Sichuan-style Mapo Eggplant
Sichuan-style Mapo Eggplant

Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, sichuan-style mapo eggplant. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sichuan-style Mapo Eggplant is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Sichuan-style Mapo Eggplant is something that I’ve loved my entire life. They’re fine and they look fantastic.

Mapo Eggplant is a spin on the Szechuan classic Mapo Tofu. Silky roasted eggplant is topped with a slightly spicy and garlicky bean sauce with ground pork, mushrooms and water chestnuts for an added crunch. Mapo Tofu is one of my favorite Szechuan dishes.

To begin with this particular recipe, we must first prepare a few components. You can have sichuan-style mapo eggplant using 16 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Sichuan-style Mapo Eggplant:
  1. Make ready Eggplant (slim Japanese type)
  2. Make ready Doubanjiang
  3. Take thumbtip's worth each Finely chopped garlic and ginger
  4. Make ready Chicken stock granules
  5. Take worth Finely chopped scallions
  6. Take Katakuriko slurry
  7. Prepare Sesame oil
  8. Get Ra-yu
  9. Get For the meat-miso sauce
  10. Take Ground meat
  11. Make ready of each Soy sauce, Shaoxing wine
  12. Prepare Tianmianjiang
  13. Take Sauce
  14. Make ready Shaoxing wine
  15. Make ready Soy sauce
  16. Take Sugar

Be careful not to cut the eggplant with the ladle. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Repeat the process with the tofu. Rinse the eggplant, drain well and pat dry with paper towels.

Steps to make Sichuan-style Mapo Eggplant:
  1. Finely chop the garlic and ginger.
  2. Finely chop the green onions. It's easier if you cut diagonally like in the picture.
  3. Cut the eggplant into easy-to-eat pieces (into eighths).
  4. Make the meat miso. Stir-fry the ground pork until the juices are clear. Once it becomes clear, add the seasoning ingredients. The tianmianjiang will burn easily, so add it last.
  5. Pat the eggplant dry, then fry in oil heated to 170℃. Cook all the way through.
  6. Put 1 tablespoon of oil into a pot, then stir-fry while being careful not to let the doubanjiang burn. Once it becomes fragrant, add the garlic and ginger.
  7. Add the chicken stock granules, then bring to a boil. Add the seasonings and stir-fried eggplant and simmer.
  8. Once flavored, add the green onions and katakuriko slurry to thicken. It's best if you add the katakuriko slurry in 2-3 parts.
  9. Once thickened, drizzle in the sesame oil. Transfer to a plate and serve!
  10. Sprinkle with ra-yu oil and Sichuan pepper to taste! Don't forget the rice!

Use a mortar and pestle or a spice grinder to grind to a fine powder. So the eggplant can absorb the flavors better. Mix well, make sure all of the eggplant strips are well coated. Add oil in pan or wok and fry eggplants until soft. See and discover other items: mapo tofu, chinese sauce, chinese sauces, peppercorn sauce, stir fry sauce, oyster sauce.

So that is going to wrap this up for this special food sichuan-style mapo eggplant recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!