¿Cómo cocinar ensalada china de berenjena?
Ingredientes
- 400 g eggplant
- 3 g garlic
- 15 ml salsa de soja fina
- 10 ml vinegar
- sal cantidad correcta
- shallot cantidad correcta
- 15 g Corn oil
- red chili oil cantidad correcta
Elaboración paso a paso
- Wash the eggplant to remove the head and tail!
- Cut it short and steam it over high heat, about 15 minutes!
- Tear into strips after a little cooler!
- Finely chop the garlic and sprinkle some salt to marinate for two or three minutes, then chop the shallots into a bowl, boil some hot oil and pour in!
- Put the light soy sauce, balsamic vinegar, and red oil chili in and stir well!
- Pour it on the torn eggplant!
- Sprinkle some chopped green shallot
- Let’s mix it up and eat it, it’s very good.
Notas
1. Buy eggplants that are a little tenderer, the ones that feel sticky to the touch are more tender!
2. Pour the hot oil on the garlic and shallots to make it more fragrant!
Nutrición
Valores nutricionales
Eggplant Salad
Cantidad de la ración
Calorías 124
Calorías provenientes de grasas 72
% Diario recomendado*
Grasa 8g12%
Grasa saturada 1g6%
Grasa Transgénica 1g
Sodio 423mg18%
Potasio 480mg14%
Carbohidratos 13g4%
Fibra 6g25%
Azúcar 7g8%
Proteina 3g6%
Vitamina A 46IU1%
Vitamina C 5 mg6%
Calcio 23mg2%
Hierro 1mg6%
* Los porcentajes de valores diarios se basan en una dieta de 2000 calorías.
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