Ma Po Eggplant in Garlic Sauce

Why the eggplant is blue purple color? Because it has the anthocyanin-based dye.

The anthocyanin-based dye is soluble in water.
It has the property of changing to red in acidic and to blue in alkaline.  Additionally it is an unstable substance, color is likely to change in heat , light, additives , or the like.

Nasuni or Nasu, Eggplant
It is possible to maintain a clear purple more cooked in oil than cooked in hot water, because the anthocyanin is soluble in water.
Nasuni or Nasu, Eggplant
Today’s dinner is Ma Po Eggplant in Garlic Sauce, that is Doubanjiang-based.
Cooking of Ma Po Eggplant in Garlic Sauce
Cooking of Ma Po Eggplant in Garlic Sauce
Ingredients : finely-chopped garlic, ginger and green onion, fry them in oil.
And add chicken soup, doubanjiang, miso, soy sauce and Shaoxing rice wine
Ma Po Eggplant in Garlic Sauce
At last thicken them with “Katakuri-Ko” potato starch.

 

・Nasu
is a eggplant. 茄子(なす)  literally uncertain, there are some story in its origin.
・Katakuri-Ko
is a Katakuri starch originally, which is made of root of Japanese dog’s tooth violet.  However now is mostly potato starch.  片栗粉(かたくりこ) literally “Katakuri powder”