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 it cool down to room temperature, then refrigerate until chilled. Pour the solidified sauce over the dish and serve.
(Rapidly cooling the hot dish allows the flavors 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]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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