How to make Sauteed Eggplant
main ingredient: 1 eggplant (150g)
sub-ingredient: 1 tsp salt water for eggplant pickling (salt(coarse salt)) (3g), 2 Tbsp water (30ml), 1/10 onion (10g), 1/2 green chili (5g), 1/2 red chili (5g), 1 Tbsp green onion (chopped), 1/2 tsp garlic (ground) (2g), 1 Tbsp thick soy sauce (15ml), 1 Tbsp cooking oil (15ml), 1 tsp sesame oil (5ml), 1/2 tsp sesame seed (2g), 1/2 tsp sugar (2g)
sub-ingredient: 1 tsp salt water for eggplant pickling (salt(coarse salt)) (3g), 2 Tbsp water (30ml), 1/10 onion (10g), 1/2 green chili (5g), 1/2 red chili (5g), 1 Tbsp green onion (chopped), 1/2 tsp garlic (ground) (2g), 1 Tbsp thick soy sauce (15ml), 1 Tbsp cooking oil (15ml), 1 tsp sesame oil (5ml), 1/2 tsp sesame seed (2g), 1/2 tsp sugar (2g)
alternative ingredient: green chili -> Cheong Yang chili (to enjoy spicier Sautéed Eggplant)
01. Remove the tip of the eggplant and cut into the finger-sized pieces. Place the eggplant and all the ingredients for pickling water in a big bowl, and soak for about 10 minutes then drain water by squeezing.
02. Cut the onion into thin strips and shred green and red chilis the same size as the onion strips after removing the seeds inside.
03. Oil a heated pan and saute the ground garlic and chopped green onion. Add the eggplants then saute until they have wilted. Add the sugar and the soy sauce then keep sauting with mixing them thoroughly.
04. Add the strips of onion, green and red chilies then saute them slightly. Remove from heat and hand mix with seasoning sesame oil and sesame seeds.
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