{"id":14458,"date":"2019-12-05T05:42:46","date_gmt":"2019-12-05T05:42:46","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2019\/12\/05\/yu-xiang-qie-zi-sichuan-eggplants-nach-fisch-duftende-auberginen\/"},"modified":"2024-11-10T14:07:58","modified_gmt":"2024-11-10T06:07:58","slug":"yu-xiang-qie-zi-sichuan-eggplants-nach-fisch-duftende-auberginen","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2019\/12\/05\/yu-xiang-qie-zi-sichuan-eggplants-nach-fisch-duftende-auberginen\/","title":{"rendered":"Yu Xiang Qie Zi – Sichuan Eggplants \u2013 Nach Fisch duftende Auberginen"},"content":{"rendered":"

Nachdem wir von der Kulinarischen Weltreise<\/a> von Volkermampft<\/a> nach Grossbritanien gereist sind, kommen alle Mitreisenden diesen Monat zu mir nach China. Jap, ich wohne schon seit ueber 30 Jahren in China und es ist und war ein grosses Abenteuer. Vor 30 Jahren gabs noch kein Internet, wo man alles nachsehen konnte, also hatte ich keine Ahnung, wie es in Hong Kong ist. Zudem kamen wir als Familie mit einem 2 Jaehrigen und einem 6 monatigen Baby. Wir reisten Ende des selben Monats des Tiananmen Square Massakers an und unsere Familien machten sich grosse Sorgen. Es war ein Sprung ins kalte Wasser und anfangs alles andere als leicht und einfach! Was ich aber ganz schnell lieben gelernt habe, ist die Chinesische Kueche. Dabei darf man nicht vergessen, China ist riesig gross und jedes Gebiet hat seine eigene Kueche!<\/p>\n

Sichuan, auch \u201cLand des Ueberflusses\u201d genannt, liegt im Suedwesten von China, mit Chengdu als Hauptstadt. Sichuan ist die Heimat des Sichuanpfeffers, und ohne grosses Erstaunen, ist deren Kueche auch ziemlich gepfeffert, doch wird auch sehr viel Chili verwendet.<\/p>\n

Yu Xiang Qie Zi heisst genau uebersetzt \u201cnach Fisch duftende Auberginen\u201d, aber von Fisch ist in diesem Gericht weit und breit nichts zu sehen. Aber in Sichuan werden 23 verschiedene Geschmaecke registriert. Diese gehen von rot-oelig, ueber scharf und sauer, ueber Lychee, bis zu ganz komischen, fuer uns schwer gewoehnbare Geschmaecke. Und einer davon ist der Fisch-Duft Geschmack.<\/p>\n

************<\/p>\n

After we from the Kulinarischen Weltreise<\/a> from Volkermampft<\/a> have travelled to the UK, my travelling friends are now coming to China. Yes, I am excited, as I am living in China for now more than 30 years. It was and still is one big adventure! 30 years ago, there was no internet, where you could check up how it looks in Hong Kong and what is going on here. And to make matters worse we came with a 2-year-old and a 6-month-old baby. We arrived end of the same month of the Tiananmen Square Massacre and of course our families were very worried. It was a jump into cold water and everything else but easy and simple! But what I immediately learned to love is the Chinese cuisine! I learned a lot as China is immensely big and there are many different cuisines!<\/em><\/p>\n

Sichuan, also called \u201cLand of abundance\u201d, is a region in the southwest of China, with its capital Chengdu. Sichuan is the home of Sichuan pepper and of course the kitchen is peppery and spicy, by also adding chili. \u00a0<\/em><\/p>\n

Yu Xiang Qie Zi is translated into \u201cFish-Fragrant Eggplants\u201d. Very confusing, as there is no fish at all in the whole dish. But in Sichuan cuisine there are 23 different flavors; from red-oil flavor, to hot and sour, to lychee and many more -to us- strange flavors. And one of them is the fish-fragrant flavor.<\/em><\/p>\n

\"\"<\/p>\n

Und natuerlich gibt es auf meinem Blog schon einige Chinesische Koestlichkeiten:
\nAnd of course you can find more Chinese delicacies here on my blog:<\/em><\/p>\n

Char Siu – Chinese BBQ Pork Belly<\/a>
\nChinese Pork and Scallion Dumplings<\/a>
\nMarinated Tofu<\/a>
\nYangzhou Fried Rice<\/a>
\nChinese Shrimp Toast with Sesame<\/a>
\nChinese Spring-onion Pancakes<\/a>
\nChinese Fried Noodles<\/a>
\nChinese crispy-soft Coconut Tofu<\/a><\/p>\n

