Pickles that You Never Get Tired Of—eggplant in Sauce
1.
Wash the raw materials separately and set aside. Cut scallions and coriander into sections.
2.
Boil water in a pot, throw in star anise ginger, put the soybean paste in, stir and homogenize it into soybean paste soup
3.
The color of miso soup is almost enough.
4.
After the soup is boiled, put the small eggplants. Plenty of salt to taste
5.
After 20-30 minutes, the eggplant is cooked soft, use chopsticks to chop the middle to see that the eggplant is ripe, but when the eggplant skin is not broken, add soybean seeds.
6.
Soybean seeds are placed like green onions for about 5 minutes. (Put the green onion first)
7.
After the green onions are boiled, put the coriander. (First put the roots and stems)
8.
After the coriander is all soft, turn off the heat. Sprinkle MSG. At this time, you can taste the salty and light, the soup has to be salty to taste the eggplant.
9.
It tastes good after the lid is dull and cold. The color is not so pretty. It can be eaten for a long time in the refrigerator.
Tips:
I didn't indicate the amount of this thing because I made it out of my mood. I put more of what I like, and put less if I don't like it. There is no such strict requirement.
The key is the taste of the soup. I don't think the rest is important.
