AUBERGINE à la CHINOISE comme au Resto - Recette Facile HOP DANS LE WOK

Hello and welcome to Hub dans le wok. Today we are going to make Sichuanese aubergines. You may have already seen them in buffets. In fact, there are several versions. Today we are going to make a version with ground pork inside and a very punchy sauce. A plate of aubergines like this will often be eaten in a set of small dishes, but if you want to eat it as a main dish, it's very good with rice. So we're going to start that without further ado, but just before, don't forget to subscribe to our channel! We're going to start with the pork marinade. It doesn't need to be marinated for very long, I would say at least 10 minutes, but we're going to do it, we're going to leave it in the fridge, and that will give us time to prepare everything else. So I use half a pound of half-thin chopped pork, and to that we're going to add two chopped cloves of garlic. You can chop them quite finely. We also add a tablespoon of canola oil, 2 teaspoons of soy sauce, and 1 teaspoon of brown sugar. We mix well, and then we put it in the fridge, we're going to go prepare our sauce. It's a sauce that is salty, vinegary and spicy. We use a third of a cup of water, but if ever for you the flavors are too intense later in the recipe, like at the very end of cooking, it won't be too late to increase the water level a little bit, it will evenly dilute all the ingredients. We add 3 tablespoons of brown sugar, 3 tablespoons of oyster sauce, 4 teaspoons of light soy sauce. We add a tablespoon of black vinegar, 1 teaspoon of dark soy sauce, 1 teaspoon of Shaoxing cooking wine, and 2 teaspoons of cornstarch. We're going to mix well, evenly, and we're going to set that aside. And now we have some vegetables and sauce to prepare. We're going to do that before preparing the aubergines, because once we're done with the aubergines, we're going to try to quickly move on to the wok. In the aromatics, we're going to have 6 cloves of garlic, we're going to chop them. We also have 1 to 2 sprigs of green onion, about 25 grams. We're going to chop that finely too, and we have a tablespoon of chopped ginger. We're also going to have a third of a red pepper, which is about 65 grams, and we're going to cut that into small dice about 5 millimeters. This is optional, but you could also put dried chili peppers in the recipe, which we're going to rehydrate. You could put 4 to 6 of them. I cut them in half, we're going to thin them out, and I'm going to rehydrate them for about 15 to 30 minutes. After that, we're just going to take them out of the water, drain them a little, and set them aside for when we're going to cook them. In this recipe, there is a little Sichuan pepper, we use half a teaspoon ground. I'm going to grind them in my mortar. You can grind them very finely or leave pieces a little bigger. Those who are really not tolerant of spiciness, you could maybe reduce that by half. And we also have a tablespoon of red pepper and bean sauce, the dou ban jiang. And just a little parenthesis, when we make recipes that use this ingredient, it happens that we have people who tell us that it was really too spicy, and every time I realize that people miscalculate the amount they put in a spoon. When I say a spoon, it's always a razer spoon. To show you an example, when we scoop like that directly into the pot, that's about the equivalent of two spoons. So yes, it's easy to make it too salty and too spicy if you don't take the trouble to raze the spoon. Once your little ingredients are prepared, we keep that aside. We just have to prepare the eggplants and then we move on to cooking. For Chinese eggplants, ideally it would be three large eggplants like that, about 600 grams in total. And there, I wasn't very lucky, it was the last package at the grocery store. So I have one that is really small, I have a little less than planned. And it's not the most beautiful either. Normally, it would be more beautiful than that. We're going to start by cutting the head. After that, we're going to cut it in half lengthwise. And we're going to cut it again in half lengthwise. After that, we're going to try to make pieces about 6 cm. I'm going to cut it once in the middle. And after that, once again in the middle. And since these pieces are a little big, I could cut them again. But I like to have big pieces, so I'm going to leave them like that. This one is a little more dull, so what I'm going to do is cut them in half lengthwise. This part is a little thinner, so I'm going to do it like before, I'm just going to cut it in half. When it's really a wider piece, instead of cutting it in half, I'm going to cut it in three. I'm going to make little quarters like that. That way, they'll be more like the others. We put all this in a large bowl. And to prevent the eggplants from oxidizing and becoming all brown, we're going to put 2 tablespoons of white vinegar. We pour it directly on top. And we come to brush with our hands. We're going to mix it like that until each piece is well coated. And at the same time, it's going to give a little more vinegar flavor to the recipe. Once we think it's well mixed, we're just going to taste the little bit of vinegar. And for the cooking of the eggplants, there are several methods. In restaurants, we're going to fry them quickly, that's how we keep the beautiful purple color. But for a healthier version, we could steam cook them. But I'm telling you, after trying it, the eggplants become really brown. Of course, it's less aesthetic, but the taste is very good anyway. Since we're going to fry them, we're going to coat them with cornstarch. It's going to make a little crust, a little crunchy. And the sauce will also adhere better to it. But if you opt for steam cooking, no need to put the starch, otherwise it will make them really sticky. And it will thicken your sauce too much at the end. We put the equivalent of 3 to 4 tablespoons of cornstarch. And we're going to mix it well with our hands. At the end, it shouldn't be really powdery. It's going to be a little bit gummy, like starch that's too wet. So now we're ready to do that. I heated my oil to 375 degrees Fahrenheit. And we're going to cook them in small batches so as not to cool the oil. The cooking time is about 1 minute. Once it's cooked, we remove them on absorbent paper. With cooking in oil, if you want to prevent the peel from turning brown, make sure to always leave the soft side inside the oil. If the peel cools to the touch of the air, it will turn brown. If you opted for steam cooking, you can spread all your pieces of eggplant directly in the steam cooker and cook it for 10 to 12 minutes at medium to high temperature. We have to cook them until they become tender, but not too soft either. So today we're going to cook it in the electric wok. We're going to put 3 tablespoons of oil. And once it's hot, we're going to put our aromas. So garlic, ginger and green onions. We're going to cook that for about a minute. After that, we're going to add the marinated pork, the dried and rehydrated chili peppers, the red pepper and green onion sauce, and the Sichuan pepper. We're going to cook that by mixing the pork for about 2 minutes. After that, we're going to add the red pepper and we're going to continue to cook for 2 to 3 minutes. We're going to stir the sauce to mix the starch that was in it and we pour it into the wok. We're going to stir until it thickens. Once it's thickened, we turn off the heat. We put the eggplants in and we mix well until all the pieces are well coated. And it's ready, we can serve! This is a dish that is eaten with white rice to balance the flavors. Mmm! The texture is perfect! Mmm! My God, it's good! For us, it's not a dish that's ultra spicy, but we can feel that it's a little spicy. For our fans who are not very tolerant, I would tell you that you will have to cut down on the spiciness a little bit. Maybe don't put the dried peppers. Reduce the Sichuan pepper a little bit. There's just the Doubanjiang sauce that I wouldn't reduce because it contributes a lot to the flavor of the dish. Wow! Incredible punch of flavor! If you like this dish in buffets or Chinese restaurants, I tell you, try our recipe, you won't believe how good it is! Excellent! So that's already all for the recipe, and if you need the written version, it will be on our blog. We will put the link just below the video. And for people who would like to contribute to the channel, it is possible with our Patreon page. And by becoming a contributor, it also gives you access to some bonuses. If you have any questions for us, or if you would like to share photos, blogs, or recipes, the best place for that is the Facebook group Cuisine Asiatique Fait Maison. 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