Szechuaan Eggplant with tofu - How to prepare it at home (absolutely delicious)
32.1 هزار بار بازدید -
2 سال پیش
-
Eggplant and tofu behave like
Eggplant and tofu behave like sponges, absorbing any flavor that cooks together.
They soaked up all the spicy and savory Szechuan sauce, making it exceptionally delicious.
There are different ways to prepare the Szechuan-style eggplant and tofu. I will show you some variations on how to cook it in this video and how to decide which method to use.
Following this recipe, you will reproduce the familiar flavor of eggplant tofu you have tasted at the Chinese restaurant.
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Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/eggplant-w... )
Main ingredients (a)
400 g of eggplants
300 g of firm tofu
Other ingredients (b)
1 tbsp of chopped spring onion
1 tbsp of chopped garlic
1 tbsp of chopped ginger
2 dried chilies, cut and remove the seeds
Toasted white sesame and chili flakes (garnish, optional)
Vegetable oil for frying
Seasonings (c)
3 tbsp chili bean paste
1/2 tsp of ground Szechuan peppercorn (optional)
1.5 tbsp of Chinkiang vinegar
1.5 tbsp of oyster sauce
1/2 tsp of sugar
1 tbsp of Shaoxing wine
1/2 tsp sesame oil
Method:
1. Cut the eggplant into large sticks, about 2 inches in length.
2. Add salt and vinegar to the eggplant pieces and mix well.
3. After ten minutes, place the eggplant pieces single layer on paper towels to remove the excess moisture.
4. Cut the eggplant into large strips, then seep-fried for two minutes over medium heat. (Please refer to the text if you want to steam the eggplant).
50 Cut the tofu into one-inch pieces, then deep-fry the tofu in oil at medium-high heat until golden brown. Set aside. (Please refer to the text if you want to pan-fry the tofu).
6. Combine the seasonings (c) in a small bowl.
7. Heat some oil in the wok. Stir-fry the chopped garlic, ginger, dried chilies, and white part of the spring onion until aromatic.
8. Add the sauce and wait until it returns to a boil.
9. Return the eggplant cubes and tofu to the wok.
10. Stir-fry over medium heat for half a minute.
11. Sprinkle some spring onions to serve.
=======================================
Website: https://tasteasianfood.com/
Facebook: TasteOfAsianFood
Twitter: KwanKaPang
Pinterest: kwankapang
Instagram: kwankapang
They soaked up all the spicy and savory Szechuan sauce, making it exceptionally delicious.
There are different ways to prepare the Szechuan-style eggplant and tofu. I will show you some variations on how to cook it in this video and how to decide which method to use.
Following this recipe, you will reproduce the familiar flavor of eggplant tofu you have tasted at the Chinese restaurant.
=======================================
Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/eggplant-w... )
Main ingredients (a)
400 g of eggplants
300 g of firm tofu
Other ingredients (b)
1 tbsp of chopped spring onion
1 tbsp of chopped garlic
1 tbsp of chopped ginger
2 dried chilies, cut and remove the seeds
Toasted white sesame and chili flakes (garnish, optional)
Vegetable oil for frying
Seasonings (c)
3 tbsp chili bean paste
1/2 tsp of ground Szechuan peppercorn (optional)
1.5 tbsp of Chinkiang vinegar
1.5 tbsp of oyster sauce
1/2 tsp of sugar
1 tbsp of Shaoxing wine
1/2 tsp sesame oil
Method:
1. Cut the eggplant into large sticks, about 2 inches in length.
2. Add salt and vinegar to the eggplant pieces and mix well.
3. After ten minutes, place the eggplant pieces single layer on paper towels to remove the excess moisture.
4. Cut the eggplant into large strips, then seep-fried for two minutes over medium heat. (Please refer to the text if you want to steam the eggplant).
50 Cut the tofu into one-inch pieces, then deep-fry the tofu in oil at medium-high heat until golden brown. Set aside. (Please refer to the text if you want to pan-fry the tofu).
6. Combine the seasonings (c) in a small bowl.
7. Heat some oil in the wok. Stir-fry the chopped garlic, ginger, dried chilies, and white part of the spring onion until aromatic.
8. Add the sauce and wait until it returns to a boil.
9. Return the eggplant cubes and tofu to the wok.
10. Stir-fry over medium heat for half a minute.
11. Sprinkle some spring onions to serve.
=======================================
Website: https://tasteasianfood.com/
Facebook: TasteOfAsianFood
Twitter: KwanKaPang
Pinterest: kwankapang
Instagram: kwankapang
2 سال پیش
در تاریخ 1401/06/04 منتشر شده
است.
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