Baek Jong-won is a well-known gourmet in South Korea. His biggest hobby is to search for delicious food around the world, and then share the specific recipes of delicious food with everyone on his own food show.

I really like watching Bai Zhongyuan introduce delicious food to Xiao Guo, and I often learn how to make special delicacies from him. Among the delicious food he shared, there was a dish of eggplant braised rice, which impressed me deeply.

Eggplant braised rice is a Korean-style delicacy that Bai Zhongyuan ate when he was in Yanji. What was served at the time was an eggplant stone pot rice. After tasting it, Bai Zhongyuan said that he was shocked by the taste of the eggplant stone pot rice. It was very delicious and made him laugh.

Unforgettable.

Later, Bai Zhongyuan mentioned eggplant stone pot rice in his food show and shared with everyone the recipe of eggplant stewed rice with a similar taste. The prepared eggplant stewed rice looked particularly appetizing.

I also imitated the method taught by Teacher Bai Zhongyuan and tried making eggplant stewed rice several times at home. It won unanimous praise from my family and I ate the whole pot of rice every time.

The recipe of eggplant braised rice is very simple and can be done with just a rice cooker. It is a lazy rice that is very suitable for summer. I will share the detailed recipe with you below!

Ingredients for eggplant stewed rice: 1 eggplant, 2 cups of rice, 1 chive, 1 spoon of light soy sauce, 1/2 spoon of dark soy sauce, 1 spoon of oyster sauce, 1 gram of salt, 1 gram of sugar, 1 spoon of sesame sesame oil, white sesame seeds

(Cooked) 3 grams Preparation steps: 1. The eggplants in this season are full of water, rich in meat, and high in sweetness. They are the most delicious when used to make eggplant stewed rice. The stewed rice can be eaten with a refreshing fragrance and a sweet aftertaste.

2. Heat oil in a pot. Because eggplant absorbs more oil, you need slightly more oil to fry eggplant than other vegetables. After the oil is hot, add chopped green onion and stir-fry until fragrant. If you like the aroma of green onion, you can increase the amount of green onion. Use

Green onions are also available.

3. After the green onions are sautéed, add the sliced ??eggplant slices. The eggplant slices can be sliced ??slightly thin so that they are easier to cook and more flavorful.

4. Stir-fry the eggplant until it is half-cooked, then you can start seasoning. Add salt, sugar, light soy sauce, dark soy sauce, and oyster sauce, stir-fry evenly, and then turn off the heat when the eggplant is half-cooked.

5. Wash the rice, put it into the pot, add an appropriate amount of water, then pour the fried eggplant into the pot together, and operate it like normal steamed rice.

6. After the rice is simmered, sprinkle with a handful of cooked white sesame seeds, then drizzle with a spoonful of sesame sesame oil, stir evenly and it is ready to eat. The texture will be soft and waxy.

When the weather is hot in the dog days of summer and I’m lazy and don’t want to make a fuss about cooking, I will cook a pot of eggplant stewed rice like this, and pair it with refreshing side dishes like cucumber salad. It’s delicious, filling, and not greasy.