How Long To Boil Chinese Eggplant at Michael Fornachon blog

How Long To Boil Chinese Eggplant. Combine aromatics with eggplant and stir fry for one minute. Add some salt and sugar. Sprinkle kosher salt on both sides of the eggplant slices. Add the eggplant and sauté over high heat, covered for about 5 minutes, turning the pieces. Add a steaming rack in the water. Push eggplant aside in wok and add another tablespoon of oil. Heat oil in a large nonstick skillet or wok. Then, brush 2 tablespoons of the juice mixture over both sides of the eggplant slices. Once cooked, place the eggplant on an empty plate. Stir these aromatics until they become fragrant. Combine the sauce ingredients in a small bowl, mix well. Sprinkle eggplant with 1 tablespoon cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch. Boil water in a large pot on high heat. Add garlic, red chile peppers, ginger and green onion. Next, add minced garlic and red chilis on top of eggplant.

Heat oil in a large nonstick skillet or wok. Boil water in a large pot on high heat. In a small bowl, whisk the first seven ingredients until blended. Add the eggplant and sauté over high heat, covered for about 5 minutes, turning the pieces. Push eggplant aside in wok and add another tablespoon of oil. Add soy sauce, black vinegar and sugar and stir to combine all. Add some salt and sugar. Add garlic, red chile peppers, ginger and green onion. Combine aromatics with eggplant and stir fry for one minute. Add a steaming rack in the water.

Chinese Eggplant with Garlic Sauce

How Long To Boil Chinese Eggplant Next, add minced garlic and red chilis on top of eggplant. Boil water in a large pot on high heat. Next, add minced garlic and red chilis on top of eggplant. Combine the sauce ingredients in a small bowl, mix well. Then, brush 2 tablespoons of the juice mixture over both sides of the eggplant slices. In a small bowl, whisk the first seven ingredients until blended. Sprinkle kosher salt on both sides of the eggplant slices. Once cooked, place the eggplant on an empty plate. Add some salt and sugar. Stir these aromatics until they become fragrant. Add the eggplant and sauté over high heat, covered for about 5 minutes, turning the pieces. Push eggplant aside in wok and add another tablespoon of oil. Add garlic, red chile peppers, ginger and green onion. Increase the heat to high, add the remaining oil and swirl to coat the pan. Sprinkle eggplant with 1 tablespoon cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch. Combine aromatics with eggplant and stir fry for one minute.