Asian eggplant
Thanks to the combination of several steaming and frying techniques and the addition of characteristic spices and soy sauce, this eggplant is tender, juicy, and aromatic.
Preparation: 1h
Medium
Preparation: 1h
Medium
Ingredients:
- 1060 g water
- 60 g soy sauce
- 10 g hot sriracha sauce
- 20 g rice vinegar
- 20 g oyster sauce
- 5 g sugar
- 4 g salt
- 20 g Chives
- 15 g Rice flour
- 1000 g aubergine, raw
- 20 g Oil, sesame
- 40 g Oil, rapeseed
Method of cooking:
- Add 1000 grams of water to the mixing bowl. On the lid of the mixing bowl, place the first floor of the steamer. On the steamer, weigh 1000 grams of eggplants peeled of skin, with stems left on. Season each eggplant with a pinch of salt. Cover the steamer with its lid.
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