Braised eggplant and tofu in Claypot 鱼香茄子煲🍆#veggies#. Eggplant Tofu Claypot is a common veggie dish in Chinese restaurant that goes well with rice or any entree. The reason of using a claypot is to preserve the. Braised Tofu with Seafood and Assorted Vegetables in Claypot 杂锦锅香豆腐.
Get the recipe for Eggplant and Tofu Stir-Fry. Chinese eggplant recipe-Szechuan eggplants(Yu Xiang Eggplant) is often listed as Chinese eggplant in hot garlic sauce. One of the representatives of Sichuan cuisine is Sichuan eggplant, or Yu Xiang Qie Zi(鱼香茄子in Chinese). "鱼香" actually means Fish-Fragrant, is a kind of flavor which is. 這個魚香茄子煲很惹味，佐飯一流。 嗜辣的朋友不妨一試。 換句話說，即減低中風的機會率。 茄子中所含名叫『龍葵鹼』的物質，具有抗癌功效。 當然茄子非常好吃，配合豬肉碎，再加上香辣的醬料去爆香，然後用瓦煲炆煮，尤其美味。 Braising eggplant until just soft and thoroughly flavored is not a common technique in Western-style cooking routines. You can have Braised eggplant and tofu in Claypot 鱼香茄子煲🍆#veggies# using 15 ingredients and 6 steps. Here is how you cook that.
Ingredients of Braised eggplant and tofu in Claypot 鱼香茄子煲🍆#veggies#
- It's 3 of Chinese long eggplants, cut into 1 inch sticks.
- It's 1/2 pack of extra firm tofu, sliced.
- Prepare 1 of potato, diced.
- Prepare 1 cup of Mushroom, sliced (optional).
- Prepare 3 of baby sweet bell peppers, sliced into thin strips.
- You need 1 cup of cilantro.
- Prepare 1/2 cup of Basil.
- Prepare 3 stalks of green Onion.
- Prepare 1 Tsp of tamari.
- Prepare 1 Tsp of Pixian fermented bean paste.
- You need 1 tsp of sugar.
- Prepare 2 Tsp of olive oil.
- Prepare 2 tsp of toasted sesame oil.
- It's 2 of garlic cloves, minced.
- Prepare 2 tsp of galangal, minced(optional).
Hong Shao Kao Fu, (红烧烤麸) is a Shanghainese vegetarian cold appetizer. Kao fu is a form of wheat gluten, often sold dried, that tastes kind of like tofu that is reconstituted and braised in a red-cooked sauce with mushrooms. This is a common dish in the Szechuan province of China, cooked in a delicious Szechuan sauce. It is also called fish fragrant eggplant (鱼香茄子) because this sauce is widely associated with fish in Szechuan cuisine, albeit.
Braised eggplant and tofu in Claypot 鱼香茄子煲🍆#veggies# instructions
- Cut eggplant into 1 inch sticks and soak them in salt water. (It reduces the oil required for sauté).
- While eggplant is soaking. Pan fry extra firm tofu in a flat pan. If you struggling with the sticky issue, nonstick pan can be used for this job. Seal tofu until golden brown..
- In a cast iron wok, sauté garlic, bell peppers and galangal in oil until aromatic. Add pan seared tofu and squeeze dried eggplant. Sauté on medium heat..
- Mix tamari sauce and Pixian fermented bean paste in 1 cup of hot water. Pour into the wok. Stir until the sauce well coated everything and allow it to cook on high heat to reduce liquid. If eggplant is not soft and not tranlucent add more hot water if needed..
- On a Clay pot, heat up 2 tsp sesame oil and sliced green Onion sauté until aromatic..
- Transfer all veggies into the Clay pot and bring it to a boil again. Add finishing herbs, Basil and cilantro right before serving. Serve in the Clay pot..
Cooking oil, garlic, green onion, hot pepper flakes, onion, salt, sesame oil, soy sauce, sugar, toasted sesame seeds, tofu, water. The braised tofu can then be served a number of ways: on a bed of rice and veggies, on top of a citrusy-ginger salad, or in a wrap with Asian touches like bamboo shoots and soy sauce. Spicy Sichuan eggplant is also known as fish fragrant eggplant which translated into Chinese is Yu Xiang eggplant (Chinese: 魚香茄子). Yu means fish in Chinese, Xiang means fragrant/aroma. But this dish has nothing to do with fish at all.