Chinese-Style Eggplant with Garlic Bean Sauce

Hello everyone. Next time you buy eggplants, don't always cook them with braise sauce. Today I'm sharing a simple homemade recipe. It tastes better than any fish or meat dish. First, let's prepare four fresh eggplants picked straight from the tree. When choosing eggplants, make sure to squeeze them. Pick the ones that feel firm and plump. They should not collapse when pressed. That's how you know they're fresh. Don't rush to wash them yet. Use a vegetable peeler to peel off a thin layer of skin. Just the outer layer is fine. Eggplant skin contains anthocyanins, but this recipe doesn't use it. Eggplant skin is usually used to add texture to the dish, but you can save it for other uses, like sundrying it for pickling or stir-frying it with eggs or chives. Once done, cut the eggplant into thicker slices, about one centimeter thick. Don't cut them too thin, or it will affect the texture. After cutting, put the slices into a bigger bowl. Sprinkle a pinch of salt on them. Add some white vinegar. Then pour enough clean water to submerge the eggplants. Let them soak for a while. This will prevent oxidation and keep them from turning black. It also helps remove the bitter taste. While the eggplants are soaking, prepare the seasonings. A small handful of garlic. Smash the garlic to bring out the aroma. Then chop it finely. A bunch of green onions. We only need the white parts. Chop them into small pieces. Red chili peppers. Cut them into strips. These are mainly for color. Then chop them into small pieces. By now, the eggplants should be done soaking. Look at the dirty water they're in. Give them a quick rinse. Then drain the water and place them in a plate. Next, add cornstarch in batches. Toss the eggplant slices with your hands. Make sure each piece is coated evenly. If it's not even, sprinkle a little water before adding more starch. This way, the coating will stick nicely. Shake off any excess starch. Now heat up the pan. Add a good amount of cooking oil. Heat the oil to 70 to 80 degrees Celsius. Then drop the eggplant slices into the hot oil one by one. The oil should be hot enough so that the eggplant slices quickly firm up. This way, the coating won't fall off and the eggplants won't absorb too much oil. Dear friends, making videos is not easy. I share simple practical home recipes every day. If today's video helped you improve your cooking, please give me a thumbs up or share it with your friends so more people can learn. Thanks for your support. Fry the eggplants for about one minute. Once the surface hardens, take them out. When the oil temperature goes up again, fry the eggplants for a second round. Heat the oil to 80 percent. Then put the eggplants in for the second fry. Don't fry them too long the second time. Keep it under 30 seconds or they'll turn too tough, which affects both taste and appearance. When they turn crispy and golden with a crunchy sound, take them out and drain the excess oil. In another pan, add a little oil. Once the oil heats up, add chopped onion and garlic. Cook on low heat to release their aroma. Once fragrant, add a spoon of soybean paste, a little salt, and some pine mushroom seasoning. Stir fry slowly over low heat. Then add a small half bowl of water. Stir everything evenly. Finally, add the fried eggplants and chopped red peppers. Pour a little vinegar along the edge of the pan. You can use any type of vinegar, black vinegar, rice vinegar, or aged vinegar. The rest is all about speed and style. Mix all the ingredients and seasonings evenly. Stir fry until you hear the sizzling sound. The eggplants won't stick together in the pan. They'll be very fresh and non-greasy. Finally, sprinkle some chopped green onions on top, and the dish is ready. This method creates eggplants with a distinct texture. The outer layer is crispy and golden with a starchy coating. Inside, it's soft, tender, and flavorful with a slight tangy and salty undertone. The aroma of onion and garlic a hint of spiciness from the chili, and the savory soybean paste perfectly coats the eggplant. One bite, and you'll taste six layers of flavor and texture. So, have you learned this simple recipe? If you like it, remember to save it and give it a try. Alright, that's all for today's video. See you in the next one. Wishing you all a happy day.