Aired (July 30, 2023): Matt Lozano takes the helm as he teaches us how to make his version of braised eggplant with a sauce made from soy sauce and sugar.
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FunTranscript
00:00 [theme music]
00:04 This is what we harvested earlier.
00:11 Do you have a dish in mind?
00:13 Braised eggplant.
00:15 Take it away, brother.
00:17 It's solid.
00:18 So, how do we do this?
00:19 We'll peel the eggplant and cut it into small parts.
00:25 Okay, go ahead.
00:26 Try it.
00:27 It's solid, right?
00:28 What sauce are you going to use?
00:31 Oyster sauce.
00:34 Then, we'll add salt, pepper, and sugar.
00:40 Okay.
00:41 Then, we'll garnish it with scotch.
00:43 I'll prepare your sauce.
00:47 We'll thicken it with cornstarch.
00:54 So, what we'll do is to use the butterfly return technique.
00:59 You're still using the butterfly return technique.
01:03 Right?
01:04 So, it's like...
01:06 It's like...
01:08 Like this, right?
01:10 Yeah, okay.
01:11 That's enough.
01:16 So, when it's cooked, it'll open up.
01:19 It'll soften.
01:21 For your sauce, I added soy sauce and sugar.
01:26 Soy sauce, cornstarch, and vinegar.
01:30 That's it.
01:31 When it's cooked, we can use the butterfly return technique.
01:41 Look at that. It's opening up.
01:47 We'll wait for it to soften so we can open it up for sear.
01:52 Let's season it.
01:53 Let's go. Let's G!
01:55 So, this is our oyster sauce.
01:59 I'll just add it so that we can flip it.
02:05 The color will look good.
02:06 You're just adding oyster sauce.
02:08 It's so simple, right?
02:09 We'll just use one ingredient.
02:11 Let's just wait for it to cook.
02:14 Let's wait for it to brown a bit so that Chef JR can look good.
02:19 I think we can flip it now.
02:22 Beautiful.
02:25 -There you go. -That's what we're looking for.
02:30 -That's amazing. -It looks good.
02:32 Oops, it's stuck.
02:34 It's sinking.
02:36 I'll taste it, Bro.
02:38 -Oh, it's sinking. -There you go.
02:40 Oh, my.
02:41 -It's so good. -It's amazing.
02:44 It's called "Kaneng, Bro."
02:46 There you go.
02:48 That's what I'm talking about.
02:52 We're looking for a consistency that's not too runny.
03:03 -Not too runny. -Yeah.
03:05 Not too runny.
03:09 -There you go. -Okay.
03:11 Simple as that, sir.
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