Din Tai Fung-Style Braised Eggplant
ID: 2ead11af...
A recreation of the famous restaurant's braised eggplant, swapping traditional deep-frying for high-heat steaming. Steaming over high heat for a short duration significantly reduces calories and oil absorption while perfectly preserving the eggplant's dreamy, vibrant purple color. It tastes even better after cooling and chilling in the refrigerator.
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🍳 Cooking Flow
Cut the eggplant into sections, marinate with a little salt and sugar for 10 minutes, pat dry the cut surfaces with paper towels, and arrange on a plate. → Prepare the sauce by mixing soy sauce, oyster sauce, chili oil, vinegar, and other seasonings. → Sauté garlic and white scallion parts until fragrant, add the sauce and bring to a boil, stir in chilies and Thai basil, then remove the Thai basil and set aside. → Pour the sauce over the eggplant and place in a steamer with already boiling water; steam over high heat for 5 minutes. → Immediately remove the lid when the time is up, garnish with the reserved Thai basil, and chill before serving for better flavor.
Cooking Steps
Brief Cooking Order
Cut the eggplant into sections, marinate with a little salt and sugar for 10 minutes, pat dry the cut surfaces with paper towels, and arrange on a plate. → Prepare the sauce by mixing soy sauce, oyster sauce, chili oil, vinegar, and other seasonings. → Sauté garlic and white scallion parts until fragrant, add the sauce and bring to a boil, stir in chilies and Thai basil, then remove the Thai basil and set aside. → Pour the sauce over the eggplant and place in a steamer with already boiling water; steam over high heat for 5 minutes. → Immediately remove the lid when the time is up, garnish with the reserved Thai basil, and chill before serving for better flavor.
Introduction
A recreation of the famous restaurant's braised eggplant, swapping traditional deep-frying for high-heat steaming. Steaming over high heat for a short duration significantly reduces calories and oil absorption while perfectly preserving the eggplant's dreamy, vibrant purple color. It tastes even better after cooling and chilling in the refrigerator.
Step 1
Remove the stems from the eggplants and cut them into 5-6 cm sections.
Step 2
Add a pinch of salt and 1 tsp of sugar to the eggplant sections, toss well, and let sit for 10 minutes to release excess moisture.
Step 3
Use paper towels to thoroughly pat dry the moisture released from the cut surfaces, then arrange them neatly in a deep steaming plate.
Step 4
Prepare the signature sauce: In a bowl, combine soy sauce, oyster sauce, chili oil, sesame oil, black vinegar, white pepper, scallop powder, and water; mix well and set aside.
Step 5
In a small pan with a little oil, sauté the minced garlic until slightly golden, then add the white scallion parts and stir until fragrant.
Ingredients List
Important Notes
💡 When choosing eggplants, select the long, slender 'mochi' variety that is smooth, shiny, elastic to the touch, and straight; this ensures a more aesthetically pleasing final dish.
💡 The purpose of adding salt and sugar during marination is to draw out moisture like a sponge so it absorbs the sauce better, not for seasoning purposes.
🔥 The steamer must be preheated until boiling with high-temperature steam before adding the eggplant; this is the key to maintaining the eggplant's vibrant purple color.
❄️ Braised eggplant is intended to be a cold dish. It is recommended to refrigerate or use a vacuum sealer after steaming to help the flavors penetrate deeper; it tastes better after being chilled.
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