Easy Way to Cook Perfect Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce

Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to make a distinctive dish, Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce Recipe. 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.

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 that.

Ingredients of Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce

1. Take 2 of Aubergines.
2. Make ready 1 of Cucumber.
3. Prepare 150 grams of Boiled baby scallops.
4. Prepare of [Chili, vinegar and miso sauce].
5. It’s 4 tbsp of Chojang.
6. It’s 1 tbsp of Japanese leek (chopped finely).
7. Make ready 1 of as required Toasted sesame seeds.

The original Chinese Eggplant recipe uses Chinese Black Vinegar - which is very similar to young balsamic vinegar.Baby globe eggplant is really good too.Just rinse, cut into thin wedges.We've served our miso aubergine with a simple grain salad.

Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce instructions

1. 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..
2. 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..
3. Make a decorated cucumber. Make fine and diagonal cuts 1/2 to 2/3 the way down the thickness..
4. Turn over to the other side and make fine and straight cuts 1/2 to 2/3 the way down the thickness..
5. 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..
6. 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.

1. Arrange the prepared aubergines, cucumber and baby scallops on a serving plate. Pour over plenty of the chojang..

Meanwhile, mix the chilli, ginger, garlic, lime zest and juice, soy sauce, sesame oil and spring onions together.Tip this dressing over the aubergine and tofu as soon as it comes out of the oven.Add soy sauce, black vinegar and sugar and stir to combine all.

Using pre cooked grain pouches makes this salad so easy, and a nice change from rice or noodles.In a small bowl, mix together the miso, honey, sesame oil, soy sauce and garlic and then brush the mixture over the scored aubergine.Steamed Scallops with vermicelli in shell with garlic, soy sauce, sesame oil and chopped chili peppers.Steamed Scallop is a famous Chinese dish Set up the steamer, and place the shell on the steamer firstly, place the other ingredients one by one.Firstly the vermicelli and then meat, garlic.