Sour and Spicy Grilled Eggplant
1.
Prepare the ingredients
2.
Wash the eggplant clean and dry it with water, all two petals
3.
Put a diamond-shaped flower about 1cm deep on the eggplant
4.
Coriander, chili and garlic are chopped with a knife
5.
Put the three materials into the container
6.
Add 25ml umami soy sauce
7.
Add 30ml balsamic vinegar
8.
For preparation of stirring and marinating
9.
Grilling machine barbecue stall heating
10.
Place the eggplant skin side down into the baking tray
11.
Brush with 5ml of vegetable oil and close the lid
12.
When the grill prompts to quickly color the eggplant, open the lid and turn the eggplant over
13.
When it stops, take the eggplant out and put it on a plate to cool down
14.
Dry eggplant to lukewarm
15.
Pour the adjusted hot and sour sauce on top and it's ready to be eaten
Tips:
Xiaoyingzi's words:
1. The choice of eggplant should be the long eggplant with the right thickness and the ripe time is the same
2. The speed of roasting the eggplant can be added to the diamond-shaped flower
3. There is no salt, the saltiness is just right, and the weight of the mouth can be reduced by adding a little salt.
4. Baking eggplant in this way avoids the drawbacks of steaming eggplants with a lot of water and drying for a long time, and is especially suitable for cooking in summer where the heat is afraid of heat and the speed is required.
