Stuffed Eggplant Recipe (Hakka Style)
VloĆŸit
- Äas pĆidĂĄn 17. 08. 2021
- đ BROWSE ALL INGREDIENTS & KITCHENWARE - www.curatedkitchenware.com
â€ïž SUPPORT THE CHANNEL - / soupeduprecipes
đ„ąPRINTABLE RECIPE - soupeduprecipes.com/hakka-stu...
Hakka Stuffed Eggplant (ćźąćź¶é żèć) is my favorite way to eat eggplant. You can also use this recipe to make stuffed tofu, pepper, bitter melon, mushroom... Stuffed food is one of those characteristic styles of Hakka cuisine.
INGREDIENTS
For the filling
400 g 14 oz of white fish fillet, cut into chunks
1/2 tsp of salt
1/2 tbsp of soy sauce (Amazon Link - geni.us/XhhnS)
1/2 tsp of sugar
1/2 tsp of sweet paprika (Amazon Link - geni.us/mAIq6)
1/2 tbsp of cornstarch (Amazon Link - geni.us/nVkVi5E)
2 tbsp of chinese cooking wine (Amazon Link - geni.us/Bhf1r)
1/2 tbsp of sesame oil (Amazon Link - geni.us/ru2nQAg)
2 tsp of finely minced ginger
1 tbsp of finely minced garlic
1/4 cup of diced scallion
3 tbsp of water
To make the sauce
1 tbsp of soy sauce (Amazon Link - geni.us/XhhnS)
1 tbsp of oyster sauce (Amazon Link - geni.us/nmsF8)
1 tsp of cornstarch (Amazon Link - geni.us/nVkVi5E)
Some Black pepper to taste (Amazon Link - geni.us/DgDWpIy)
1 cup of water
Others
2-3 Chinese long eggplants
3 tbsp of cornstarch to coat the eggplants
2-3 tbsp of vegetable oil to pan-fry
INSTRUCTIONS
Roughly cut the fish fillet into chunks and put it into the food processor along with the rest of the filling ingredients. Use the on and off mode to blend everything for 20-25 seconds. Donât grind the meat too fine, otherwise, the filling will turn out too mussy. Remove it from the food processor and set it aside.
Slice the eggplant at a 45-degree angle into 1 centimeter thick pieces. Place all the slices on the cutting board. Put a few tbsp of cornstarch into a sieve and lightly dust onto the eggplant cut surface. Repeat this on the other side. Don't dust too much, otherwise, the filling can not attach well. A thin layer of cornstarch will prevent the meat from falling off and it also creates a starch layer on the outside of the eggplant which helps to catch more flavors from the sauce.
Spread a small amount of filling, 1/2 tsp will do, onto the eggplant slice. This will wet the cornstarch lightly and help the meat to fully make contact with the eggplant so it doesnât fall off while cooking. Then put more filling, about 1.5 tbsp, on the top. Shape the edge with a dining knife. This recipe is enough to stuff 3 long skinny eggplants, of course, it depends on the size of your eggplant.
Before cooking, combine all the sauce ingredients in a bowl and set it aside.
Add vegetable oil into a frying pan. Place in the stuffed eggplant with the meat side down and pan fry over medium heat until golden brown. Flip it and fry the other side for a minute or 2.
Pour in the sauce. Be careful with the hot steam coming out. Move around the eggplants so they can absorb more flavors. If your pan is not big enough, you can fry the eggplant in batches. Just remember to divide the sauce in half too.
Transfer the eggplant to a plate. Sprinkle some diced scallion as garnish. Serve with white rice.
Videography / Editing by Austin Schargorodski - austinschargorodski.com/ - Jak na to + styl
How to enter the giveaway:
1. Like the video.
2. Pick 2 designs on our website - soupeduprecipes.com/shop/chopsticks-set/
Giveaway Details:
1. USA, CA, AU, and most countries in Europe can receive products. If you are not in one of these areas, we can send you an equal amount of money through Paypal.
