Chaoshan recipes taught by my parents, recording their cooking flavors.
Materials
Steps for making stir-fried eggplant (a common home-style dish)
Smash the garlic cloves, peel them, and chop them.
Cut off the ends of three eggplants, wash them, cut them into chunks, and then put them in water to prevent them from turning black.
White eggplant doesn't absorb as much oil, so use about a spoonful. Sauté minced garlic over medium heat, stirring constantly (to prevent the garlic from burning) until fragrant.
Turn up the heat, add the eggplant and stir-fry until it changes color slightly. Add a little water several times and stir-fry until softened. Then add more water and simmer the eggplant (without stirring).
After the eggplant softens, turn the heat to medium and season with a level spoonful of Puning fermented soybean paste (too little will make it bland; you can use a full spoonful of fermented soybean paste). Stir-fry continuously.
Seasoning complete, it's ready to serve. Dad's comments: Too little water, it's too dry. It should have had a little broth left after cooking, and it's definitely not tender enough. The flavor isn't quite there; you could add a full spoonful of fermented bean paste.
Tips for making stir-fried eggplant at home
Doubanjiang (fermented broad bean paste) is quite salty, so you need to control the amount you use.
