This sweet and salty dish has tender eggplant, spicy aroma and subtle combined flavors of sauces. A great choice for an exotic dinner and more!
Lightly dipping eggplants in cornstarch and frying them gives them a golden, crispy crust complemented by a savory blend of soy and oyster sauces.
00:00 - Introduction
00:08 - Mixing the marinade ingredients
00:43 - Fry eggplant, onions, garlic
04:05 - Final cooking. Serving the dish
⏱ Cooking time -20 minutes overall. Includes 20 minutes of preparation and cooking + 0 minutes unattended.
🥣 Ingredients:
✔ 500 g (1 lb) eggplant
✔ 2 tbsp. cornstarch
✔ 3 garlic cloves
✔ ½ yellow onion
✔ 2 tbsp. soy sauce
✔ 1 tbsp. oyster sauce
✔ 1 tbsp. sugar
✔ 1 tsp. sesame oil
✔ ½ tsp. salt
✔ 2 stalks of green onion (to serve)
✔ 1 tsp. sesame seeds (to serve, preferably toasted in a dry pan)
🍳How to cook:
1️⃣ Mix the soy sauce, oyster sauce, sesame oil, sugar, salt and 2 tbsp. starch until smooth. Peel the eggplant, cut into 1.5 cm thick slices and dip each slice in starch. Slice the yellow onion into half rings, finely chop the garlic and green onion. Shake off excess starch from the eggplant.
2️⃣ Fry half of the eggplant in a frying pan until golden, turning occasionally for 6-7 minutes, and then place on a paper towel. Then fry the other half of the eggplant, and then fry the onion and garlic in a clean pan.
3️⃣ Pour the sauce into the skillet, add the water and cook for 1 minute. Add the eggplant to the wok, stir and heat for 30 seconds. Place eggplant on a plate, sprinkle with green onions and sesame seeds to serve.
🔗 Full recipe and more detailed description of the process - at the bayevskitchen.com/chinese-oyster-sayce-eggplants/
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Негізгі бет Тәжірибелік нұсқаулар және стиль Сhinese oyster sauce eggplant recipe
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