2. We will pick 3 winners randomly on Sunday, August 22nd.
3. Winner gets a beautiful set of ceramic chopsticks (10 pairs total).
Looks so delicious! đ„°đ
I can imagine there are so many different toppings I could put on this.
Thanks so much!đ
Do you have to send it with email on the website ??
This looks delicious đ Cannot wait to try it. I love eggplant đ
M, this looks incredibly delicious! By the way, the measurement of ginger shown on the video needs to be edited.
Iâm going to make this for dinner tomorrow!
Thank you for sharing your cooking knowledge and all these lovely meals with us i know i appreciate it đ
I used to go to a Japanese restaurant in California where the sushi chef used to make a special once in awhile. I tried to go in there on the days that he made it. He would get a Japanese eggplant, cut it in half lengthwise up to the stem (keeping it held together), then he would get a white fish fillet put it in the middle, coat the eggplant with tempura batter, and fry it. Then he'd put a delicious yum yum type of sauce over it. This was before "yum yum" sauce ever came out. Served over rice, this was the most amazing dish and something I still miss. I think I'm going to have to make it.
Is that restaurant still there?
I love your teaching techniques. I have learned not only how but why we do things in cooking.
That knowledge is a true treasure. I use what I have learned in all my cooking cuisines.
my grandpa used to make these for us though he was actually from the chaozhou region. thanks for the useful tip!
I simply love watching you cook you make it so easy to follow along. Keep it up
I canât even imagine what this must taste like but I love all of the ingredients. I especially enjoyed hearing the historical origin of the dish! Thank you!
I picked the Red Phoenix and the Blue Peony. This stuffed eggplant looks delicious đ
I've never been so excited to cook an eggplant dish. Eggplant always intimidates me, maybe because my Mother made the best eggplant dishes.
I like the recipe, I adore the story about how your mom used to make it and how you do it now, I enjoy the short history lesson about the dish, I appreciate the little tips that you include (like to spread a little bit of the meat mixture on the eggplant first), and I love how you make recipes less intimidating. Thank you so much for your content
very interesting way to use eggplant. I've never had this. My favorite eggplant dish is Babaganoush, but I'll try this out.
Holy moly moly! This was an absolute hit at dinner tonight. We now have another way to use this year's bumper crop of eggplant!
I really enjoy the way you describe all the steps to your recipes. Great Job. Don't stop MORE MORE PLEASE. TAKE CARE
your openings in the recent two video have impressed me a lot.
You always make cooking authentic Chinese food look so easy!
I picked pink lotus and blue peony. This looks delicious as do all of your videos. Itâs going on the shopping list for next week. Thanks Mandy!
Such good explanations, I just finished eating one of your dishes. So inspiring. Always a joy watching you.
My all time favourite. Thank you for sharing the recipe.
Your videos are always so informative and interesting - thanks.
Your chopstick's designs are gorgeous. I love the Pink Lotus and Blue Peony Chopsticks.
This channel is fabulous! My meals had been predictable and mundane. These recipes give me a renewed enthusiasm for cooking. I use my metal spatula now and have bought a steel skimmer spoon (which I use for EVERYTHING). Thank you for bringing joy back into my kitchen.
I love learning with you! I have tried several of your recipes and found your instructions to be very easy to follow. Thank you so much!
Beautiful chopstick design, love them all
Made this dish tonight for dinner and me and my wife loved it! Absolutely delicious!
Ooh, you make things look so simple and delicious! Canât wait to give this a try!
Thank you for the recipe!!!!! My aunt made this for us growing up. I love it!
I also enjoy hearing the history of food.
I have tried the Hakka stuffed tofu and LOVED it! Relatively simple and delicious. I'm definitely going to try this, too.
Thank you for all your video's. So nice making homemade Chinese food at home. Also I love how you inform us of the regions the recipes come from. Have a wonderful day.
I love eggplant and I can't wait to make this. Thank you!
