Stir fried eggplant with garlic !!
Ingredient for ６people
Soy sauce 5 Large spoon
Lemon juice 5 Large spoon
Zanthoxylum fructus １bag（12ｇ）Chinese Sansho
Salad oil 1L
Sesame oil 1Large spoon
Salt and pepper 1 pinch
How to make
- Cut the eggplant at about 1 cm length, and peel and cut the edge of the garlic skin.
- Pour the salad oil into the pan and start heating. When the smokes gently rise put the gingko through the boiling oil for about 30 seconds.
- Do the same with garlic for about 1 minute. Put the garlic through the hot oil for about 1 minute.
- Turn over the eggplant in the oil until the surface becomes light brown. Go through the same process about 3 times to fry the eggplants.
- Save the fried eggplant, garlic and garlic into a separate pan.
- Pour 1 large spoonful of sesame oil and stir fry it with the zanthoxylum fructus seeds until it creates an aroma.
- Pour 5 large spoonful of lemon juice, and 5 large spoonful of soy sauce.
- Adjust the taste with Ajinomoto and salt and pepper and put on a lid to finish.
Point in check
Make sure gingko, garlic and the eggplant does not get too soft when they go through boiled hot oil for about a minute or less. Eggplant takes a little longer. After stir frying the zanthoxylum fructus seeds to create the aroma add soy sauce, lemon juice, salt and pepper and Ajinomoto to harmonize the flavor. The eggplant observes a lot of oil, therefor make sure to let it go through heated oil last. Make sure not to put the gingko through oil too long so that it will not turn soft. If you over cook the eggplant, it will turn brown. Make sure to turn over the eggplant with long cooking chopsticks. until the surface turns golden-brown.
After stir frying the zanthoxylum fructus seeds to enjoy the aroma it creates, add lemon juice and soy sauce together. Put the garlic through heated oil a little longer than the gingko. The gingko goes through oil for a v brief time. The combination of the 3 ingredients were a lot better than I expected. Although the garlic was a little harder than I expected it to be. When I put the leftover from the pan into the plastic food storage container to put it in the fridge, I found out that the dish observes the taste better than the first day. I put quite a lot of lemon juice soy sauce and the zanthoxylum fructus seeds, but it was about the right amount. The dish absorbed the flavor of the ingredients.