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Stir-fry (grilled eggplant) | Transcript of Chararinko Cook's recipe

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Chara Rinko

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Ingredients

eggplant : 2 (200g~250g)
生姜 : 7g
sliced red pepper : 少々
塩 : 小さじ1
片栗粉 : 大さじ1
Rapeseed oil (for eggplant) : 小さじ1
(A) Liquor : 大さじ1
(A) water : 大さじ1
(A) Soy sauce : 大さじ1弱
(A) Chicken stock base : 小さじ1/2
(A) Oyster sauce : 小さじ1
(A) Sugar : 小さじ1
酢 : 少々
ごま油 : 少々
小ネギ : 少々
菜種油(生姜用) : 小さじ1

Time required

25minutes

Procedure

1) prepare the vegetables 00:33
Remove the stem of the eggplant and scrape the hard part around the stem.
Cut the eggplant into quarters lengthwise and then cut in half diagonally.
Place the eggplant in a bowl, sprinkle with salt, rub in, and let stand for 5 minutes.
Cut the ginger into strips.
Prepare the sliced chillies.
2) make sauce 02:40
Put (A) in a bowl and mix.
3) Sprinkle with potato starch 03:30
Wash the eggplant from 1 and drain.
Add potato starch and sprinkle.
4) 加熱する 04:43
Heat a frying pan and add rapeseed oil (for eggplant).
Place the eggplant skin side down and cook over medium to high heat for 3 minutes until the color changes.
Flip over and bake until browned.
Take out the eggplant.
Add rapeseed oil (for ginger) to the ginger and stir-fry over residual heat.
Add the chopped red pepper and fry.
Add 2 and turn on the heat to boil.
Put the eggplant back in and entangle it all at once.
Add vinegar and sesame oil and mix.
5) 盛り付ける 08:21
お皿に4を盛る。
小ネギを散らして完成。

Point

・Ginger can be finely chopped.
・Ginger can be replaced with a tube.
・If you don't like spicy food, you can omit the sliced red pepper.
・By sprinkling salt on the eggplant, it softens and removes the smell.
・Cut the green onion into small pieces beforehand.
・It goes well with rice.
・Because it's delicious even when it's cold, it's perfect as a side dish for bento.