EGGPLANT CHINESE RECIPES RECIPES

Steps:

• Add 3/4 cup of water and the cornstarch to a medium bowl. Whisk to combine. Add the soy sauce, brown sugar, hoisin, vinegar, Chinese five spice, garlic powder and red pepper flakes. Whisk to combine and set aside.
• To prepare the eggplant, slice the ends off of an eggplant. Slice into thirds horizontally, so you have 3 cylinders. Slice each cylinder lengthwise into quarters, so you have sticks. Repeat with remaining eggplants.
• Heat about 2 tablespoons of oil in a large nonstick skillet over medium high heat. Add half of the eggplant, season with salt and pepper, and cook until charred and softened, about 7 – 10 minutes. Transfer to a bowl and repeat with remaining half.
• Deglaze the pan with 2 tablespoons of water, scraping up the brown bits on the bottom of the skillet. Pour into the bowl with the eggplant.
• Lower the heat to medium and add about a teaspoon of oil to the skillet. Add the garlic and scallions and sauté for 30 – 60 seconds.
• Give the sauce mixture a good whisk and pour into the skillet. Let simmer until thickened, about 1 – 2 minutes.
• Add the eggplant and chili oil to the skillet. Season with salt. Stir to combine and let cook for 5 – 7 minutes so the eggplant can absorb all the flavors.
• Garnish with sliced scallions.

Steps:

• Pick the leeks clean, wash, and cut into small pieces,
• Beat the eggs in a bowl, add a little salt, and beat them evenly. Put a little more oil in the pan. After the oil is hot, pour the eggs and fry them. Cut into small pieces with a spatula and let cool.
• Remove the stem of the eggplant, wash it, and slice it diagonally. Pay attention that every two pieces must be connected together, that is, the first knife does not cut off, the second knife cuts off.
• Add eggs to the leeks, add appropriate amount of oil and salt, and mix well,
• Take a sliced eggplant, open it from the middle, and add a proper amount of leek and egg filling,
• Put all the eggplants in the middle,
• Add water to the flour and mix well to form a roux. The state is to scoop it up with a spoon and pour it down into a thread. It’s too thin to hang, and if it’s too thick, the flour will be too thick.
• Brush the pan with an appropriate amount of oil,
• Use chopsticks to pick up an eggplant box and roll it in the roux,
• Put the oil in the eggplant box after the oil is hot, wait for about 2 minutes to turn golden brown, turn it over, and both sides will turn golden brown before serving.