豆瓣茄子 | 川菜 | 经典香辣下饭菜 | Doubanjiang Eggplant | Auberginen mit Doubanjiang | Vegetarian Food

Описание: 豆瓣茄子是一道经典的川菜，以外焦里嫩的油炸茄子为主料，搭配香辣的豆瓣酱，和基础调料调制的酱汁炒制而成。很多年前，给我的妈妈做过这道菜，被她夸赞，味道如”大厨水准“，今天分享给大家，希望你们喜欢～

油炸茄子，茄子少吃油、外焦里嫩的关键？

1， 盐水腌制：茄子在盐水中加盖腌制 10 分钟，可以去掉部分水分，减少吸油量；保持茄子色泽；更好入味。
2，裹淀粉：分两次裹淀粉，给茄子均匀的上一层薄薄的干玉米淀粉，可以锁住水分，炸后外皮更酥脆。
3， 高温快炸：油温在170-180°C，炸至茄子表面微焦，可减少吸油量；使其外酥里嫩。

炒酱汁的关键点：

1，豆瓣酱小火炒红油，这样酱香味更足，避免焦糊。
2，葱、姜、蒜分次放：先放葱白+姜+一半蒜末炒香，后面再加葱绿和剩下的蒜末，香味更层次分明。
3，调料汁提前混合，倒入锅中炒至微微粘稠再放茄子，让茄子更好地挂汁。
4， 最后沿锅边加醋，这样醋香更明显，不会被高温破坏，去除茄子油腻感。

配料表：
• 茄子：600克
• 小葱：2根
• 姜：1小块
• 大蒜：1小头

腌茄子配料：
• 盐：5克
• 干玉米淀粉：140克
• 水：约2升 （没过茄子即可）

调料汁：

• 玉米淀粉：3克
• 生抽：26克
• 老抽：5克
• 豆瓣酱：35克
• 水：100克
• 糖：少许
• 醋：18克
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Doubanjiang Eggplant is a classic Sichuan dish, with deep-fried eggplant as the main ingredient, paired with spicy and fragrant doubanjiang (chili bean paste) and a sauce made with basic seasonings. Years ago, I made this dish for my mom, and she praised it, saying it was “chef-level” in taste. Today, I’d like to share it with you all—I hope you guys like it!

Key Tips for Making Crispy and Tender Fried Eggplant with Less Oil:
1. Saltwater Marination: Soaking the eggplant in salted water for 10 minutes helps draw out moisture, reduces oil absorption, keeps the eggplant’s color vibrant, and enhances flavor.
2. Coating with Starch: Coat the eggplant in a thin layer of dry corn starch twice. This helps lock in moisture and makes the fried exterior crispier.
3. High-Temperature Quick Frying: Heat the oil to 170-180°C and fry until the surface of the eggplant is slightly golden. This helps reduce oil absorption, giving the eggplant a crispy exterior and tender interior.

Key Points for Stir-Frying the Sauce:
1. Slowly Fry the Doubanjiang: Fry the doubanjiang on low heat to release its red oil and enhance the sauce’s aroma, preventing it from burning.
2. Add Aromatics in Stages: Start by adding the white part of the scallions, ginger, and half of the garlic. Stir-fry until fragrant, then add the green part of the scallions and the remaining garlic for a layered fragrance.
3. Pre-mix the Sauce: Combine the seasonings in advance and pour them into the pan. Stir until it thickens slightly before adding the eggplant to ensure the sauce coats the eggplant better.
4. Add Vinegar at the End: Add 18g of vinegar along the edge of the pan just before finishing to enhance the aroma of the vinegar and prevent it from being destroyed by high heat. This also removes the greasiness of the eggplant.

Ingredients:
• Eggplant: 600g
• Scallions: 2 stalks
• Ginger: 1 small piece
• Garlic: 1 head

Marination Ingredients:
• Salt: 5g
• Corn Starch: 140g
• Water: About 2 liters (enough to submerge the eggplant)

Sauce:

• Corn Starch: 3g
• Soy Sauce (Light): 26g
• Soy Sauce (Dark): 5g
• Doubanjiang: 35g
• Water: 100g
• Sugar: A pinch
• Vinegar: 18g

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