Note: Eggplant is also called aubergine or brinjal. If you follow this recipe closely, you will reproduce the familiar flavor of eggplant tofu you have tasted at the Chinese restaurant. I will show you how to prepare this Szchua-style vegetarian dish, with a few variations in the recipe, which I will show you the detail. Therefore, they are absolutely delicious when cooked with Szechuan sauce, which is spicy and savory. This recipe will make about 10-12 fritters.Eggplant and tofu behave like sponges, absorbing any flavor that cooks together. Serve hot with the chilled herb yogurt sauce, as desired.Continue until all the mixture is cooked, dampening your hands as needed to prevent sticking.Then place on a plate with a paper towel to soak any excess oil. When the fritters are golden brown, carefully turn them over and cook another couple of minutes until golden.Place into the hot oil and repeat, cooking about 5 at a time. Grab about a golf ball sized amount of the mixture and form it into a patty shape.When the oil is hot, form the fritters using damp hands to prevent sticking. Cover the bottom of the skillet with a layer of olive oil (about 1/4-inch) and heat over medium heat.
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