Скачать или смотреть Non-Greasy! 🍆 Secret to Crispy Flavored Eggplant | WokWithEva EP13

The Secret to Non-Greasy Crispy Eggplant! 🍆 In Episode 13, I’m sharing the professional techniques behind the viral Shandong dish: Flavored Eggplant (Feng Wei Qie Zi / 风味茄子).

The key to its success? We remove the soft inner core to prevent oiliness and use a 5-minute soak to reduce absorption. To lock in that incredible crunch, I’ll show you the essential double-frying method. Coated in a perfectly balanced 1:1:1:1 sweet and savory sauce, this dish will make you fall in love with eggplant all over again!

If you enjoyed this crispy, flavor-packed recipe, please like this video and *subscribe to @WokWithEva* ➡️ for more authentic Chinese wok cooking tips!

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⭐ *Complete Recipe: Flavored Eggplant (风味茄子)*

👥 Serves: 2–3
🍽️ Prep & Cook Time: Approx. 20 minutes

I. *Main Ingredients*
Chinese eggplant: 1 large (about 400–450 g)
Cornstarch: 60–80 g (For coating)

II. *Aromatics*
Scallions, Garlic, Ginger
Dried red chili: 1–2 pieces (Adjust to preference)

III. *The Perfect 1:1:1:1 Sauce*
Light soy sauce: 1 tbsp
White vinegar: 1 tbsp
Oyster sauce: 1 tbsp
Sugar: 1 tbsp

IV. *Garnish & Finishing*
White sesame seeds
Fresh cilantro

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*⏱️ Chapter Index:*
00:00:00 🎬 Opening: The viral eggplant secret
00:00:23 🍆 Preparing the Eggplant: The core-removal trick
00:01:22 🔥 Frying: The Two-Step Secret to Crispness
00:02:06 🥣 Stir-Frying: Making the 1:1:1:1 sauce
00:03:00 ✨ Tasting: Crunchy, sweet, and savory layers
00:03:26 📋 Ingredients List

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🔗 Explore more authentic Chinese recipes:    / @wokwitheva