Spicy Eggplant Recipe is a traditional Chinese delicacy that pairs perfectly with rice. My favorite dish as a child was the Spicy Eggplant made by my mother. The ingredients were simple, but the true magic came from blending various seasonings together. The key to making Spicy Eggplant is achieving a crispy exterior while keeping the inside soft and tender, with precise heat control being essential.You can also add a small amount of shredded carrots, green chili, red chili, tofu, and ham to enhance the flavor of Spicy Eggplant. In the recipe I shared, the eggplant is fried twice. If you prefer a crispier texture, you can fry it an additional time to achieve a more distinctive flavor.
Ingredients
- Two eggplants
- 5 g salt
- 30 g starch
- 3 g Monosodium Glutamate
- 3 g Thirteen Fragrances
- 6 g white sugar
- 20 g soy sauce
- 15 g vinegar
- 80 g of water
- 50 g water starch
- 1 L edible oil
- 20 g minced garlic
- 10 g ginger shreds
- 30 g Douban sauce
- 10 g chili pepper
- 30 g scallions
Instructions
- What I'm going to make today is Spicy Eggplant Recipe. It's sweet and sour and very delicious.
- Prepare two eggplants: peel them and cut them into long strips.
- Then add 5 g of salt and stir evenly. Let it stand for 10 minutes; the surface moisture of the eggplant will increase.
- Then add 30 g of starch, mix well, and evenly coat the surface of the eggplant with a layer of starch.
- Then prepare the seasoning sauce by adding 3g monosodium glutamate, 3g thirteen-spice powder, 6g white sugar, 20g soy sauce, 15g vinegar, 80g water, and 50g water starch to a bowl. Stir well and set aside for later use.
- Then add 1 liter of cooking oil to the wok, heat it over the fire, and deep-fry the eggplant.
- After the surface of the eggplant hardens, remove it from the oil. Once the oil temperature rises, return the eggplant to the deep fryer, stirring constantly to prevent the pieces from sticking together.
- After the surface of the eggplant turns golden yellow, scoop it out.
- Then add 50 g of cooking oil to a wok and heat over high heat. Add 20 g of minced garlic, 10 g of shredded ginger, and 30 g of bean paste, stirring continuously for 20 seconds.
- Then, add the prepared seasoning sauce.
- Then add the fried eggplant and 10 g of chili pepper.
- Stir-fry over high heat for 1 minute. Add 30 g of scallions, stir well, and the delicious Spicy Eggplant is ready.
Notes
1、 If you want eggplants to be crispier, repeatedly frying them can help. However, after each frying, they should be removed and allowed to cool for a while.
2、When stir-frying eggplants, it is important to control the heat and stir-fry over high heat at the end. If cooked slowly over low heat, the eggplant skin will become soft, which negatively affects its taste.
3、 Do not add too much chili to Spicy Eggplant, as it can overpower its natural sweetness and sourness.
4、After cutting the eggplant into long strips, marinate it with salt for 10 minutes. This step is essential; otherwise, the excess moisture in the eggplant during frying will cause it to lose its crispy texture.
5、The final step in stir-frying eggplants is to use high heat to quickly evaporate any excess water if there is a lot of liquid in the wok.
Cooking Difficulty
Nutrient Content
Matching Food
Fry Okara，Long Bean Recipe，Cantonese Noodles
Suitable People
Recommend value：0-3（Try to avoid eating），4-6（Control eating less），7-8（No effect），9-10（Eat more）
Recipe related knowledge
What is the recommended seasoning ratio for Spicy Eggplant?
How can frying ingredients make the skin crispier?
First, marinate the ingredients with salt to draw out the moisture. Then, coat the surface of the ingredients with a layer of starch, deep-fry them, shape as desired, remove, and allow to cool. Next, deep-fry the ingredients again at a high temperature, repeating the frying and cooling process more than three times. This method will result in a very crispy texture on the food's exterior.
What other ingredients can be added to Spicy Eggplant?
I recommend adding fungus, shiitake mushrooms, carrots, green chili peppers, red chili peppers, ham, chicken, and beef. Fried eggplant is delicious when served with rice, mantou, or noodles.
| level：1-10 | Time：min | taste | Skill |
|---|---|---|---|
| 5 | 25 | Spicy, salty, fragrant | fry |
| Content | Per 100 g |
|---|---|
| Calories | 145 kcal |
| carbohydrate | 6.3 g |
| Fat | 2.9 g |
| protein | 0.8 g |
| Cellulose | 2.1 g |
| People | Recommend value（1-10） |
|---|---|
| High blood sugar | 4 |
| High blood pressure | 7 |
| high blood fat | 6 |
| lose weight | 6 |
| child | 8 |