Hello, I'm First Son!
It didn't turn out as good as I thought, so I had to redo it a few times, which delayed the upload.
Eventually, I found perfect way to make "Eggplant side dishes" with sophisticated taste and doubled chewiness.
Let's check it out!
[Ingredients]
3 eggplants (4 small ones) 400g
1 green spicy chili pepper 10g
1 red chili pepper 10g
Spring onion 5g
1 tablespoon minced garlic 10g
Sesame seeds generously
1 tablespoon perilla oil (for mixing)
A little perilla oil (for seasoning)
Seasoning
1 tablespoon soy sauce (15g)
0.5 tablespoons of anchovy sauce
1 tablespoon plum extract
[Key Points]
1. Cut the eggplant into 1cm thickness and length
(If sliced thinly, the eggplant will be mushy quickly. Slice it along the vertical line for the texture.)
2. Before steaming, mix with 1 tablespoon perilla oil
(The savory scent of the oil permeates into the eggplant, making the texture more chewy.)
3. Steam it just for 4 minutes.
(I experimented with 3, 4, 5, 6 minutes, 4 minutes starting from boiling was the best in a texture and taste.)
4. I do not recommend using tuna sauce for the seasoning
(The smoky flavor is too strong and it overpowers the original taste)
5. I recommend not using red pepper powder.
(It overpowers the sophisticated scent of perilla oil and eggplant)