 |
|
| Braised Eggplants ³½»X¤l | |
| Equipment : | |
| wok & wok chaan | chopper & wooden chopping board |
| jelly mould | measuring jug |
| utility bowl (S) & (L) | utility plate (S) |
| measuring spoon | bamboo chopsticks |
| paring knife | |
| Ingredients : | |
| eggplants | 300 g |
| lean pork | 100 g |
| dried shrimps | 1 tbsp |
| spring onion | 1 stalk |
| garlic | 2 cloves |
| hot bean paste | 1/2 tbsp |
| oil | 3 tbsp |
| Seasoning for pork : | |
| sugar | 1/4 tsp |
| cornflour | 1/4 tsp |
| light soya sauce | 1/2 tsp |
| water | 1 tsp |
| pepper | few shakes |
| sesame oil | few drops |
| Sauce : | |
| stock | 150 ml |
| sugar | 1 tsp |
| cornflour | 1 tsp |
| dark soya sauce | 1 tsp |
| oyster sauce | 1 tbsp |
| Garnish : | |
| red chilli | 1 no. |
| spring onion | 4 stalks |
| Method : | |
| 1. Soak dried shrimps. | |
| 2. Cut chilli into a flower. Cut away the end and the root of spring onion, and shred the two ends of the white stem left. Soak chilli and spring onion in water. | |
| 3. Prepare the sauce. | |
| 4. Clean, dry and mince pork. Season. | |
| 5. Remove skin of garlic. Crush it. Clean a d dice spring onion. Dice dried shrimps. | |
| 6. Clean and cut eggplants into 1 cm thick and 5 cm long strips. | |
| 7. Heat 2 tbsp oil. Stir fry eggplants for 2 minutes. Place them on a plate. | |
| 8. Heat 1 tbsp oil, saute garlic, dried shrimps, spring onion and hot bean paste. Add pork and stir for 2 minutes. Add eggplants and sauce. Bring them to the boil, then simmer until the sauce thickens. Dish up. | |
| 9. Garnish with chilli flower and spring onion curls, and serve hot. | |