蒜蓉茄子 (Suàn róng qiézi)
蒜蓉茄子 (Suàn róng qiézi)
Ingredients
For the Eggplant
- 1 eggplant, cut into strips
- 10 ml cooking oil
For the Sauce
- 20 g minced garlic
- 10 g chili
- 10 g red chili
- 10 g green onion
- as needed cooking oil, hot
- 20 ml soy sauce
- 10 ml oyster sauce
- 10 ml vinegar
- 5 g sugar
- 2 g salt
- 30 ml water
- 5 g starch
Instructions
- 1
Cut the eggplant into uniform strips. This helps ensure even cooking.
⏱️ 5 min
- 2
In a bowl, add 10 ml of cooking oil to the cut eggplant strips and mix thoroughly until all pieces are lightly coated. This helps prevent the eggplant from absorbing too much oil during steaming and keeps it from becoming soggy.
⏱️ 2 min
- 3
Steam the oiled eggplant strips for 8 minutes until tender. You can use a steamer basket over boiling water or a microwave steamer.
⏱️ 8 min
- 4
Carefully remove the steamed eggplant from the steamer. Using a clean cloth or paper towels, gently press out any excess water from the eggplant. This step is crucial for a good texture.
⏱️ 3 min
- 5
While the eggplant is steaming, prepare the sauce. In a medium-sized heatproof bowl, combine the 20 g of minced garlic, 10 g of chili, 10 g of red chili, and 10 g of green onion.
⏱️ 2 min
- 6
Heat a small amount of cooking oil in a pan until it's very hot (just smoking). Carefully pour the hot oil over the garlic, chilies, and green onion mixture in the bowl. This step helps to release their aromas and flavors.
⏱️ 1 min
- 7
To the same bowl with the aromatics, add 20 ml of soy sauce, 10 ml of oyster sauce, 10 ml of vinegar, 5 g of sugar, 2 g of salt, 30 ml of water, and 5 g of starch. Whisk all the sauce ingredients together until they are well combined and the starch is fully dissolved.
⏱️ 2 min
- 8
Arrange the pressed, steamed eggplant onto a serving plate.
⏱️ 1 min
- 9
Pour the prepared sauce evenly over the eggplant on the serving plate.
⏱️ 1 min
- 10
Gently mix everything together on the plate, ensuring the eggplant is thoroughly coated with the flavorful sauce. Serve immediately.
⏱️ 1 min
Kitchen Tools
蒜蓉茄子 (Suàn róng qiézi)
For the Eggplant
- 1 eggplant, cut into strips
- 10 ml cooking oil
For the Sauce
- 20 g minced garlic
- 10 g chili
- 10 g red chili
- 10 g green onion
- as needed cooking oil, hot
- 20 ml soy sauce
- 10 ml oyster sauce
- 10 ml vinegar
- 5 g sugar
- 2 g salt
- 30 ml water
- 5 g starch
Instructions
- 1
Cut the eggplant into uniform strips. This helps ensure even cooking.
⏱️ 5 min - 2
In a bowl, add 10 ml of cooking oil to the cut eggplant strips and mix thoroughly until all pieces are lightly coated. This helps prevent the eggplant from absorbing too much oil during steaming and keeps it from becoming soggy.
⏱️ 2 min - 3
Steam the oiled eggplant strips for 8 minutes until tender. You can use a steamer basket over boiling water or a microwave steamer.
⏱️ 8 min - 4
Carefully remove the steamed eggplant from the steamer. Using a clean cloth or paper towels, gently press out any excess water from the eggplant. This step is crucial for a good texture.
⏱️ 3 min - 5
While the eggplant is steaming, prepare the sauce. In a medium-sized heatproof bowl, combine the 20 g of minced garlic, 10 g of chili, 10 g of red chili, and 10 g of green onion.
⏱️ 2 min - 6
Heat a small amount of cooking oil in a pan until it's very hot (just smoking). Carefully pour the hot oil over the garlic, chilies, and green onion mixture in the bowl. This step helps to release their aromas and flavors.
⏱️ 1 min - 7
To the same bowl with the aromatics, add 20 ml of soy sauce, 10 ml of oyster sauce, 10 ml of vinegar, 5 g of sugar, 2 g of salt, 30 ml of water, and 5 g of starch. Whisk all the sauce ingredients together until they are well combined and the starch is fully dissolved.
⏱️ 2 min - 8
Arrange the pressed, steamed eggplant onto a serving plate.
⏱️ 1 min - 9
Pour the prepared sauce evenly over the eggplant on the serving plate.
⏱️ 1 min - 10
Gently mix everything together on the plate, ensuring the eggplant is thoroughly coated with the flavorful sauce. Serve immediately.
⏱️ 1 min