Duxianqi
By MadonnaRobel
Du Xian eggplant is a traditional Beijing home-cooked dish! It is simple to make, unique to make, with less oil but not greasy, extremely delicious, and unique in flavor!
Recipe Recommendations
- round eggplant appropriate amount
- soybean appropriate amount
- scallion appropriate amount
- aniseed appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sugar a little
- pepper appropriate amount
Steps for Duxianqi
1
Cut the eggplant (the best round eggplant in Beijing) with skin and cut it into large triangular pieces for later use; wash the soybeans and soak it slightly; cut the green onion into thin threads.2
Heat the pan and add water (it should be enough to cover the eggplant), add the aniseed, soy sauce, salt, and a little sugar, bring to a boil, add the eggplant and soybeans, simmer over medium heat until the soup water reduces to purple-black, and the eggplant and soybeans are ripe at the same time, serve in a bowl, and sprinkle with shredded scallion on top.3
Put oil on the heat (sesame oil or other vegetable oil can be used), add pepper and fry until fragrant, sprinkle on the eggplant! Finally add a little parsley.Duxianqi Make Tips
This dish can be served hot or cold! It is a classic home-style dish often enjoyed in old Beijing during the summer! The key to making it lies in the amount of water you add!!! If there is too little water, the soybeans won't cook through and the pot will burn; if there is too much soup, the flavor won't be rich enough. You must use low to medium heat for simmering! The biggest taboo for this dish is adding water halfway through simmering if you find the soup is running low!!! Doing so will cause the flavor to disappear instantly!