This cold dish use oriental eggplant. Usually when cook this dish, deep fried eggplant is a common way to keep the purple of eggplant. Some people blanch eggplant with plenty of water. But I found the easy way to cook eggplant, also can keep the beautiful color of eggplant.Recipe video~https://youtu.be/j03GhYJkLoA

#mychinese #worldonplateThis is a quick and easy Chinese eggplant dish that’s spicy and tangy. The eggplant pieces are so tender. They feel like they almost melt in your mouth 😋If you like my recipes, please follow my Instagram @jenscookingdiary @jenscookdineandtravel

#freeoilrecipeWhat a delicious way to use eggplant! I am a big fan of eggplant. I can cook eggplant in many ways. Most often I cooked it in Indonesian style as bruises eggplant along with chili paste. Eggplants dishes are almost always great in many ways. And it tastes always good no matter how we cook it, stir-fries, steaming, salad, or even braising recipes. It’s always taste amazing. Here I am going to share one of my favorite dish when I was in Hong Kong based on eggplant. Chinese steamed eggplant. But since I have only one eggplant, it wouldn’t enough for two of us. So I am going to add tofu in this recipe.

Boiled tofu is a standard winter dish.I like it but I quickly tire of the same old soy sauce and ponzu flavor.Since the tofu is the main ingredient, only use a small amount of meat.You can also add any other ingredients that you want.You can make 4 large servings of sauce with this recipe. Recipe by Nacchi sencho

This chili pepper miso sauce with vinegar is a variation of the Korean "Chogochujang" sauce, which is often used for sashimi and seasoning for other dishes. I uploaded this recipe because when I combined the leftover sauce with some burdock, it came out really tasty. You can use the sauce with fresh or boiled vegetables, boiled meat (chicken or pork), or sashimi. It's really delicious and very convenient to make a lot so that you have it in stock.The main point is to thoroughly remove all of the water from the burdock after boiling. This recipe uses Korean brand powdered chili pepper, but if you can't get any, you can use ichimi chili pepper powder. But Japanese chili pepper is really spicy, so adjust it to taste. You can also adjust the amount of vinegar and sugar. Recipe by Heartful Kitchen Rei

A slow cooker version of an easy, delicious, and spicyhot family favorite.Because there is minimal liquid in the recipe to prevent a soupy flavor and texture, it would be ideal to be able to give everything a stir and redistribute the chicken at between 2 and 4 hours before eating so all parts of the chicken pieces can soak up seasoning.If you can't manage that because of your schedule, then doing it right when you get home and hopefully at least 30 minutes to an hour before you eat will help.

This is a standard dish for my family during the summer.Both my son and daughter like to eat refreshing dishes, but mostly fish. We only use meat about 1-2 times in one week. We eat meat as a main dish several times a month but since thinly sliced boiled pork is light and refreshing, I mostly make that and just change the sauce.If the pork is boiled on high heat, it will become tough, so absolutely remember to lower the heat and cook the pork patiently. If you drain the water from the pork, the fatty parts will harden and leave a bad feeling in your mouth. It's annoying, but if you use some care, even cheap meat can be moist and tender when boiled. Recipe by Heartful Kitchen Rei

The best way to get a meateater who's never tried tofu to hate it is to serve it as a meat substitute.Because there is no way a brick of soybean curd is ever going to take the place of a juicy steak, or a meaty pork chop, or even a piece of chicken breast. Well, maybe a chicken breast... specially if it's the boneless, skinless kind...But anyways, you don't hate tofu. What you hate is tofu that's served as meat. What you hate is tofu fashioned into *burger* patties. What you hate is when people tell you to just sprinkle some Bacos on tofu and it'll taste just like bacon.You like tofu. You know why? Because firstly, tofu tastes like tofu - mildly nutty and yes, wildly adaptable, but not as a substitute for meat. And when you prepare tofu to complement its flavor rather than mask it, you don't have the undesired effect of finding out that it really doesn't taste just like whatever you sprinkled on it. Secondly, because it is such a simple and elegant food, it takes well to simple, easy, and elegant preparations. :)

When I was a child, my mother learnt how to make this sauce from someone. I have been using this sauce since then. My mother and I made this sauce with roughly measured amounts of ingredients, so our sauces taste different. I decided to create a recipe for this sauce for my children.If you keep a stock gochujangin your fridge, you can easily make chogochujang anytime. In Korea, this sauce is served with boiled trotters. You can keep this sauce in the fridge for about 1 month. You can make it in batches and use anytime. Recipe by Heartful Kitchen Rei

Having fried food late at night is a little too heavy on the stomach, so I made this with plenty of grated daikon for a light meal.To make soft karaage, first mix in the egg with the chicken, then add the flour.The daikon peel has plenty of good nutrients, so keep it when you grate it. Recipe by Tomomon1028

I love eggplants. While I was thinking of dishes to prepare with one of my favorite sweet and savory sauces, this was what stuck!If the skin of the eggplant is tough, peel off some strips in a zebra pattern to make it easier to bite into. Once you add the sauce ingredients it will cook down in no time, so make sure to simmer over low heat. Recipe by pappatyan.

This sauce is not only delicious with mandu, potstickers, egg rolls, wonton, and gyoza, but it's yummy with your steamed rice, as a dip for satay or other meat skewers, or as a dressing for an Asian-inspired cold noodle salad when mixed with a little toasted sesame oil and an additional acid element like a squeeze of lemon or extra rice vinegar.Or, if you ask some of the people who've tried this recipe before, as shots. :PThe recipe makes about 1/3 cup and can be doubled one-for-one.