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Deep-fried eggplant｜Makana challenge!'s recipe transcription

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A challenge to sprinkle!

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Ingredients

eggplant : 5
ピーマン : 3個
生姜 : 適量
万能ネギ : 適量
削り節 : 適量
(A)出汁 : 500cc
(A)醤油 : 100cc
(A)みりん : 100cc
(A)豆板醤 : 小さじ1/2
揚げ油 : 適量

Time required

30minutes

Procedure

1) Make seasonings 01:38
Put (A) in a pan.
Bring to a boil over heat.
Turn off the heat and let it cool.
2) Preparing the peppers 03:21
Press the bell pepper calyx with your thumb to remove the seeds and cut in half vertically.
Cut in half diagonally.
3) Prepare the eggplant 04:19
Cut off the calyx of the eggplant.
Peel the skin with your favorite peeling method.
Or make a cut.
Cut in half vertically and then in half horizontally.
4) 生姜の下準備をする 06:39
生姜を皮付きのままおろす。
包丁で叩く。
5) 揚げる 07:43
Put 3 in a pan containing frying oil of less than 180 degrees.
Fry from the lenticel of 3.
Fry for 2 minutes inside out while mixing.
Add peppers and fry for 10 seconds.
Take it out into a colander.
6) 油抜きをする 10:07
5に熱湯(分量外)をかけて油抜きをする。
7) 調味料と合わせる 10:28
6を熱いまま1に入れる。
10分〜15分置く。
8) 盛り付ける 10:45
器に盛り付ける。
4と万能ネギと削り節を乗せる。

Point

・ If you don't have soup stock, you can use water and Hon-Dashi instead.
・ Doubanjiang may be replaced with hawk claws.
・ If you want to cool 1 immediately, soak it in ice water.
・ Eggplant and peppers have different frying times, so leave them separately after cutting.
・ During step 4, ginger should be drawn in a circle.
・ If you sprinkle vinegar on the ginger that was grated during step 4, the color will not change for 2 to 3 days.
・ In step 5, put wooden chopsticks in frying oil and if fine bubbles appear, it is a guide that the temperature has risen.
・ In step 5, if you put the ingredients in the frying oil at once, the temperature will drop, so put the ingredients in 2 to 3 times.
・ During step 5, the color is improved by frying from the lenticel of the eggplant.
・ During step 5, do not fry the peppers too much.
・ Remove excess oil while leaving the fried aroma by performing step 6.