Recipe: Squid, eggplant, stewed egg

Home Cooking Recipe: Squid, eggplant, stewed egg


Today I tried a new dish of Iwasaki Kaiko, squid eggplant stewed egg, which is also very delicious. The original recipe is grilled squid. I think the squid heated after cooling has astringency, so I switched to a new one. Freshly killed squid... The practice is based on Iwasaki’s "Zero-Basic Japanese Family Cuisine"



  1. The squid should be processed into a shovel; the eggplant is stalked and peeled and cut into strips; the shallots are cut into 3cm long; the garlic granules are flattened;

  2. Put 1 scoop of oil in the wok, pour the garlic cloves into the clams, stir fry, add all the seasonings, boil for 2 to 3 minutes, add the eggplants for 2 to 3 minutes, then transfer all the ingredients. Inside

  3. Wait until the soup is rolled up again, sprinkle with shallots; pour in the egg liquid that has been beaten beforehand, cover the lid and turn off the heat, and heat the eggs to a semi-cooked state with residual heat.


In addition to slaughtering, the squid should also ask the stall owner to use hot water to remove the mucus on the surface; if there is no broth, add boiled directly; the eggs should not be overheated and can be eaten at half cooked.

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