Popular Post abcdefg Posted August 9, 2013 at 09:05 AM Popular Post Report Share Posted August 9, 2013 at 09:05 AM Egglpant is a dependable and non-fussy ingredient that is easy to find fresh in Chinese markets and it has become a staple of my Kunming diet. I eat it two or three times a week, sometimes in a restaurant and sometimes at home. Had some last night, based on the idea @Skylee introduced a few days ago in another thread and wanted to tell you how it went. As usual, I'll try to go into enough "method" detail to make it easy for you do do it yourself. http://www.chinese-f...tarian-cooking/ The local wet markets have two or three kinds of eggplant. I usually buy the long skinny ones. You can also buy some that are more round and Mediterranean-looking, and some with lighter and darker skin. They are inexpensive. These pictured here cost 1 Yuan each. I wash them and cut them into sections, which makes them easy to julienne, starting out by standing the sections on end. No need to peel them. This time the idea was to steam them, then toss with a spicy fermented tofu (lufu/卤腐) sauce. Two vendors at my usual market make this pungent and spicy fermented tofu in large stone crocks (tanzi/ 坛子。）I usually just buy one chunk because it goes a long way. Sometimes I smear some on a steamed bun 馒头 as a snack. This generous chunk cost 1 Yuan. While the eggplant was steaming, made a sauce of lufu, shaoxing wine 绍兴酒, a little sugar, and some sesame oil (zhema you/芝麻油.) This small market even has a sesame oil vendor where they grind it fresh every day. I use it a lot as a seasoning. They make one variety with un-toasted seeds, and another variety with a darker color and stronger flavor made from toasted sesame seeds. The "light" kind is shown here. When the eggplant is tender, about 10 minutes, I hit it with a sprinkle of aged vinegar (老陈醋/lao chen cu) but no salt since the lufu is salty. Toss and it's ready to eat either as a vegetable side dish, or over rice as a main course, in which case you can call it a gaifan/盖饭。 When you fry eggplant, it soaks up a lot of oil. Steaming it is probably healthier, though in reality I do both. 5 Quote Link to comment Share on other sites More sharing options...
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