I love this type of dishes ie vegies stuffed with meat or seafood. Thnks for sharing
Thank you so Dear Mandy!..As always so very enjoyable!
I love them all but blue peony is probably my favorite and pink lotusđ thanks for the great recipe as well
Blue lotus and pink peony are beautiful! Thank you đ
Been looking for a new way to use eggplant for a while now and this is it. Can't wait to give this a try. Thank you!
Love this recipe! I usually make eggplant with garlic sauce. This is an excellent way to make it along with gai lan on the side. I bought your wok, and have to say, it is the best I have owned. I have another wok with a ring, but now I have an electric stove, so this works much much better! your recipes are concise and delicious. Keep up the good work!
This looks SO GOOD! I will definitely try soon!!!
Thank u so much for your amazing recipes ! đ
Yummm. The new line of chopsticks look amazing.
Thank you, your explanations are superb.
This looks really delicious!
Thank you so much for simplifying the cooking of this dish. Im going to try an oven version wish me luck. Keep on cooking and thanks again.
It looks yummy I must try. Thank you for sharing.
Thank you Mandy for this great recipe. Eggplant is my super favorite vegetable and fish is highly recommended for my diet as a senior citizen. Surely this recipe will be a big addition to my menu. Take care Mandy, you're the best cook. My salute to you đđ
Thank you for the great video. I love eggplant, and this looms yummy and easy!
This looks so good and tasty stuffed eggplants recipe thank you for sharing.
I love all eggplant - but yes indeed, the Chinese and Japanese eggplants I've cooked with have been so much more pleasant in flavor than the big western ones, both flesh and skin. I'm definitely going to give this recipe a go sometime.
so interesting and makes a meal wholesome and an intelligent way to eat more vegetables .. thank you mandy
Thanks for sharing your recipe. I'll try to make it someday. đ·
Thanks for offering a giveaway! Those chopsticks look beautiful. Also, this recipe is perfect for the end of summer. Eggplants are always so cheap right now! Looks delicious đ€€
That is pure delightfulness I never even thought of doing an eggplant like that I didn't think it was possible and here you go and show me the trick and secret I just love it this is a perfect way to incorporate eggplant into your diet that's fabulous
you're a beauty and I love your recipes! Thank you for sharing them.
Eggplant is my fav veg. This looks very yum. I will definitely going to try. Thank you for your effort. God bless.
What I love the most of your videos is the easy to understand and follow your instructions. I made the Braise pork belly it was awesome. Thank you! The chopsticks I like are the Red Dragon and The Rd Phoenix.
Seen few recipes on this dish but yours seems to be the easiest one when come to the trick on making the meat stick to the eggplant. Thanks for the recipe!
Oooooo adding to my list of recipes to try
I absolutely love this girl I love the way she speaks I love how clear her English is she's very pretty she looks like a little doll in her food looks delicious she really makes Asian cooking look super simple
You rock I love all your videos and have learned alot !!!!
sorry to go off topic, but you did a video on sauces and you showed a bottle of mushroom-flavoured vegetarian stir-fry sauce, would you have any idea on how to make it? that stuff's been so hard to find lately lol. maybe you could do a video on it?
czcams.com/video/Fdx8vmvtgCY/video.html
@@SoupedUpRecipes oh ok. awesome!! now i won't have to leave my cousin out of chinese food night lol. he's allergic to shellfish. thanks so much! have a great day!!
Do you have a Chongchinq Chicken recipe you can share? Love your videos! Bought your wok! Itâs awesome. Xoxo
This looks great! Love this one..
This looks amazing and I love eggplant and white fish đđ I'm going to go get what I need ! Have a wonderful day Mandy I love your chop sticks đ
Hey, new subscriber here :)
I've watched some of your videos in the past and the *authentic traditional* recipes are the ones I like the most! The Hakka style stuffed tofu is a favourite and I'd like to see more! Thanks for sharing your knowledgeđâ€
This looks AMAZING
I recently saw a stuffed eggplant dish on a dimsum video and I wanted to learn how to make it. Thank you so much for the recipe, it looks delicious! I love using your wok, it is my absolute favorite!
