If you have ever been to a Chinese restaurant and tasted eggplant in sweet and sour sauce, be sure that the next time you order this particular dish. Chinese eggplant is not only delicious, but also exotic. Try to cook this dish at home, surprise your guests and household and believe me, no one will remain indifferent.
Pick your recipe
You will need
-
- eggplant 2 pcs.
- sweet pepper 1 pc.
- vegetable oil 50 ml.
- sugar 2 tbsp. spoons
- starch 3-4 tbsp. spoons
- soy sauce 50 ml
- rice vinegar 1 tbsp. spoon (to taste)
- garlic 2 cloves
- salt
- water
Instruction manual
1
Wash and peel the eggplant. Cut them into rings 1 cm thick. Divide each ring into 4 or 6 parts, depending on the size of the eggplant. Put the resulting pieces into a container, fill with water and sprinkle with salt so that the eggplant gives juice and lose excess bitterness. Leave them for 30-40 minutes. Do not be alarmed if the water turns dark brown. This is the specifics of eggplant.
2
After 40 minutes, drain the water, rinse the eggplants and lay on a towel to remove excess moisture.
Take a large flat plate, put eggplant on it in one layer, sprinkle starch on top and mix.
3
Pour vegetable oil into a deep skillet, best of all wok, and when it is hot, pour starched eggplant on it. It is desirable that the vegetables lie in a pan in one layer for uniform frying, and so that the pieces do not stick to each other. When the eggplants have a golden hue, remove them from the pan. Try to get vegetables with a minimum amount of oil. To do this, it is best to use an ordinary slotted spoon.
4
Slice the bell peppers into large pieces and fry in the remaining oil for 5 minutes. Pepper should not be fried, it remains half-baked. After all the vegetables are fried, put them back in the pan.
5
It's the turn of the sauce. In a separate bowl, mix soy sauce with 50 milliliters of water and add a teaspoon of starch, grape vinegar, sugar. The taste of the sauce should be sweet and sour. Since soy sauce, depending on the company, is very different, vary the amount of sugar and vinegar in the sauce.
6
Put the pan with cooked vegetables on a medium heat and, stirring the sauce, pour it into the pan. Now your task is to periodically stir the dish so that the sauce does not become sticky and acquire a thick, transparent consistency. Bring to a boil and remove from heat. We try, if desired, add. The dish can be served, both hot and cold. Bon Appetit!
Useful advice
If you don’t have rice vinegar at home, you can replace it with grape or dry wine.
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