Steps to Prepare Award-winning Sichuan-style Mapo Eggplant
Hey everyone, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Steps to Make Homemade Sichuan-style Mapo Eggplant. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Sichuan-style Mapo Eggplant, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sichuan-style Mapo Eggplant delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sichuan-style Mapo Eggplant is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few ingredients. You can have Sichuan-style Mapo Eggplant using 16 ingredients and 10 steps. Here is how you can achieve it.
This is a spicy-hot Sichuan-style mapo eggplant.
When mixing in the eggplant, press lightly with a ladle. Be careful not to cut the eggplant with the ladle.
Adjust the spiciness with the doubanjiang. Recipe by Cooking S Papa
Ingredients and spices that need to be Get to make Sichuan-style Mapo Eggplant:
- 5 Eggplant (slim Japanese type)
- 2 tsp Doubanjiang
- 1 thumbtip's worth each Finely chopped garlic and ginger
- 75 ml Chicken stock granules
- 1/4 stick worth Finely chopped scallions
- 1 Katakuriko slurry
- 1 tbsp Sesame oil
- 1 Ra-yu
- For the meat-miso sauce
- 100 grams Ground meat
- 1 tbsp of each Soy sauce, Shaoxing wine
- 2 tsp Tianmianjiang
- Sauce
- 1 tsp Shaoxing wine
- 1 1/2 tbsp Soy sauce
- 1 tsp Sugar
Instructions to make Sichuan-style Mapo Eggplant
- Finely chop the garlic and ginger.
- Finely chop the green onions. It's easier if you cut diagonally like in the picture.
- Cut the eggplant into easy-to-eat pieces (into eighths).
- Make the meat miso. Stir-fry the ground pork until the juices are clear. Once it becomes clear, add the seasoning ingredients. The tianmianjiang will burn easily, so add it last.
- Pat the eggplant dry, then fry in oil heated to 170℃. Cook all the way through.
- Put 1 tablespoon of oil into a pot, then stir-fry while being careful not to let the doubanjiang burn. Once it becomes fragrant, add the garlic and ginger.
- Add the chicken stock granules, then bring to a boil. Add the seasonings and stir-fried eggplant and simmer.
- Once flavored, add the green onions and katakuriko slurry to thicken. It's best if you add the katakuriko slurry in 2-3 parts.
- Once thickened, drizzle in the sesame oil. Transfer to a plate and serve!
- Sprinkle with ra-yu oil and Sichuan pepper to taste! Don't forget the rice!
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So that's going to wrap this up with this special food Recipe of Quick Sichuan-style Mapo Eggplant. Thank you very much for reading. I'm confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
