Northeast sauce eggplant method.
Introduction: Northeast sauce eggplant is a home-cooked dish with good color and flavor, which is deeply loved by people for its unique sauce aroma and soft and glutinous eggplant taste. This dish is mainly made by simmering eggplant with a special sauce, and the eggplant is soaked in the sauce to give off a rich aroma.
Ingredients required: 300g eggplant.
2 tablespoons of miso
1 tablespoon soy sauce.
3 cloves of garlic. 1 green onion.
Thirteen spices to taste.
MSG to taste.
Cooking oil to taste.
Tools needed: Pan or wok.
Stir spoon. Steps:
Preparation: Wash the eggplant, remove the top stem, do not need to peel, and cut it directly into pieces. Eggplant skin is rich in nutrients, and it would be a pity if you throw it away, so it is recommended to keep it.
Chop the garlic into minced garlic and chop the green onion into chopped green onions for later use.
Production process: Put nothing in the pot, pour the eggplant directly into the pot, and stir-fry over low heat. This method can directly stir-fry the water in the eggplant, so that the processed eggplant will not absorb oil when it is fried again.
Stir-fry the soft eggplant with thirteen spices, soy sauce and chopped green onions.
Add an appropriate amount of water to the fried eggplant, simmer for a while, and collect the soup.
Turn off the heat and add monosodium glutamate and minced garlic and stir-fry evenly.
Remove from pan and serve. Tips & Advice:
Eggplant is more oily, so you should put a little more oil.
In order to avoid excessive oil absorption of eggplant, you can first put the eggplant in a pot and stir-fry it over low heat, so that the water in the eggplant can be stir-fried out, so as to reduce the absorption of oil.
During the simmering process, the amount of water can be adjusted according to personal taste to ensure that the eggplant is soft and glutinous.
The use of miso can increase the flavor of the dish, and if the miso is not available, soybean paste can be used instead.
In order to maintain the color and texture of the eggplant, it is recommended not to add too much water during cooking.
If you prefer a richer taste, you can increase the amount of soy sauce and thirteen spices.
Some chili powder or green peppers can be added to the dish to add some spiciness or color depending on the personal taste.
Pay attention to the heat when collecting the soup to avoid over-drying or over-thinning. If there is too much soup, you can turn on the high heat to dry it up quickly. If the soup is too small, you can add some water in moderation.
In order to better retain the nutrition and taste, it is recommended not to use iron pots for stewing, but to choose pots and pans made of other materials such as non-stick pans or cast iron pots.
The cooking time can be adjusted according to personal taste to achieve a soft or crunchy texture. If you prefer a softer and waxier texture, you can extend the cooking time appropriatelyIf you prefer a crispy texture, you can shorten the cooking time appropriately. However, it is important to note that cooking too short a time may affect the ripeness and taste of the eggplant.
If you don't like to use MSG, you can use chicken essence instead, or omit it.
In terms of preservation, it is recommended to put the prepared eggplant in the refrigerator for refrigeration, which can be stored for 2-3 days. Heat up before serving. If you want to store it for a long time, you can put it in a plastic bag, squeeze out the air, seal it, and store it in the freezer layer of the refrigerator. Once thawed, heat and serve.
Cooking time: about 20 minutes (10 minutes for preparation, 10 minutes for cooking).
Servings: 2-3 servings.
Note: Eggplant in Tohoku sauce is a very home-cooked dish that is very popular in the Tohoku region. Its unique sauce aroma and soft and glutinous taste are deeply loved by people. Autumn and Winter Check-in Challenge