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Yu Xiang Qie Zi - Aubergine in Fish-Fragrant Sauce

The sauce is called fish-fragrant because it originally accompanied fish - it contains none. Sweet, sour and hot at once, with aubergine braised until soft.

Yu Xiang Qie Zi - Aubergine in Fish-Fragrant Sauce

Ingredients

Instructions

  1. Cut the aubergine into finger-thick batons and steam for ten minutes until soft. Let it cool.
  2. For the sauce, mix soy sauce, vinegar, sugar, starch and 100 ml water.
  3. Fry the mince hard in the oil until it browns.
  4. Add chilli flakes, garlic and ginger and fry for 30 seconds.
  5. Add the steamed aubergine and fry for two minutes - it has little thirst left for oil because it is already cooked.
  6. Pour in the sauce and bring to the boil once until it coats the aubergine.
  7. Fold in the spring onions and serve with rice.

Warum gedämpfte Aubergine weniger Öl zieht

Raw aubergine is a sponge of air-filled cells - in hot oil it soaks it up in seconds. Steaming collapses those cavities and fills them with water. After that there is simply no room left for oil.

What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.

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