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Yu Xiang Qie Zi (Sichuan-Style Eggplant with Minced Meat)
40 minPara 3Nutri-Score C€€
C
40 min
40 minYu Xiang Qie Zi (Sichuan-Style Eggplant with Minced Meat)
lo que necesita
Ingredientes
eggplant (cut into bite-sized pieces)Frutas y verduras600 g
salt (for the soaking water)Especias15 g
cooking oil (for sautéing)Despensa60 ml
ground pork (minced)Carne250 g
ginger (finely minced)Frutas y verduras15 g
garlic (finely minced)Frutas y verduras4 piezas- doubanjiang (fermented chili bean paste)Despensa30 g
soy sauceDespensa30 ml- black vinegar (Chinkiang vinegar)Despensa20 ml
- Chinese cooking wine (Shaoxing wine)Despensa20 ml
sugarDespensa10 g- MSGDespensa3 g
Sichuan peppercorn (optional, ground)Especias3 g
waterOtro150 ml- cornstarch (mixed with cold water into a slurry)Despensa10 g
scallions (sliced)Frutas y verduras2 piezas
rice (cooked, for serving)Cereales300 g
por ración
Nutrición
692kcal
- Carbohidratos
- 87 g
- Proteínas
- 23 g
- Grasas
- 28 g
lo que usará
Utensilios
Sartén
Bol
Escurridor
paso a paso
Preparación
- Paso 1
Soak the eggplant
- Cut the eggplant into bite-sized pieces.
- Soak in salt water for 10 minutes, then drain and pat dry.
- Paso 2
Sauté the eggplant
- Heat the oil in a pan and sauté the dried eggplant until slightly soft.
- Remove and set aside.
- Paso 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.
- Paso 4
Simmer the eggplant
- Add the water and the eggplant to the pan.
- Simmer until the eggplant is tender and has absorbed the sauce.
- Paso 5
Thicken and serve
- Stir in the cornstarch slurry and let the sauce reduce until glossy.
- Top with scallions and serve with rice.
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