Hello everyone. I’m KP Kwan from tsteasianfood.com. Today I’m going to show you how to prepare an eggplant dish that
is popular among the Chinese. And along the way, I’m going to share with you two
simple tips on how to ensure that the eggplant is not oily after deep
frying and how to keep the fresh purplish color stays even after cooking. Let me
show you how we do it. You can get the recipe in the description right below
the video and more information by following the link to the blog post.
First, cut the eggplant into slices. Next add a teaspoon of vinegar and a teaspoon
of salt, just a bit more. Use a clean hand to mix it well. You may wonder why I add salt and
vinegar at this point. The vinegar help to preserve the color while the
salt will helped to prevent excessive oil beings absorbed by the eggplant during deep frying.
Set aside for 15 minutes and move on to prepare other ingredients.
Crush garlic, coarsely chopped, cut the ginger into small pieces, again bash it and
coarsely chopped. Scallion: cut into 3 to 4 cm length, and dry chill, use a scissor
to cut it into short strips. Szechuan peppercorn; this is optional.
Coarsely grounded with mortar and pestle. Now move on the prepare the gravy: oyster
sauce, some light soy sauce, some sugar about two teaspoons, a little bit of corn
starch or potato starch, about a quarter teaspoon. Add about 3 tbsp of water
to dilute it, and that’s the gravy for the eggplants. Now let’s get back to the
eggplant. since we have added some salt just now, the salt draws out the water
from the eggplant and the kitchen tissue is now all wet. Use another piece of
paper towel, pat dry. Transfer to another large container. Get about 60 grams of
potato starch or corn starch. Add about 1/3 to the eggplants. Use a clean hand to
toss it and mix well. After the eggplant has absorbed the starch, add the second
one third and finally the remaining cornstarch. Place the eggplants into the hot oil one by
one. If you put all at the same time, they will all stick together. Deep-fried in small patches. It may take
about one to two minutes until it turns color. Remove and drain. Add some oil into the wok.
Don’t be too much because we have already deep fry the eggplant. Add all the
aromatic: garlic, ginger saute it until aromatic. The scallion, dried chili , the Szechuan peppercorn, and the gravy. Add back the eggplant to the wok. Have a
flash fry and mix for 10 seconds. Not more than that, otherwise it will loss its crispiness. Turn off the heat, dish out and serve. Sprinkle more scallion and
chopped chill. That’s how I prepare this eggplant dish. If you like this recipe,
please subscribe to my YouTube channel by clicking the subscription button. Until then, I will see you again in the next video.
My name is KP Kwan. Bye for now.