\"Blogger<\/a><\/p>\n

Fuer 4 Personen:
\n3 Auberginen, in ca 5 cm lange Stifte geschnitten
\n1 grosse rote Chilischote, gehackt
\n3 Knoblauchzehen, gehackt
\n1 EL Ingwer, gehackt
\n3 Fruehlingszwiebeln, gehackt
\n2 EL Peanut Oel (oder Sonnenblumen Oel)
\n300 g Schweinehackfleisch (man kann dieses Gericht mit oder ohne Fleisch machen!)
\nEtwas Salz<\/p>\n

Fuer die Sauce:
\n2 EL Soja Sauce
\n2 EL Essig (man kann Rotweinessig verwenden)
\n2 EL Rotwein
\n2 EL Chili Bean Sauce
\n2 TL Maisstaerke
\n1 TL Zucker
\n1 EL Wasser
\nPfeffer nach Wunsch<\/p>\n

Die Auberginenstifte in gesalzenem Wasser einlegen und ca 15 Minuten ziehen lassen. Abgiessen und leicht ausdruecken, dann die Stifte auf Kuechenpapier trocken tupfen. Das Oel in einem Tontopf oder einem schweren Topf erhitzen, die Auberginenstifte dazu geben und braten. Anfangs saugen die Auberginen viel Oel, aber sobald sie weich werden, stoesst das Oel wieder aus. Den gehackten Knoblauch, Ingwer, Chili und die Fruehlingszwiebeln dazu geben und mischen. Jetzt das Hackfleisch dazu geben und unter mehrfachem wenden gut durchkochen.
\nAlle Zutaten der Sauce zusammen mischen. Die Sauce dazu geben und gut wenden, dann den Deckel auflegen und das Gericht auf kleinem Feuer ca 1 Stunde koecheln lassen.
\nDas Gericht kann, wie gesagt, mit oder ohne Fleisch serviert werden. Dazu serviert man weissen Reis.<\/p>\n

************<\/p>\n

For 4 Persons:<\/em>
\n3 Eggplants, cut into 5 cm long stripes<\/em>
\n1 big red Chili, chopped<\/em>
\n3 cloves of Garlic, chopped<\/em>
\n1 tbsp Ginger, chopped<\/em>
\n3 Spring-onion, chopped<\/em>
\n2 tbsp Peanut Oil (or Sunflower Oil)<\/em>
\n300 g ground Pork (You can cook this dish with or without meat!)<\/em>
\nsome Salt<\/em><\/p>\n

For the Sauce:<\/em>
\n2 tbsp Soy Sauce<\/em>
\n2 tbsp Vinegar (you can use red wine vinegar)<\/em>
\n2 tbsp Red Wine<\/em>
\n2 tbsp Chili Bean Sauce<\/em>
\n2 tsp Cornstarch<\/em>
\n1 tsp Sugar<\/em>
\n1 tbsp Water<\/em>
\nPepper as you wish<\/em><\/p>\n

Put the cut eggplants into salted water and let sit for 15 minutes. Drain and slightly push the water out. Then dry with some kitchen paper. Heat the oil in a clay pot or a heavy pot and fry the eggplants. The eggplants will soak up a lot of oil but release it again later. Add the chopped garlic, ginger, spring-onion and chili and mix. Now add the pork and fry well while mixing often.<\/em>
\nMix the ingredients for the sauce well together and add. Turn down the heat, cover the pan and let simmer for approx. 1 hour.<\/em>
\nAs I said you can cook the dish with or without the meat. Serve it with some steamed rice.<\/em><\/p>\n

\"\"<\/p>\n

\"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\"<\/p>\n

Hier sind die Links zu meinen Mitreisenden in diesem Event:<\/strong><\/p>\n

Here are the links to my colleagues entries to this event:\u00a0<\/strong><\/em><\/p>\n

