Tuesday, September 29, 2015

[Tony's Creation]Stuffed Eggplants with special citron sauce

[Prep: 15 minutes | Cook: 20 minutes| Serve: 4 | Level: Medium] 

.: 材料 Ingredients :.
1- Ground Pork, 450g
2- 1/2 medium onion, peeled, diced
3- 8 canned water chestnut, diced
White sesame seed, 2 tbsp
5- Sesame oil, 1 tbsp
6- 2 medium Chinese eggplants, sliced
7- Cornstarch or flour, tbsp

.: 醃料 Seasoning :.
1- Soy sauce, 1 tbsp
2- Sugar, 1 tsp
3- White pepper, 1/2 tsp
4- Water, 1 tbsp
5- Cornstarch, 2 tbsp)

.: 汁料 Sauce mixture :.
1- 2 tbsp of Korean citron tea))
2- 1 tbsp sugar
2 tbsp Ketchu)
4- 50 ml of hot water

.: 做法 Directions :.
Step 1:

Mix well the pork with the seasonings listed above.  Stir the pork clockwise gently until the pork turns sticky.  Add in the diced water chestnut, onion and mix it well.  Arrange well the egg plants slices.  Coat evenly with cornstarch or flour.  Then take a small portion of pork and press it on top of the eggplants.  Press it well with your hand until the pork stay well on the eggplants.  Brush evenly the sesame oil evenly on the pork.  Top evenly with the sesame seed.
[|'} note :. Wet your hand before press the pork.  Otherwise, the pork will stick on your hand]

Step 2:

Put the pork mixtures on a baking tray wrapped with an aluminum foil (I put them on a baking rack as you can see in the image above).  Grill it in an preheated oven for 10 minutes with 220C or 425F for 18 minutes.  1-2 minutes before the end.  Cook the sauce mixture in a pan over medium heat.  Take the cooked pork mixture out and place them in a dish.   Pour over the sauce and serve it hot.
[|'} 小貼士 :. You can pan-fry the pork instead.  Pan-fry it over medium heat on the pork side first.  Once it is nicely brown, flip over and pan-fry the eggplant.]

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