Seared Eggplant and Kimchi Stir-Fry

in #foodlast year

 Seared Eggplant and Kimchi Stir-Fry 

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Today i'm getting to share the Korean fry Eggplant recipe with a tasty sesame rice. The recipe comes from Berlin, from my dear friend Melly. She cooked this recipe the last time I even have visited her within the famous Gotzkowsky flat and that i was amazed by the simplicity and flavourful taste of the eggplant dish. the most ingredients: Eggplant, Ginger & Garlic along side the roasty flavors created by the concentrated tomato and soy give this dish its signature taste. Topped with some peanuts, roasted sesame, pomegranate seeds, and spring onions, simply delicious

I think you guys are getting to fall crazy with this Korean Fry Eggplant recipe. And if you provides it a try, allow us to know! We love seeing your comments, and particularly your Instagram photos. Just tag them Truefoodsblog so we will give them a glance.Korean Rice the way to do:

Cooking during a Pot

This recipe is for brief grain rice (also referred to as sticky rice or Korean/Japanese rice/sushi rice). Traditionally, Koreans don't eat long grain rice or jasmine rice when it involves polished rice.

1 cup (240ml) of rice usually serves 2 people.

Please note that the cooking time may vary counting on the stove type and therefore the amount of rice.

If you're unsure about cooking time, just leave it on low heat for a short time after hitting the boiling point.

It’s the simplest if you don’t open the lid especially after boiling until it’s completely done. If you want to check the rice, close it back quickly.

Rice always cooks better if you soak the rice for a couple of hours before although it’s not necessary. to urge the water ratio right (since the rice will start absorbing the water and you won’t be ready to tell what proportion more water you need), wash and add the proper amount of water before soaking. Then, just cook without adding more water.

Rice Water Ratio

For cooking polished rice during a pot, the rice-water ratio is typically 1 a part of rice & 1⅓ parts of water

The ratio may vary a touch counting on the brand of rice and your personal preference. Some people like their rice more watery than others.

Cooking during a electronic rice cooker

We prefer this manner of cooking our rice just because you are doing not need to worrie if the rice gets to hot or sticky on the pot ground.

A good electronic rice cooker is well worth the investment and provides you the time to focus more on the opposite cooking parts of your dish. Truefoods proofed kitchen equipment tool

Rice Water Ratio

Stays the same: For cooking polished rice using an electronic rice cooker, the rice-water ratio is typically 1 a part of a part of rice & 1 part of water

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