Name: Stir-fried dried eggplants that are more delicious than meat - s
Total time: 15 min
Yield: 4
Ingredients: Branch 60g; crushed garlic 1TS; leek 1TS; anchovy broth 150ml; Korean style soy sauce 1TS; thick soy sauce 1TS; the liquid of tuna 1TS; perilla oil 3TS; cooking wine 1TS; Oligosaccharide 1TS; perilla powder 3TS; Sesame oil 1TS

10K Recipe

Stir-fried dried eggplants that are more delicious than meat - s

It tastes better than meat if you soak dried eggplants and stir-fry them deliciously. The chewy eggplant stir-fry removed the old smell and made it delicious.

4 serving

Within 15 minutes

하이디랑

Ingredients

Branch

60g
crushed garlic

1TS
leek

1TS
anchovy broth

150ml
Korean style soy sauce

1TS
thick soy sauce

1TS
the liquid of tuna

1TS
perilla oil

3TS
cooking wine

1TS
Oligosaccharide

1TS
perilla powder

3TS
Sesame oil

1TS

Video

Cooking Steps: STEP 1/10

Soak dry eggplants in water for more than 5 hours

STEP 2/10

You have to soak it in water three or four times in the middle to remove the old smell of the dry eggplant

STEP 3/10

Add water to soak the soaked eggplant and simmer over high heat for 30 minutes.
Prepare boiled eggplants by rinsing them in water and squeezing them out.

STEP 4/10

Add seasoning to the eggplant and mix well

STEP 5/10

Place the seasoned eggplant in a frying pan over medium heat

STEP 6/10

Add 150ml of anchovy broth.
For anchovy broth, you can make it with a pack again or use broth made with anchovies and kelp.

STEP 7/10

Cover and simmer over medium heat to reduce broth

STEP 8/10

Add 2 tablespoons of perilla powder and mix them together. Turn off the heat

STEP 9/10

If you add 1 tablespoon of sesame oil, it becomes more savory

STEP 10/10

It's a delicious rice thief with dried eggplant vegetables that are stir-fried with anchovy broth.

When dried branches are soaked in water for more than 5 hours, you have to change the water three or four times to remove the old smell of dried branches.