Eggplant with Meng's Sauce

Name: Eggplant with Meng's Sauce
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some eggplant; Some Tohoku miso; Some shallot; Some salt

by Flowers bloom into the sea

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Why is it called Mengshi? Hey, because my mother made drops, I still don’t get tired after eating for many years~

When the beginning of autumn is about to begin, someone at home will often give eggplants, pure green eggplants without fertilizers and pesticides~

The sauce eggplant, whether it is purple eggplant or green eggplant, is thick and thin, and tastes the same, but the flavor of soybean paste is different~

The miso is made by relatives. The raw materials are the same, but the result is different. The taste is very different. I was a little surprised~

Eggplant with sauce is very good for rice, and you can eat several bowls of rice with rice, it is delicious~~"

Ingredients

Some Eggplant
Some Tohoku Miso
Some Shallot
Some Salt

Eggplant with Meng's Sauce

1. Remove the stems and wash the eggplant. It is best not to leave too much water on the washed eggplant skin.

2. Cut the cross knife. Mom said that this part is not well cooked and not very tasty, so I cut the flowers with a knife.

3. This frying pan is 28cm and can hold 7 eggplants. Put a small amount of oil in the pan, low heat, and fry slowly.

4. Close the lid to cook faster, and flip as much as possible halfway.

5. Fry until the eggplant is soft.

6. Press it with a spatula and continue frying. This eggplant is too fat and takes a long time.

7. Tohoku miso is here. Before amplifying the sauce, the eggplant must be thoroughly fried in order to be delicious, even if the crust is mushy, don’t use a high fire, slowly fry it over a medium and small fire, and stir frequently.

8. Put a spoonful into a bowl, add some water, and stir the soybean paste to boil.

9. Pour the stirred soybean paste evenly into the soft eggplant.

10. Add appropriate amount of salt, cover and simmer for a few minutes, sprinkle some chopped green onion or chili before serving.

Tips:
1. If the soybean paste is particularly salty, don't add salt in the last step.

2. After the eggplant is washed, it is best to wipe off the moisture on the surface, otherwise the oil will splash out of the pan when it is fried.

3. Fried eggplant must be thoroughly fried to be delicious. I used to enlarge the sauce when the eggplant was not fully fried, but the taste was far from what my mother made, haha.