The traditional Sichuan Yu Xiang Eggplant (鱼香茄子) served in restaurants is deep-fried first and then tossed with Yu Xiang sauce and minced pork. Recently, I developed a version that’s healthier, lighter on oil, and more suitable for everyday meals. This one is made by steaming the eggplant and replacing the pork with mushrooms and tofu. …
In this article, I want to show you how to cook a popular Chinese eggplant dish with some basic ingredients. However, it is tricky to cook eggplant because it changes color quickly easily turns soggy, and potentially absorbs too much oil. Therefore, I want to share with you my understanding of how to preserve its …
Eggplant with garlic sauce (Yuxiang eggplant, 鱼香茄子) is a relatively easy and extremely delicious home-cooked dish.However, it is very tricky to cook eggplant. Many people struggle to perfect it because of eggplant absorbs oil quickly and become soggy, at the same time it lost its appetizing purple hue after cooking.This article will show you how to …