Wilma von\u00a0Pane-Bistecca<\/strong>:\u00a0Yu Xiang Qie Zi \u2013 Sichuan Eggplants<\/a><\/p>\n

und:\u00a0Chinesische Salzwasser Garnelen<\/a><\/p>\n

und:\u00a0Sai Mai lou \u2013 Kokosnuss-Sago Suppe<\/a><\/p>\n

und: Dou Fu Pao – Knuspertofu mit Knoblauch und Salz<\/a><\/p>\n

und: Nian Wuhuarou – Klebriger Schweinebauch<\/a><\/p>\n

Susi von\u00a0Turbohausfrau<\/strong>:\u00a0Fisolen mit Sesam<\/a><\/p>\n

und: Ameisen auf dem Baum<\/a><\/p>\n

Michelle von\u00a0the world most traveled<\/strong>:\u00a0Salziges und Suessigkeiten aus Hong Kong<\/a><\/p>\n

und: Chinesisch Essen in Oldenburg<\/a><\/p>\n

Susanne von\u00a0Magenkratzerl<\/strong>:\u00a0Pfannengeruehrter Gai Lan<\/a><\/p>\n

und: Pfannengeruehrte Reiskuchen mit Pak Choi, getrockneten Shrimps und Ruehrei\u00a0<\/a><\/p>\n

Ulrike von\u00a0Kuechenlatein<\/strong>:\u00a0Chinesische Gemuesebruehe<\/a><\/p>\n

und:\u00a0Scharfe Blumenkohlsuppe mit Glasnudeln<\/a><\/p>\n

und: Suesskartoffelsuppe mit Fenchel und Maronen<\/a><\/p>\n

und: Selleri-Salbeisuppe mit Hafer<\/a><\/p>\n

Katja von Kaffeebohne<\/strong>: Rind mit Cashewnuessen – Xiang Gen Niu Song<\/a><\/p>\n

und: Schwein mit Erdnuessen – Hua Sheng Li Ji<\/a><\/p>\n

Britta von Brittas Kochbuch<\/strong>: Pekingsuppe<\/a><\/p>\n

und: Kung Pao Huhn – vegan<\/a><\/p>\n

Petra von Chili und Ciabatta<\/strong> : Huhn nach Naxi-Art\u00a0mit Chili, gr\u00fcnen Paprika und Erdn\u00fcssen<\/a><\/p>\n

und: Scharfes Schweinefleisch mit Bambussprossen und Pilzen<\/a><\/p>\n

und: Rotgeschmorter Schweinebauch mit Eiern aus Shanghai –\u00a0shang hai hong shao rou<\/a><\/p>\n

Sylvia von Brotwein<\/strong>: Gebackenes Schweinefleisch suess sauer<\/a><\/p>\n

und: Ameisen krabbeln auf dem Baum – Glasnudeln mit Hackfleisch<\/a><\/p>\n

Volker von Volkermampft<\/strong>: Fisch Suess-sauer – der chinesische Klassiker mal anders<\/a><\/p>\n

Karin von Brot und Meer<\/strong>: Chinesische Walnuss-Kekse – knuspriges zum Neuen Jahr<\/a><\/p>\n

Cornelia von Silvertravellers<\/strong>: Putenfleisch mit Ingwer aus dem Wok<\/a><\/p>\n

Simone von Zimtkringel<\/strong>: Teegeraucherte Ente mit Erdnuss Sauce<\/a><\/p>\n

Britta von Backmaedchen 1967<\/strong>: Chinesischer Kuchen<\/a><\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Nachdem wir von der Kulinarischen Weltreise von Volkermampft nach Grossbritanien gereist sind, kommen alle Mitreisenden diesen Monat zu mir nach China. Jap,…<\/p>\n","protected":false},"author":5,"featured_media":162927,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,41,61,639,76,139,42,124,22,44,140,638,46],"tags":[47,66,48,127,26,104],"class_list":{"0":"post-14458","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-asia","10":"category-eggplant","11":"category-from-around-the-world","12":"category-side-dish","13":"category-chili","14":"category-china","15":"category-meat","16":"category-vegetables","17":"category-main-dishes","18":"category-garlic","19":"category-meals","20":"category-pork","21":"tag-asien","22":"tag-eggplant","23":"tag-china","24":"tag-meat","25":"tag-gemuse","26":"tag-herbs","27":"post_format-post-format-gallery"},"yoast_head":"\nYu Xiang Qie Zi - Sichuan Eggplants \u2013 Nach Fisch duftende Auberginen[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2019\/12\/05\/yu-xiang-qie-zi-sichuan-eggplants-nach-fisch-duftende-auberginen\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Yu Xiang Qie Zi - Sichuan Eggplants \u2013 Nach Fisch duftende Auberginen\" \/>\n<meta property=\"og:description\" content=\"Nachdem wir von der Kulinarischen Weltreise von Volkermampft nach Grossbritanien gereist sind, kommen alle Mitreisenden diesen Monat zu mir nach China. 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