[#편셰프의점메추] 레시피도 여러가지🖐🍆 가지가지하는 가지 레시피✨ㅣ KBS방송
KBS Entertain
438,294 views
👩🍳 Editor's Recommended Lunch Menu Recipes 👨🍳
📕 Includes secret tips you won't find anywhere else! 📑
00:00 Fish-flavored Eggplant & Fried Eggplant
[Fried Eggplant]
■ Ingredients **Measurements are in tablespoons!
2 eggplants, cooking oil, potato starch, 1 tbsp sugar, 0.5 tbsp salt, water
■ Instructions
0. Prepare Ingredients
1) Remove the stems from the 2 eggplants and cut them into large pieces while rotating them in a zigzag pattern.
2) Mix 1 tbsp of potato starch with half a cup of water to make a starch mixture.
1. Place the sliced eggplant in a bowl, sprinkle with 1 tbsp sugar and 0.5 tbsp salt, and let it sit for a while until moisture comes out of the eggplant.
2. Add 3 tbsp of potato starch to the eggplant once the moisture has drained and mix.
※ Do not add water; use only the moisture from the eggplant to make crispy fried eggplant!
3. Pour cooking oil into a wok heated over high heat.
4. Add the eggplant to the wok from step 3 and fry over medium heat for 4 minutes.
※ Fry when the area around a chopstick starts bubbling up when inserted into the oil!
5. Sprinkle 2–3 tablespoons of starch water over the eggplant with a spoon and fry for another minute to finish.
※ Sprinkling starch water on the fried eggplant creates clumps, resulting in a snowflake-like texture!
※ Fried eggplant is also delicious dipped in salt!
[Eggplant with Fish Fragrance Sauce]
■ Ingredients **Measurements are in tablespoons! Fried eggplant, 1 clove of ginger, a handful of garlic, 1 green onion, 4 Cheongyang peppers, 1 T sugar, 6 T corn syrup, 2 T soy sauce, 1 T vinegar, 2 T ketchup, two pinches of salt, potato starch, water, cooking oil
■ How to Make
[Eohyang Sauce]
0. Preparing Ingredients
1) Slice one clove of ginger thinly.
2) Mince a handful of garlic and finely chop 1 green onion.
3) Roughly chop the Cheongyang peppers into finger-joint-sized pieces.
4) Mix potato starch and water in a 1:3 ratio to make a starch slurry.
1. Heat a pan over medium heat, add 4 swirls of cooking oil, reduce the heat to medium-low, add the sliced ginger, and stir-fry for 3-4 minutes until it shrinks.
2. Remove the ginger, add the minced garlic, and stir-fry until the garlic turns golden brown. 3. Add the green onions and Cheongyang peppers and stir-fry until the green onions become translucent and the peppers soften slightly.
※ Please add the vegetables in order, as adding them all at once makes it difficult to render the oil!
4. Reduce the heat to low, add 1 tablespoon of sugar, and mix well.
5. Add 6 tablespoons of corn syrup, 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of ketchup, and 2 pinches of salt, and mix.
6. Add 2 tablespoons of the prepared starch mixture and simmer gently until the sauce becomes transparent.
7. Pour the fish-fragrant sauce over the plated fried eggplant to finish! 10:00 Eggplant Rice Bowl
■ Ingredients
1 bowl of rice, 2 eggplants, 2/3 cup (150ml) water, 4T soy sauce, 4T mirin, 1T minced garlic, 2 pieces of onion syrup, grapeseed oil, chives, whole sesame seeds, 1 egg
[Cabbage Egg Scramble] A handful of sliced cabbage, 2 eggs, a pinch of salt, a pinch of pepper
■ Instructions
[Preparing Eggplant Rice Bowl Ingredients]
1. Mix 4T soy sauce, 4T mirin, 1T minced garlic, and 2 pieces of onion syrup to make the sauce.
(*Onion syrup can be substituted with 1T sugar~! / Adding onion syrup may increase the moisture content~)
2. Cut the eggplant in half horizontally, then cut it in half vertically to make four sections, and make slightly deep horizontal cuts.
3. Finely chop the chives. 4. Shred the cabbage for the cabbage and egg scramble / Slice the green onions diagonally / Slice the onions.
[Making Eggplant Rice Bowl]
1. Grease a heated pan, add the eggplant, and grill until slightly browned.
2. Once the eggplant turns golden brown, reduce the heat to medium-low, add 2/3 cup of water, and add only half of the prepared sauce.
3. Mix the sauce and eggplant well, then cover and grill for about 10 minutes, steaming the eggplant.
(*Please flip it over occasionally to prevent burning~!)
4. While the eggplant is cooking, make the cabbage and egg scramble.
Mix 2 eggs, a pinch of salt, and a pinch of pepper with the sliced cabbage.
Grease a heated pan and stir-fry well to finish!
5. Place the scramble on top of the rice and sprinkle with chives.
6. Top with the eggplant and egg yolks, sprinkle with sesame seeds, and the remaining sauce to finish! 16:17 Brie Cheese Eggplant Rolls
■ Ingredients
Brie cheese, eggplant, salt, pepper, olive oil, perilla leaves
■ Instructions
[Preparation]
1. Slice the eggplant thinly and season with salt.
2. Cut the Brie cheese into bite-sized pieces, then sprinkle with salt, pepper, and olive oil.
3. Slice the perilla leaves thinly.
[Making Brie Cheese Eggplant Rolls]
1. Spread out the thinly sliced eggplant, place the Brie cheese on top, and roll it up.
2. Place the rolled eggplant in a pan and gri...
20 Comments
[#편셰프의점메추] 레시피도 여러가지🖐🍆 가지가지하는 가지 레시피✨ㅣ KBS방송
KBS Entertain
438,294 views
👩🍳 Editor's Recommended Lunch Menu Recipes 👨🍳
📕 Includes secret tips you won't find anywhere else! 📑
00:00 Fish-flavored Eggplant & Fried Eggplant
[Fried Eggplant]
■ Ingredients **Measurements are in tablespoons!
