Braised whole eggplant
This soup is rich in collagen, so if you chill it in the refrigerator, the soup will solidify and become jelly-like. Please refer to the link for how to make the soup. You can also warm it up if you like
How to make it
1
Cut the eggplant in half and make cross-shaped cuts on the surface. Deep fry in hot oil
2
Mix the sauce in a frying pan and heat over medium heat
3
Place the deep-fried eggplant (1) in a tray or Tupperware and pour in the boiling sauce
4
Let cool and then refrigerate until chilled and ready to serve. Serve with the solidified sauce.
(Cooling hot food quickly allows the flavor to penetrate.)
material
-
- Round eggplant
- 1 piece
-
- Fried oil
- Appropriate amount
-
[Tare]
- Chinese soup
- 200cc
-
- soy sauce
- 1 tsp
-
- sugar
- 1 tsp
-
- Oyster sauce
- 3 teaspoons
-
- Perfume
- 1 tsp
-
- ginger
- 1 tsp
[PR]
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