Chinesische Aubergine mit Hackfleisch – The Beste Sichuan Food
Das Gericht chinesische Aubergine, auch Yu-Xiang-Qie-Zi genannt, stammt aus der würzigen Küche der Provinz Sichuan. Yu bedeutet Fisch und Xiang bedeutet duftend. Also auf Deuscth nennt man es auch Fisch-duftende Aubergie.
The most common question: is there fish in it?
The only answer is: No ...
But where does the name come from?
There is a story:
A long time ago there was a family in Sichuan who liked to eat fish and especially knew the spices very well. Every time the lady cooks fish, she always adds spring onion, ginger, garlic, cooking wine, vinegar and soy sauce to remove the fishy taste.
One night when the lady was cooking a vegetarian dish in order to not waste the ingredients, she added all the remaining ingredients from the last fish dish to this dish. She thought this dish might not taste good. But what is unexpected to her is that her husband repeatedly praised this dish. “How did you do? It tastes so delicious! "
And this dish is done with the ingredients for cooking fish. So it is called Yu-Xiang, after whom it is named.
Nowadays this particular type of seasoning is known as “Yu-Xiang” and it can be used in a variety of dishes; As we known, the combination with aubergine is the most classic.
The pictures shown here is Yu-Xiang eggplant without meat. To try this, you can simply leave the meat off the recipe.
I went for the other solution, combining the eggplant with minced pork. For those who like meat, this recipe below is your best choice!
Yu-Xiang Eggplant with Minced Meat, Sichuan Style
Ingredients
- 750 g Eggplant (3 pieces)
- 250 g minced meat
- 3 cloves garlic
- 2 slice ginger
- 1 spring onions
- 1 tsp chili bean sauce
- 1 tbsp cooking wine
- 1 tbsp light soy sauce For the sauce
- 1 tbsp vinegar (I used rice vinegar here) For the sauce
- 1 tsp flour For the sauce
- 1 tbsp sugar For the sauce
- 1 tsp cornstarch For the marinade of the meat
- 1 tsp cooking wine For the marinade of the meat
- 1.5 tsp salt Für die Marinade der Aubergine
- 1-2 tbsp cornstarch Für die Aubergine
- oil
Instructions
- Wash the eggplant and cut it into pieces (preferably leave some skin on each piece)
- Put the cut eggplant in a bowl and sprinkle with salt, leave for 10 minutes to remove the water
- Then drain the eggplant and cover with cornstarch
- Marinate the meat: add cornstarch and cooking wine to the meat and marinate for 10 minutes
- Prepare the sauce: mix the light soy sauce, vinegar, sugar and flour, set aside
- Chop ginger, garlic and spring onion into small pieces
- Firstly deep fry the eggplant at 170 ° C for 3 minutes until it is tender and then remove them out
- Heat some oil, quickly stir fry the ginger, spring onion and garlic
- Then add the meat and stir fry until the color has changed
- Then add the cooking wine and chili bean sauce and stir
- Add the eggplant and stir
- At the end add the sauce and stir
