Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, steamed aubergine and baby scallops with chili, vinegar and miso sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Add the sesame oil and stir. Remove the tops from the baby aubergines and then slice in half. Seared Scallops With Chorizo Butter, Cauliflower Puree And Pea Shoots: Simply Gourmet.
Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook steamed aubergine and baby scallops with chili, vinegar and miso sauce using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce:
- Make ready 2 Aubergines
- Get 1 Cucumber
- Make ready 150 grams Boiled baby scallops
- Make ready [Chili, vinegar and miso sauce]
- Get 4 tbsp Chojang
- Make ready 1 tbsp Japanese leek (chopped finely)
- Take 1 as required Toasted sesame seeds
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. 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.
Steps to make Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce:
- 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.
An amuse bouche featuring pickled baby beets with herbed goat cheese and candied kumquats. Bacon Wrapped Scallops With Cajun Cream Sauce With Scallops, Bacon, Chives, Sauce, Olive Oil, Onion, Garlic, Tomatoes, Cajun Seasoning, Cream Cheese. 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. Serve over a bowl of steaming hot rice. I added sautéd mushrooms and baby bok choy.
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