Yu Xiang Eggplant Cakes

Name: Yu Xiang Eggplant Cakes
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 500 g Tender fresh eggplant (peeled, cut into connected slices); 75 g Pork, fat and lean (finely chopped); 40 g Egg; 35 g Bean starch (dry bean starch for batter, wet bean starch for filling and sauce); 3 g Sichuan salt; 10 g Pickled chili peppers (seeds removed, finely chopped); 10 g Soy sauce; 15 g White sugar; 5 g Vinegar; 1 g MSG (original text 'Wei Ke'); 50 g Fresh broth; 500 g Vegetable oil; 10 g Ginger (minced); 10 g Minced garlic; 10 g Scallion (cut into rings); 10 g Sesame oil

Sichuan-style yuxiang eggplant cakes feature a golden-red color, a crispy exterior with a tender interior, and a rich, distinctive fish-fragrant flavor.

40 min

Easy

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Ingredients

Tender fresh eggplant (peeled, cut into connected slices) 500 g

Pork, fat and lean (finely chopped) 75 g

Egg 40 g

Bean starch (dry bean starch for batter, wet bean starch for filling and sauce) 35 g

Sichuan salt 3 g

Pickled chili peppers (seeds removed, finely chopped) 10 g

Soy sauce 10 g

White sugar 15 g

Vinegar 5 g

MSG (original text 'Wei Ke') 1 g

Fresh broth 50 g

Vegetable oil 500 g

Ginger (minced) 10 g

Minced garlic 10 g

Scallion (cut into rings) 10 g

Sesame oil 10 g

Instructions

Prepare filling and batter

Mix egg and dry bean starch into a batter. Finely chop pork, place in a bowl with Sichuan salt, wet bean starch, and a small amount of water, and mix well into a meat filling. Remove seeds from pickled chili and finely chop.

Stuff and prepare sauce

Peel the eggplant and cut into connected slices (two cuts with one break, each slice about 3 mm thick). Stuff the meat filling into each eggplant slice one by one. Combine salt, soy sauce, sugar, vinegar, MSG, and wet bean starch with a small amount of fresh broth to make a fish-fragrant sauce for later use.

Fry eggplant cakes

Place a wok over high heat, add vegetable oil and heat to about 150°C. Dip the stuffed eggplant cakes in the batter to coat evenly, then place in the hot oil and fry until the skin sets, then remove. When the oil temperature rises again, return the eggplant cakes to fry until golden yellow, then remove.

Cook sauce and finish

In another wok over heat, add vegetable oil and heat to about 80°C. Add ginger, minced garlic, and pickled chili and stir-fry until fragrant and the oil turns red. Pour in the prepared sauce and add scallion rings. When the sauce thickens, drizzle in sesame oil, then pour over the eggplant cakes to serve.