Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce. Steamed scallops with glass noodles - 蒜蓉冬粉蒸带子. Please do subcribe my channel if you like it! 記得SUBSCRIBE我個頻道呀 ! Vegan Chinese aubergine is a simple, naturally vegan dish that is easy to make and which makes for a very Stir in grilled aubergine to warm it up gently.
I usually prepare aubergines "mediterannean style" (read South of France or Italy or Greece or Middle east) with the occasional miso glaze, but this recipe is.
Check out this quick and easy steamed aubergines with punchy peanut dressing.
Arrange the aubergines on a platter and drizzle over the sauce.
You can have Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce using 7 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce
- It's 2 of Aubergines.
- You need 1 of Cucumber.
- It's 150 grams of Boiled baby scallops.
- You need of [Chili, vinegar and miso sauce].
- It's 4 tbsp of Chojang.
- It's 1 tbsp of Japanese leek (chopped finely).
- It's 1 of as required Toasted sesame seeds.
Top with sesame seeds, spring onions, coriander and more chilli oil, if you like. Crisp-tender baby bok choy in a rich, gingery sauce makes a tasty side for chicken or shrimp. Pan Seared Asian Scallops with Zucchini NoodlesAsianCaucasian. Steamed Scallops with vermicelli (How to Cook Scallops Part I)China Sichuan Food. spring onions, garlic cloves, scallops, sesame oil, salt.
Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce instructions
- Slice the aubergines lengthways and cover with cling film. Microwave for 3-4 minutes. Do not overcook in the microwave as the aubergines continue to be cooked by the residual heat..
- To cool down, leave the aubergines to sit inside the cling film. Do not rinse them as they will become watery. After cooling down, tear them lengthways into 3-4 pieces and squeeze out the excess moisture gently..
- Make a decorated cucumber. Make fine and diagonal cuts 1/2 to 2/3 the way down the thickness..
- Turn over to the other side and make fine and straight cuts 1/2 to 2/3 the way down the thickness..
- Cut the cucumber into bite sizes. Sprinkle lightly with salt (not listed in the ingredients) and squeeze out the excess water. If you don't want to bother, cut a cucumber into bite sizes, salt and squeeze out the excess water..
- Add the chopped Japanese leek and toasted sesame seeds to the chojang. Mix well. https://cookpad.com/us/recipes/156778-chogochujang-korean-vinegar-red-chili-miso-sauce.
- Arrange the prepared aubergines, cucumber and baby scallops on a serving plate. Pour over plenty of the chojang..
This All-Purpose Miso Sauce makes simple glazes, marinades, dressings, or dipping sauces for protein, vegetables, and pretty much everything! Steamed to a creamy, melt-in-your-mouth texture, then seasoned with a pungent chili-garlic dressing, this Chinese aubergine salad is simple yet delectable. I love versatile vegetables which can be prepared in various ways and still taste wonderful. Aubergine can definitely make it to my list. A quick and easy Miso-Glazed Aubergine recipe, from our authentic Japanese cuisine collection.
