Eggplant tangsuyuk made with fried rice powder
I put the recipe for eggplant tangsuyuk that I made this week.
2 serving
Within 30 minutes
여사장
Ingredients
  • Branch
    2ea
  • Frying flour
    1cup
  • Water
    1cup
  • Paprika
    1ea
  • Cucumber
    1ea
  • onion
    1ea
Video
Cooking Steps
STEP 1/7
Cut 2 eggplants into large zigzags. Sprinkle a cup of fried rice powder and salt in the bag and put the eggplant you just cut in to block the entrance of the bag and shake it well.
STEP 2/7
Put fried rice powder and a cup of cold water in a large bowl to make dough water, and put the eggplant with fried powder and coat the dough evenly.
STEP 3/7
Put 5 spoons of soy sauce, 5 spoons of vinegar, 5 spoons of sugar and 200ml of water in a frying pan and boil the sauce.
STEP 4/7
You can add potato starch to create a thick concentration, but after adding 1 spoon of potato starch to warm water in advance, it is boiling and the potato starch water is released by looking at the concentration in the sauce.
STEP 5/7
Put enough coconut oil in a frying pan and fry the kneaded branches one by one so that they do not stick.
STEP 6/7
Transfer the fried eggplant to a bowl, add plenty of coconut oil again, and fry the fried eggplant once more time.
STEP 7/7
Transfer the finished sauce and fried eggplant to a bowl and mix or dip the sauce in fried eggplant according to your preference.
When making eggplant dough, if you add a lot of water, the dough coating does not work well, so make a thick concentration. Vegetables in the sauce are convenient because they can save time when cooking on the same day if they are trimmed and stored in advance the previous day. If you make the sauce in advance, you can concentrate on fried eggplants, so it is recommended to make the sauce separately and then stir-fry it in a frying pan or defrost it in a microwave.
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