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なすの冷菜|おうちで中華 /dejima cooking 本格中華の基本・コツさんのレシピ書き起こし

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Number of Videos
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Ingredients

  • Eggplant : 4
  • 塩(なすを浸す用) : 大さじ1
  • 水(なすを浸す用) : 適量
  • 油(なすに塗る用) : 適量
  • (A)醤油 : 大さじ3
  • (A)ごま油 : 大さじ1
  • (A)ラー油 : 大さじ2
  • (A)にんにく(みじん切り) : 3片
  • (A)素焼きアーモンド(みじん切り) : 約20g
  • (A)三つ葉(小口切り) : 2本
  • 水 : 30ml程度
  • 砂糖 : 小さじ1

Time required

30minutes

Procedure

  1. 1) Prepare 00:24

    Cut off the calyx of the eggplant, cut it in half horizontally, and then cut it in half vertically.
    Put water and salt in a bowl and soak for about 10 minutes to drain.
    Oil the surface of the eggplant.

  2. 2) Heat in the microwave 01:21

    Arrange them on a bakeware with the lenticel of 1 eggplant facing up.
    Wrap and heat in a 750w microwave for 6 minutes.
    Remove the rough heat and cool.

  3. 3) Make a combined seasoning 01:50

    Put (A) in a container and mix.
    Add water and sugar in order and mix each time.

  4. 4) 仕上げる 02:37

    2のなすを手で縦に裂き、向きを揃えて皿に並べる。
    合わせ調味料ををかける。

Point

・ Applying oil to the surface of the eggplant prevents discoloration and gives a soft finish.
・ When heating the eggplant in the microwave, wrap it without making a gap so that the hot air does not escape.
・ Coriander or all-purpose onion can be used as a substitute for trefoil.
・ If you cool it in the refrigerator for about 10 minutes, the seasoning will become familiar and it will become even more delicious.

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