Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, my family's mapo eggplant. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
My family's Mapo Eggplant is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. My family's Mapo Eggplant is something that I’ve loved my whole life.
Great recipe for My family's Mapo Eggplant. This is a basic recipe that I make when I have ground pork and eggplants. My husband never gets tired of it, no matter how many times I make it. Make sure to saute the ground pork until it has become crumbly.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook my family's mapo eggplant using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make My family's Mapo Eggplant:
- Prepare Eggplant (slim Japanese type)
- Take Ground pork
- Get Oil
- Prepare medium-sized thick stalk Japanese leek (the white part)
- Prepare Garlic
- Get Ginger
- Make ready Doubanjiang
- Prepare Tianmianjiang (Chinese sweet bean paste)
- Get ☆Oyster sauce
- Make ready ☆Soy sauce
- Make ready ☆Sugar
- Get ☆Chicken soup stock granules
- Prepare ☆Sake
- Get ☆water
- Make ready Katakuriko (dissolved in 2 tablespoons water)
- Make ready to 2 teaspoons Sesame oil
Placing paper towels underneath the eggplant also. Mapo Eggplant, or what we call Mabo Nasu (麻婆茄子) in Japan, is a delicious stir-fried eggplant dish with ground pork and seasoned with a bold savory sauce. It may remind you of Mapo Tofu, one of the most popular Sichuanese classics. Mapo Eggplant A tasty mapo tofu style dish with the tofu replaced with tender and creamy eggplant.
Steps to make My family's Mapo Eggplant:
- Remove the stems from the eggplants, and cut into large easy-to-eat pieces. Finely chop the Japanese leeks, carrots, and ginger. Mix together the ☆ seasoning ingredients.
- Quickly fry the eggplants in 360°F/180°C oil.
- Heat up 2 tablespoons of oil in a pan, and saute the Japanese leeks, garlic, and ginger. Add the ground meat once it's aromatic, and saute until the meat has completely cooked through.
- Add the Doubanjiang spicy bean paste to step 3, and saute some more. Thoroughly drain the oil from the eggplants at step 2, and mix into the pan.
- Add the mixed ☆ flavoring to Step 4, and lightly boil. Thicken with katakuriko, add sesame oil for fragrance, and it is done ♪
- I doubled the amount of meat, added green peppers, and turned it into Mapo Eggplant over rice. Guys will love this hearty dish and will gobble it all up.
- Extra Box
It may remind you of Mapo Tofu, one of the most popular Sichuanese classics. Mapo Eggplant A tasty mapo tofu style dish with the tofu replaced with tender and creamy eggplant. One of my favourite Chinese dishes has to be mapo tofu for its use of not only the chili heat and numbing Sichuan peppercorn combo but also for its use of another great Chinese ingredient, fermented black beans. Mapo Eggplant is a spin on the Szechuan classic Mapo Tofu. Silky roasted eggplant is topped with a slightly spicy and garlicky bean sauce with ground pork, mushrooms and water chestnuts for an added crunch.
So that’s going to wrap this up with this exceptional food my family's mapo eggplant recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
