Pickles You Never Get Tired of Eating—Soy Sauce Eggplant

Name: Pickles You Never Get Tired of Eating—Soy Sauce Eggplant
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: to taste Little eggplant; to taste Soaked soybeans; to taste Coriander; to taste Scallion; to taste Star anise; to taste Ginger; to taste soybean paste; to taste Salt; to taste MSG

Small eggplants simmer gently in a dark soybean-paste broth alongside soybeans, an old-fashioned savory relish that pairs with plain rice.

1 hrNewMedium Pickled & Preserved Boil Sauce Flavor

Instructions

1
Wash the ingredients separately and set aside. Cut the green onions and cilantro into sections.
2
Put a pot on the stove to boil water, throw in star anise and ginger, add the soybean paste and stir evenly to make soybean paste soup
3
The color of the soybean paste soup is about right.
4
After the soup boils, add small eggplants. Season with a large amount of salt.
5
After 30 minutes, when the eggplant is cooked until soft, use chopsticks to check the middle; if it is cooked but the skin is not broken, add the soybeans.
6
After about 5 minutes of adding the soybeans, add the chopped green onions. (Add the white part of the onion first)
7
After the scallions are boiled soft, add the cilantro. (Add the roots and stems first)
8
Once all the cilantro has wilted, you can turn off the heat. Sprinkle in some MSG. At this point, you can taste for saltiness; the soup needs to be a bit salty for the eggplant to have flavor.
9
It's tastier after covering it and letting it cool. The color is not as pretty, but if you put it in the fridge, it can be eaten for a long time.