Stir-fried tomato and chicken breast in chili sauce | Recipe transcription by kattyanneru
kattyanneru Time required : 20minutes
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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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)
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)
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)
Make a combined seasoning
01:50
Put (A) in a container and mix.
Add water and sugar in order and mix each time. -
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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