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Few days agone this Guardian article mentioned aubergine has to a greater extent than nicotine than other vegetables. Guess I may last addicted to this humble spongy vegetable. I convey posted quite a few oriental recipes amongst aubergine. Aubergine is ane of those vegetables that must last thoroughly cooked to plough over it a silky texture as well as sweetness flavour, utterly delicious IMO. Undercooked aubergine is awful feels as well as tastes similar tasteless chewy sponge.
This recipe is something I threw together that I intend worth posting to share. It's slow only mix as well as steam, build clean cooking. It has 3 layers of ingredients. The salty spicy fishy meat flavor infused the aubergine, as well as the drinking glass noodles absorbed both the juice as well as flavor from the pork as well as aubergine.
Ingredients:
1 large aubergine (eggplant), close 350 - 400g
lxx - 80g dried drinking glass noodles (cellophane noodles), soaked
close 125 - 150g minced pork (ground pork)
ii tbsp dried shrimps, rinsed as well as roughly chopped
four - five cloves garlic, chopped
ii - 3 tbsp chopped ginger
ii tsp Chinese shrimp sauce 咸蝦醬, if shrimp sauce is non available sub amongst 1 tbsp oyster sauce
some lite soy
a pinch of sugar
a lilliputian chilli oil
a lilliputian sesame oil
some chopped saltation onion
Method:
Few days agone this Guardian article mentioned aubergine has to a greater extent than nicotine than other vegetables. Guess I may last addicted to this humble spongy vegetable. I convey posted quite a few oriental recipes amongst aubergine. Aubergine is ane of those vegetables that must last thoroughly cooked to plough over it a silky texture as well as sweetness flavour, utterly delicious IMO. Undercooked aubergine is awful feels as well as tastes similar tasteless chewy sponge.
This recipe is something I threw together that I intend worth posting to share. It's slow only mix as well as steam, build clean cooking. It has 3 layers of ingredients. The salty spicy fishy meat flavor infused the aubergine, as well as the drinking glass noodles absorbed both the juice as well as flavor from the pork as well as aubergine.
Ingredients:
1 large aubergine (eggplant), close 350 - 400g
lxx - 80g dried drinking glass noodles (cellophane noodles), soaked
close 125 - 150g minced pork (ground pork)
ii tbsp dried shrimps, rinsed as well as roughly chopped
four - five cloves garlic, chopped
ii - 3 tbsp chopped ginger
ii tsp Chinese shrimp sauce 咸蝦醬, if shrimp sauce is non available sub amongst 1 tbsp oyster sauce
some lite soy
a pinch of sugar
a lilliputian chilli oil
a lilliputian sesame oil
some chopped saltation onion
Method:
- Mix pork, dried shrimp, shrimp sauce (or oyster sauce), lite soy, saccharide as well as one-half the chopped garlic as well as ginger together.
- Drain soaked drinking glass noodles, cutting into shorter length amongst scissors. Spread the noodles on a deep dish. I used a pyrex dish. Sprinkle on a lilliputian lite soy or pinch of salt.
- Cut the aubergine into fingers. Spread this on overstep of noodles.
- Spread the meat mixture on the aubergine.
- Sprinkle on the residue of garlic as well as ginger.
- Add few tbsp of H2O roughly the dish.
- Drizzle amongst a lilliputian chilli crude oil as well as sesame oil
- Steam for twenty - 25 minutes till aubergine is tender.
- Sprinkle amongst some chopped saltation onion.