Eggplant, zucchini, mushroom stir-fry, roasted eggplant, seasone
Eggplant dishes responsible for summer health. I'll tell you how to make it not lumpy.
5 serving
Within 60 minutes
아이해피
Ingredients
  • Branch
    1ea
  • Young squash
    1/2ea
  • Shiitake mushroom
    2ea
  • Cheongyang red pepper
    1ea
  • Red pepper
    1ea
  • Soy sauce
    2spoon
  • Fish sauce with sand lance extract
    1spoon
  • plum extract
    1spoon
  • crushed garlic
    1spoon
  • Red pepper powder
    1spoon
  • Sugar
    1/2spoon
  • Sesame oil
    1spoon
  • sesame salt
    1spoon
Cooking Steps
STEP 1/10
Put baking soda directly on the eggplant, rub it with your hands, and soak it in water for about 5 minutes. Cut pumpkin and eggplant in half and slice diagonally thinly. Only when the thickness is thin can moisture evaporate quickly and maintain a chewy texture.
STEP 2/10
Remove the Cheongyang red pepper and red pepper seeds and chop them into thin slices.
STEP 3/10
Place the cut branches on a dry ungreased pan so that they do not overlap.You can see the moisture evaporating from branches that are especially watery.
STEP 4/10
I'll put zucchini on top Cook slowly over medium heat to allow sufficient moisture to evaporate. Please be careful not to burn.
STEP 5/10
I'll grill mushrooms, too
STEP 6/10
Place the baked vegetables on a kitchen towel and let cool. It's a side dish that even those who refused to branch by making the soft eggplant chewy will like.
STEP 7/10
Let's make the sauce. Add 1 spoon of sand lance extract, 2 spoons of soy sauce, 0.5 spoon of sugar, 1 spoon of red pepper powder, and 1 spoon of garlic and mix. Don't put the seasoning in at once, but taste it after leaving a little. Mix evenly so that it doesn't clump.
STEP 8/10
Put the sauce on top of the cold vegetables
STEP 9/10
Sprinkle sesame oil and sesame salt and mix gently.
STEP 10/10
Make sure to make chewy eggplant dishes. It's a taste that keeps coming to mind.
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