2 eggplants, cooking oil, potato starch, 1 tbsp sugar, 0.5 tbsp salt, water
■ Instructions
0. Prepare Ingredients
1) Remove the stems from the 2 eggplants and cut them into large pieces while rotating them in a zigzag pattern.
2) Mix 1 tbsp of potato starch with half a cup of water to make a starch mixture.
1. Place the sliced eggplant in a bowl, sprinkle with 1 tbsp sugar and 0.5 tbsp salt, and let it sit for a while until moisture comes out of the eggplant.
2. Add 3 tbsp of potato starch to the eggplant once the moisture has drained and mix.
※ Do not add water; use only the moisture from the eggplant to make crispy fried eggplant!
3. Pour cooking oil into a wok heated over high heat.
4. Add the eggplant to the wok from step 3 and fry over medium heat for 4 minutes.
※ Fry when the area around a chopstick starts bubbling up when inserted into the oil!
5. Sprinkle 2–3 tablespoons of starch water over the eggplant with a spoon and fry for another minute to finish.
※ Sprinkling starch water on the fried eggplant creates clumps, resulting in a snowflake-like texture!
※ Fried eggplant is also delicious dipped in salt!
[Eggplant with Fish Fragrance Sauce]
■ Ingredients **Measurements are in tablespoons! Fried eggplant, 1 clove of ginger, a handful of garlic, 1 green onion, 4 Cheongyang peppers, 1 T sugar, 6 T corn syrup, 2 T soy sauce, 1 T vinegar, 2 T ketchup, two pinches of salt, potato starch, water, cooking oil
■ How to Make
[Eohyang Sauce]
0. Preparing Ingredients
1) Slice one clove of ginger thinly.
2) Mince a handful of garlic and finely chop 1 green onion.
3) Roughly chop the Cheongyang peppers into finger-joint-sized pieces.
4) Mix potato starch and water in a 1:3 ratio to make a starch slurry.
1. Heat a pan over medium heat, add 4 swirls of cooking oil, reduce the heat to medium-low, add the sliced ginger, and stir-fry for 3-4 minutes until it shrinks.
2. Remove the ginger, add the minced garlic, and stir-fry until the garlic turns golden brown. 3. Add the green onions and Cheongyang peppers and stir-fry until the green onions become translucent and the peppers soften slightly.
※ Please add the vegetables in order, as adding them all at once makes it difficult to render the oil!
4. Reduce the heat to low, add 1 tablespoon of sugar, and mix well.
5. Add 6 tablespoons of corn syrup, 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of ketchup, and 2 pinches of salt, and mix.
6. Add 2 tablespoons of the prepared starch mixture and simmer gently until the sauce becomes transparent.
7. Pour the fish-fragrant sauce over the plated fried eggplant to finish! 10:00 Eggplant Rice Bowl
■ Ingredients
1 bowl of rice, 2 eggplants, 2/3 cup (150ml) water, 4T soy sauce, 4T mirin, 1T minced garlic, 2 pieces of onion syrup, grapeseed oil, chives, whole sesame seeds, 1 egg
[Cabbage Egg Scramble] A handful of sliced cabbage, 2 eggs, a pinch of salt, a pinch of pepper
■ Instructions
[Preparing Eggplant Rice Bowl Ingredients]
1. Mix 4T soy sauce, 4T mirin, 1T minced garlic, and 2 pieces of onion syrup to make the sauce.
(*Onion syrup can be substituted with 1T sugar~! / Adding onion syrup may increase the moisture content~)
2. Cut the eggplant in half horizontally, then cut it in half vertically to make four sections, and make slightly deep horizontal cuts.
3. Finely chop the chives. 4. Shred the cabbage for the cabbage and egg scramble / Slice the green onions diagonally / Slice the onions.
[Making Eggplant Rice Bowl]
1. Grease a heated pan, add the eggplant, and grill until slightly browned.
2. Once the eggplant turns golden brown, reduce the heat to medium-low, add 2/3 cup of water, and add only half of the prepared sauce.
3. Mix the sauce and eggplant well, then cover and grill for about 10 minutes, steaming the eggplant.
(*Please flip it over occasionally to prevent burning~!)
4. While the eggplant is cooking, make the cabbage and egg scramble.
Mix 2 eggs, a pinch of salt, and a pinch of pepper with the sliced cabbage.
Grease a heated pan and stir-fry well to finish!
5. Place the scramble on top of the rice and sprinkle with chives.
6. Top with the eggplant and egg yolks, sprinkle with sesame seeds, and the remaining sauce to finish! 16:17 Brie Cheese Eggplant Rolls
■ Ingredients
Brie cheese, eggplant, salt, pepper, olive oil, perilla leaves
■ Instructions
[Preparation]
1. Slice the eggplant thinly and season with salt.
2. Cut the Brie cheese into bite-sized pieces, then sprinkle with salt, pepper, and olive oil.
3. Slice the perilla leaves thinly.
[Making Brie Cheese Eggplant Rolls]
1. Spread out the thinly sliced eggplant, place the Brie cheese on top, and roll it up.
2. Place the rolled eggplant in a pan and gri...