Yu-Shiang Eggplant Boxes, a beloved Sichuan dish, combine crispy fried eggplant with a savory, sweet, and spicy "fish fragrance" sauce. Here’s a simple guide to recreate this flavorful treat at home.
Ingredients:
- 2 medium eggplants, sliced into 0.5cm-thick rounds
- 200g ground pork (or tofu for vegetarian option)
- 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp sugar
- 1 tbsp vinegar, 1 tbsp doubanjiang (broad bean paste), 1 tsp minced garlic
- 1 tbsp starch, oil for frying, chopped scallions and sesame seeds for garnish.
Steps:
1. Prepare the eggplant: Soak eggplant slices in salted water for 10 minutes to remove bitterness, then pat dry. Stuff each slice with a thin layer of seasoned ground pork.
2. Fry the boxes: Dip stuffed eggplants in starch batter, then deep-fry at 170°C until golden and crispy. Drain excess oil.
3. Make the sauce: Heat 1 tbsp oil in a wok, sauté garlic and doubanjiang until fragrant. Add soy sauces, sugar, vinegar, and 2 tbsp water, simmer for 1 minute.
4. Combine: Toss fried eggplant boxes in the sauce until evenly coated. Garnish with scallions and sesame seeds.
Serve hot with steamed rice for a satisfying meal. The dish balances crispy textures and bold, complex flavors, making it a crowd-pleaser!
Fish-flavored jacket box"
Fish-flavored jacket box"
Fish and cheese"
Coconut hands tore toast"
Mustard meat porridge"
Tofu soup"
Potato pretzels"
A thousand layers of fruit pizza"
Secret red meat"
oatmeal banana roll"
Peach candy with fragrance rice"
Homemade dates"
Homemade steam powder"
Fish and cheese"
Fish and cheese"
Fish and cheese"
Fish cheese case"
Fish-flavored small jacket box"
Fish-flavored jacket box"
Yin Pines"
Fish and cheese"