가지 기름에 볶지 마세요! '이 방법'이면 온 가족이 더위 싹 잊는 시원한 냉국 완성

Have you always eaten eggplant stir-fried in oil during the sweltering summer? Change your mindset! Today, I’m sharing a recipe for a refreshing cold soup that uses a completely different method to help the whole family forget the heat. Check out this magical secret to making eggplant chewy and light without a single drop of oil. Key Tips from the Video Instead of stir-frying the eggplant in oil, steam it in two cups of water to preserve its light and chewy texture. Complete the sweet, sour, and refreshing broth flavor using plum syrup and lemon juice. Do not throw away the eggplant stems; collect them separately and brew them into a natural remedy beneficial for oral inflammation. Be sure to let the cooked eggplant cool slightly before seasoning to maintain its texture and prevent it from becoming mushy. Ingredients Main Ingredient: 1 kg eggplant (8 pieces) Secondary Ingredients: 1 cucumber, 1 onion, 3-5 Cheongyang peppers, 2 red peppers, 4-5 cloves of garlic Broth Seasoning: 1 L water, 4 tablespoons fish sauce, 2 tablespoons soup soy sauce, ½ cup plum extract, 1-2 tablespoons lemon juice Tip: If you do not have plum extract, mix 50cc of sugar and 50cc of vinegar. This hot summer, create a happy dining table for the whole family with this refreshing and healthy cold eggplant soup. Your subscriptions and likes are a great help! Thank you. #EggplantDish #ColdEggplantSoup #SummerHealthFood #HomeCooking #CookingTips #ColdSoupRecipe #Eggplant #Sujin'sKitchen #RefreshingKoreanFood #SideDishes