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Yu Xiang Qie Zi (Sichuan-Style Eggplant with Minced Meat)
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Yu Xiang Qie Zi (Sichuan-Style Eggplant with Minced Meat)

40 Min.Für 3Nutri-Score C€€
von @kennylsong14 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

3 Personen
  • eggplant (cut into bite-sized pieces)Obst & Gemüse600 g
  • salt (for the soaking water)Gewürze15 g
  • cooking oil (for sautéing)Vorräte60 ml
  • ground pork (minced)Fleisch250 g
  • ginger (finely minced)Obst & Gemüse15 g
  • garlic (finely minced)Obst & Gemüse4 Stücke
  • doubanjiang (fermented chili bean paste)Vorräte30 g
  • soy sauceVorräte30 ml
  • black vinegar (Chinkiang vinegar)Vorräte20 ml
  • Chinese cooking wine (Shaoxing wine)Vorräte20 ml
  • sugarVorräte10 g
  • MSGVorräte3 g
  • Sichuan peppercorn (optional, ground)Gewürze3 g
  • waterAndere150 ml
  • cornstarch (mixed with cold water into a slurry)Vorräte10 g
  • scallions (sliced)Obst & Gemüse2 Stücke
  • rice (cooked, for serving)Getreide300 g

pro Portion

Nährwerte

692kcal

Kohlenhydrate
87 g
Eiweiß
23 g
Fett
28 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Bratpfanne
  • Rührschüssel
  • Seiher

Schritt für Schritt

Zubereitung

  1. Soak the eggplant

    • Cut the eggplant into bite-sized pieces.
    • Soak in salt water for 10 minutes, then drain and pat dry.
    Schritt 1

  2. Sauté the eggplant

    • Heat the oil in a pan and sauté the dried eggplant until slightly soft.
    • Remove and set aside.
    Schritt 2

  3. Build the sauce

    • In the same pan, brown the ground meat.
    • Add the ginger, garlic, doubanjiang, soy sauce, black vinegar, cooking wine, sugar, MSG and Sichuan peppercorn.
    • Stir until fragrant.
    Schritt 3

  4. Simmer the eggplant

    • Add the water and the eggplant to the pan.
    • Simmer until the eggplant is tender and has absorbed the sauce.
    Schritt 4

  5. Thicken and serve

    • Stir in the cornstarch slurry and let the sauce reduce until glossy.
    • Top with scallions and serve with rice.
    Schritt 5
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