In season当季Chinese中式
Sichuan Eggplant with Garlic Sauce鱼香茄子
A 4-serving recipe with a 35-minute beginner workflow, exact seasoning and visible checkpoints.茄子配豆瓣酱、姜蒜和葱调味，鱼香来自复合酱汁，这道菜并不放鱼。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
- Cornstarch slurry: stir the stated cornstarch into the stated cold water in a cup until no white lumps remain; stir again right before adding because it settles.水淀粉：把规定量的玉米淀粉放杯中，加规定量冷水搅到无白色结块；下锅前再搅一下，淀粉会沉底。
Cut 1½ lb / 680 g Chinese eggplant into 8-cm batons and toss with ½ tsp fine salt and 2 tbsp cornstarch. Mince 4 garlic cloves and 1 tbsp ginger; slice 2 scallions. Sauce cup: 1½ tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp sugar, 1 tsp cornstarch and ¼ cup water. Measure 1 tbsp chili bean paste (doubanjiang) and 4 tbsp neutral oil.1½磅（680克）长茄子切8厘米条，拌½小匙细盐和2大匙淀粉。4瓣蒜、1大匙姜切末；2根葱切葱花。碗汁：1½大匙米醋、1大匙酱油、1大匙糖、1小匙淀粉、¼杯水。量1大匙豆瓣酱、4大匙中性油。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Prepare 4 cups hot cooked rice before starting the main dish. If starting from dry rice, follow its package directions and yield. Reheat refrigerated cooked rice to 165°F (74°C).主菜开做前备好4杯热熟米饭。若用生米，按包装的煮法和出饭量提前煮好；冷藏米饭复热中心到165°F (74°C)。
Ingredients食材
- Eggplant茄子1.5 lb磅
- Chili bean paste豆瓣酱1 tbsp大勺
- Garlic大蒜4 cloves瓣
- Ginger生姜1 tbsp大勺
- Scallions葱2
- Rice vinegar米醋1.5 tbsp大勺
- Soy sauce酱油1 tbsp大勺
- Sugar白糖1 tbsp大勺
- Cornstarch玉米淀粉7 tsp小勺
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）4 tbsp大勺
- Cooked white rice熟白米饭4 cups杯
- Fine salt细盐0.5 tsp小勺
Method做法
Heat 3 tbsp oil in a 30-cm nonstick skillet and pan-fry the eggplant, turning every 2 minutes. Move it to a plate.
30厘米不粘锅里倒3大匙油，把茄子煎到软，每2分钟翻一次面，煎好盛到盘子里。
A fork slides into the largest piece with no resistance.叉子轻松扎透最大块。
Common mistake & quick fix容易错在哪，怎么补救
If a fork still meets a hard center, cook for 3 more minutes and check again.叉子仍碰硬芯就再煮或烤3分钟重查。
Heat 1 tbsp oil, then stir in the chili bean paste, garlic, and ginger.
把1大匙油烧热，下豆瓣酱、蒜和姜，翻炒。
The spices smell toasted, without smoking.香料出香，不冒烟。
Common mistake & quick fix容易错在哪，怎么补救
If spices darken or smell burnt, discard and start again; burnt spice is bitter.香料变黑或焦味就倒掉重来，焦香料发苦。
Give the sauce in the cup a stir, pour it into the skillet, and let it bubble.
碗汁搅匀了倒进锅里，煮到冒泡。
The sauce coats the back of a spoon and a finger line stays clear.酱汁挂住勺背，手指划线不合拢。
Common mistake & quick fix容易错在哪，怎么补救
If thin, simmer 2 more minutes; if too thick, stir in 2 tbsp broth or water.太稀再煮2分钟；太稠拌入2大匙高汤或水。
Return the eggplant to the skillet, toss gently, scatter with scallions, and serve with rice. Stirred hard: a bowl of fish-fragrant eggplant mash. Turn it gently, just enough to coat. That's when the eggplant still holds its shape, glossy red sauce clinging to it.
茄子倒回锅里轻轻翻匀，撒上葱花，配米饭上桌。猛翻的，一碗鱼香茄子泥。轻轻翻两下就好，茄子才会成块，外面裹着红亮的汁。
The eggplant is glossy red and creamy inside.茄子红亮，里面软糯。
Common mistake & quick fix容易错在哪，怎么补救
Sauce too thick? Add 1 tbsp water.汁太稠加1大匙水。
Know your ingredients认识食材
Ingredients explained食材讲解
Eggplant茄子Absorbs flavor like a sponge. Shiny, taut skin; salting reduces oil absorption.像海绵一样吸味。表皮发亮紧绷；先撒盐可少吸油。
Chili bean paste豆瓣酱Fermented broad-bean chili paste—the soul of Sichuan cooking. Fry in oil until red.发酵豆瓣辣酱，川菜灵魂。下油炒出红油。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Ginger生姜Warming, aids digestion. Choose smooth, taut skin; scrape peel off with a spoon.温性、助消化。选表皮光滑饱满的；用勺子刮皮最方便。
Scallions葱Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
- Rice vinegar米醋
Rice vinegar is mild for Asian dressings and quick pickles; white vinegar is sharper — use less.米醋温和，适合亚洲凉拌和快腌；白醋更冲，要少放。
- Soy sauce酱油
Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
30-cm nonstick skillet, spatula30厘米不粘锅、锅铲
Make it a balanced meal营养搭配建议
Balanced plate: ½ vegetables (stir-fried greens, smashed cucumber), ¼ this dish, ¼ rice or noodles.均衡一盘：½蔬菜（炒青菜、拍黄瓜）、¼这道菜、¼米饭或面。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。