Yuxiang Eggplant Cakes
A soft, tender Zhejiang dish with savory, salty flavors and classic yúxiāng (fish-fragrant) notes.
Ingredients
Fried eggplant cakes
500 g
Chopped scallion, ginger, and garlic (combined)
50 g
Shaoxing wine
1 tbsp
Sugar
1 tbsp
Doubanjiang (broad bean paste)
1 tbsp
Soy sauce
1 tsp
Vinegar
1 tbsp
Cornstarch
to taste
Instructions
1
Step 1
Wash and peel the eggplant, cut it into chunks, place in a steamer and steam for about 15 minutes, then set aside on a plate to cool.
2
Step 2
Peel the garlic and mince it into a paste. Place in a bowl, add soy sauce, sesame oil, salt, and MSG, and mix until well combined.
3
Step 3
Pour the seasoning sauce over the eggplant and serve.
