearance. Tender eggplant often has smooth, wrinkle-free skin. It will have a hard texture and may somewhat recoil when you push it. There won’t be any black seeds within the eggplant if you cut it farther.

How to maintain the eggplants’ purple hue

Eggplants are very easily oxidized, losing their lovely color. Isolating the skin with air is the fundamental principle of preventing oxidation. There are two rules, the first of which is to steam skin-down and flatly. Fresh air will be expelled by the vapor. Another method is to deep-fry the eggplant, which may totally seal off the air. I also think that soaking in black vinegar water might be somewhat beneficial. An very fundamental technique for blanching chicken feet.

From A to B

Get the eggplants ready and soak them

Slice the eggplants first into half, then into thin wedges. 1 tablespoon of white vinegar and soak in a big saucepan of water.

steamed eggplants|chinasichuanfood.com

Produce the sauce

Add 2 teaspoons of heated oil to a bowl with the garlic, ginger, scallion whites, pepper powder, toasted sesame seeds, and fresh pepper circles. Add 1 tablespoon of fresh water, along with the light soy sauce, sugar, vinegar, sesame oil, and black salt. For a time, set away to blend.

steamed eggplants|chinasichuanfood.com

eggplants are steamed.

Move the wet eggplants to a steamer while attempting to leave some space between each one. The best approach is to use a bigger steamer and just use one layer. Before turning on the steamer, bring the water to a boil. 10 minutes of steaming. You’ll receive cooked eggplant slices that resemble clouds.

steamed eggplants|chinasichuanfood.com

Place the eggplants on a serving platter, then drizzle the sauce over them.

steamed eggplant|chinasichuanfood.com

steamed eggplants|chinasichuanfood.com

Recipe for Chinese Eggplant Salad

Recipe for spicy cold salad with Chinese eggplant

Rate of Print

Menu: Salad

Sichuan food is available.

The term “eggplant”

10 minutes for preparation

30 minutes for cooking

40 minutes in total

2 portions

170 kilocalories

Writer: Elaine

Ingredients

  • one giant eggplant or two little long eggplants
  • 1 tablespoon white vinegar, optional for soaking

Sauce

  • two brand-new long chili peppers, sliced into little rings
  • Ginger, minced, 1 teaspoon
  • 2 Thai chili peppers, chopped into little rings, or 1 red long chili pepper.
  • three crushed garlic cloves
  • Toasted sesame seeds, 1/2 tbsp.
  • 2 tablespoons of vegetable oil
  • Light soy sauce, 2 tablespoons
  • Sesame oil, 1 tablespoon
  • Black vinegar, 2 teaspoons
  • 14 teaspoon salt or as necessary
  • 1 tablespoon of hot, boiling water

Instructions

  • Cut the eggplants in half lengthwise, then into parts that are 8 to 10 cm long.

  • The eggplant should be steamed for around 15 minutes, or until it becomes mushy (you can easily insert a chop sticker inside).

  • Slice the eggplant into strips when it has cooled, then arrange the pieces one by one on the serving dish. I’m using chopsticks.

  • Heat around 1 tablespoon of vegetable cooking oil and have a pan ready. Red peppers and red peppers should be stir-fried for about a minute over medium-high heat, or until they start to soften. Add the minced garlic and cook for about a minute.

  • Place everything in the pan in your sauce dish.

  • Mix thoroughly before adding the remaining sauce ingredients. Add chopped coriander as a garnish. Pour the sauce over the serving dish, cover, and leave aside for 10 to 20 minutes so the eggplant can soak up the sauce.

  • Before serving, garnish with coriander leaves.

Get the eggplant ready and soak it.

Produce the sauce

  • Add 2 teaspoons of heated oil to a bowl with the garlic, ginger, scallion whites, pepper powder, toasted sesame seeds, and fresh pepper circles. Add 1 tablespoon of fresh water, along with the light soy sauce, sugar, vinegar, sesame oil, and black salt. For a time, set away to blend.

eggplants are steamed.

  • Move the wet eggplants to a steamer while attempting to leave some space between each one. The best approach is to use a bigger steamer and just use one layer. Before turning on the steamer, bring the water to a boil. 10 minutes of steaming. You’ll receive cooked eggplant slices that resemble clouds.

Nutrition

170 kilocalories | Carbohydrates: 8g | Protein: 2g | Fat: 15g | Saturated Fat: 7g | Sodium: 1373mg | Potassium: 235mg | Fiber: 2g | Sugar: 3g | Vitamin A: 280IU | Vitamin C: 40.3mg | Calcium: 20mg | Iron: 0.6mg

For more eggplant inspiration, check out the many fantastic recipes I offer on my site.

  1. Famous Sichuan spicy garlic sauce called Yu Xiang Eggplant.
  2. chinese eggplant
  3. filled eggplants from China, commonly referred to as eggplant boxes
  4. Easy eggplants with fresh pepper and garlic
  5. pork mince and Chinese eggplant

steamed eggplant|chinasichuanfood.com

This is a Chinese eggplant recipe. Eggplants are often called aubergines in the United States, but they are different from aubergines because they have fewer seeds and a more delicate flavor. Reference: chinese eggplant recipe.

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