The chopsticks look wonderful as well. I'm sure they will be excellent quality just like your wok!
I really like the pink lotus designđ thank you for the opportunity to get them in a giveaway!
Me encantan tus recetas y te las entiendo perfectamente Gracias Ăxitos Bendiciones
Oh my, this is very good timing. I am up to my armpits in the long thin type of eggplant you show. I love it though. I will be making this for supper!
I am sorry I always forget to comment after I make the foods you teach us, but I assure everyone that what I make turns out delicious. My family has never been disappointed. I think I mentioned before that the recipes go in my box and are all titled Mandy's _____. I put in whatever the latest is and they are ready to use. : )
Hello Mandy I will be giving this a try soon thank you đ
Pink lotusđźand Red Phoenix đŠđ„so cute ! I'm trying this recipe for sure, looks super easy and good đ
Omg, looks delicious! I must try this! I love eggplant, so this gives me something different with eggplant.
Your dishes look delicious!
Thanks.will try this recipe for tonight dinner..
Hi, Mandy. This recipe looks amazing!! I have some fish to use up and this will be perfect.
I love the blue peony design!
Omg thank you đđż Iâm learning so much from you. I shop at Asian grocery stores and have seen that eggplant, Iâm so glad you told us about the differences.
That looks yummy Mandy!
Ceramic chopsticks, what a wonderful thing!!! I've had resin ones for years and a stainless set that travels with me, but Ooooo ceramic. Honestly had trouble picking just 2 designs they're all lovely.
Those chopsticks are truly beautiful!
Iâm gonna try to cook today because the eggplant is my favorite veg.â€ïžđ
Wow! It looks good
Excellent! You are a talented and lovely young woman :) I always enjoy your videos and sharing your good food with my family!
èȘȘæćŸæ·žæ„ïŒWell done from a fellow Hakka girl!! đđ»đđ»
Love your videos!
This looks so delicious, l will try this next time.đ
I love your videos and your beautiful chopsticks.
This look totally delish, Iâll have to give it a try.
awesome recipe. I like the red dragon and red Phoenix chop sticks
looks like an interesting way to prepare eggplant
Chopsticks are super cute and love stuffed eggplant been using the sandwich method like ur mom would love to try the cornstarch method
This looks yummy đ€€
I have those standard wooden chopsticks & they definitely need replacing đ
Your chopsticks are absolutely stunning! If I don't win, I will absolutely be getting some anyway!
Hi Mandy đ. Like you , my mom taught me to stuff the pork and fish minced in between and itâs harder to cook the middle section. So thank you for this trick ! Now I can make this faster ! And when itâs faster, I will make it more often. Itâs my hubby âs favourite along with stuffed bitter melon. Itâs sooooo good! đđđ
Please keep making more Hakka dishes. It is hard to find Hakka dishes here in restaurants, itâs mostly Cantonese dishes.
I like the peonyâs chopstick best !
Tried it in Urimqi many years ago, loved it! Didnât see it ever since.
I made the stuffed peppers, now i can try with eggplant that I have tonnsssss of!
Definitely like this video đ
Great recipe as always. I may try steaming them, though.
I'd picked the "Red Dragon" and Blue Peony." Wow! I've never heard of this recipe! And it's obviously delicious! Thank you again!
Live eggplant , really going to try this thank you!
I am digging your heat-proof chopsticks! The recipe looks delicious! (How could someone give a thumbs down to something both well prepared and benign?) -Doc
I chose the red dragon chopsticks.
I really like your channel. Keep up the great work you do.
This looks so good! I ate so much eggplant when I lived in China, I donât know why we donât use it more here in the US! For the chopsticks, my favorite designs are the blue peony #1 and then the Red Dragon.