Fried eggplants in Chinese sauce. Chinese eggplant: cooking recipe. Sweet eggplants in Chinese style. The final stage - design and submission

I don’t know, I’m probably one of those who belong to that million-strong army of fans of dishes with eggplants. Especially when the dish is spicy, spicy, with a sparkle.

I came across a recipe for making Chinese eggplants. I admit, I have never prepared such a dish before, so this is a debut. The impressions were only positive. The dish is so tasty and beautiful that it will now often be on our table. However, I can’t call it a dish instant cooking, here it will take time to pre-fry the eggplants in deep fat. But it's worth it.

So, to prepare eggplant in Chinese, you will need eggplant, bell pepper(preferably colored), onion, garlic and ginger. Before deep-frying, the eggplants will be dipped in a starch dough, which requires starch, the white of one egg and water. Will still be needed soy sauce, tomato paste and sesame oil.

The bell pepper should be cut into strips or squares, as you prefer.

Fry it together with chopped onion in vegetable oil until light golden brown. Add chopped chilies and garlic.

And a mixture of starch, water and ground ginger. Ideally, the ginger should be fresh. If you don't have it, then replace it with ground, like I do. Add tomato paste, add water and...

Simmer everything over low heat for about 7 minutes.

In a deep bowl, combine starch with the white of one egg and 5 tablespoons of water. Stir.

Dip the eggplants, pre-cut into bars, salted and squeezed, into this starch-egg mixture.

Preheat vegetable oil for deep frying and drop the eggplant slices there in batches. You should end up with deep fried eggplants like this.

All that remains is to combine the fried eggplants with the sauce. Add one spoon there sesame oil and stir. Place everything on the fire to warm up. Some housewives say that you need to add a teaspoon of sugar. I didn’t add it, since the soy sauce itself already had added sugar.

Chinese eggplants are ready. This snack is ideal when it has already cooled down, and even better when it sits in the refrigerator.

I couldn’t resist adding this photo.

Quite recently, the list of my eggplant recipes was supplemented with another very delicious dish entitled . The very name of this dish suggests that it has oriental roots. Fried ones, of course, are delicious on their own, and thanks to the sweet and sour sauce they turn out incredibly tasty. The sauce will be based on traditional Chinese cuisine ingredients - soy sauce, ginger, balsamic vinegar, garlic and starch.

This sauce can be called classic and traditional for Chinese, Japanese and Korean cuisine. It is used when frying meat or vegetables using the stir-fry method. Balsamic sauce in this recipe you can replace it with sugar or honey, it will also turn out delicious.

This Chinese fried recipe, of course, cannot be called authentic and original. Chinese chefs have their own secrets of cooking, which are often kept strictly secret. But, nevertheless, such fried eggplant in soy sauce tastes close to Chinese cuisine.

Ingredients:

• Eggplants – 1 pc.,
• Soy sauce – 70-80 gr.,
• Balsamic grape vinegar – 1 tbsp. spoon,
• Garlic – 3-4 cloves,
• Ginger – 1 teaspoon,
• Potato starch – 1 teaspoon,
• Sesame for sprinkling
• Sunflower oil

Chinese eggplant – recipe with photo

Let's prepare a dressing for frying eggplants. Pour soy sauce into a bowl.

Peel and pass the garlic into it.

For a sweeter flavor, add balsamic vinegar to the dressing.

Add ground ginger.

Add potato or cornstarch.

Stir until large pieces of starch are completely dissolved. If you want a spicier dish, add a pinch of red pepper or a couple of hot chili peppers to the sauce.

Wash the eggplant and remove the skin. Next, cut it lengthwise into thin slices. Fold them in a stack and cut them lengthwise into thinner strips. Cut the resulting eggplant strips into cubes.

To prepare Chinese eggplant, it is advisable to use sesame oil, but if you don’t have it, then the usual olive oil or oil will do. sunflower oil. Heat a frying pan by pouring vegetable oil into it. After this, add the eggplant pieces.

Stirring with a spatula, fry the eggplants until light golden brown.

Pour the soy sauce dressing over them and stir immediately.

Thanks to the starch and balsamic vinegar, the sauce will begin to thicken and caramelize in just a minute. While frying eggplants in it, it is important to stir them constantly. Fry for no more than 3 minutes.

Chinese fried eggplant in soy sauce transfer to a plate. Sprinkle with sesame seeds. It is recommended to heat the sesame seeds themselves in a dry frying pan before sprinkling, so that they become more fragrant. Serve hot with a traditional side dish chinese style– boiled rice. And you can eat them either with a fork or with chopsticks. I will be glad if this Chinese eggplant recipe is useful to you. Enjoy your meal.

Chinese style eggplant. Photo

The recipe for Chinese-style eggplants and potatoes was brought to Russia by tourists. In the Middle Kingdom, this dish is considered street food and is sold everywhere: from stalls to prestigious restaurants. It should be noted that due to the separate frying of vegetables, soy sauce and starch holding all components together, Chinese version significantly different from fried eggplant with potatoes, which we are used to. We recommend you try it. Total cooking time is 60 minutes.

Ingredients for 2 servings:

• eggplants – 2 pieces;
• potatoes – 4 pieces (medium);
• bell pepper – 2 pieces;
• onions – 1 piece;
• carrots – 1 piece;
• garlic – 3-4 cloves;
• starch – 1 tablespoon;
• vinegar 9% (preferably rice) – 2 tablespoons;
• tomato paste – 1 tablespoon;
• water – 1 glass;
• soy sauce – 2 tablespoons;
• greens – 1 bunch (optional);
• vegetable oil - for frying;
• salt, pepper, other seasonings - to taste.

If you use Bell pepper different colors (red and green), the dish will turn out more beautiful.

Recipe for eggplant with potatoes

1. Wash the eggplants and cut into small thin pieces along with the peel. Sprinkle with salt and stir. Leave for 20 minutes to allow the pulp to release juice.

2. Cut the peeled, washed potatoes into thick pieces.

3. Heat a frying pan or deep cauldron with vegetable oil. Fry the potatoes until golden brown and a light crust appears. Add salt. Place the pieces on a sieve or paper napkins to remove any remaining oil.

Attention! To fry all vegetables, you need to periodically add oil. Cook the next batch only after the oil is completely hot.

4. Fry the onion, chopped into large cubes, until golden brown. Like potatoes, place on napkins or a sieve.

5. Squeeze the juice out of the eggplants and fry the dry pulp until half cooked. Add peeled and cut into large pieces carrots. Keep in the pan until the eggplants turn golden brown. Lightly salt.

6. Add chopped eggplants small pieces garlic and onion. Fry for 1 minute.

7. Place potatoes and bell pepper cut into small cubes in a frying pan. Salt, pepper, add seasonings and spices. Mix. Simmer covered for 1 minute.

8. Mix water, starch, vinegar, tomato paste and soy sauce in a deep bowl. Wait 2-3 minutes.

9. Pour the sauce into the frying pan with vegetables. Simmer for 5 minutes over medium heat until the sauce thickens.

10. Place the finished Chinese-style potatoes and eggplants on plates and sprinkle with chopped herbs. Serve as a separate dish.

Chinese cuisine always fascinates with its bright taste and aroma. Many people are accustomed to the fact that various Chinese treats are served in many Chinese restaurants and cafes, but you can make them yourself at home.

So we’ll tell you how to make your own Chinese eggplants. They turn out very juicy, aromatic and unusual. Moreover, preparing them will not take you too much time.

Eggplants in sweet and sour sauce

Detailed preparation:

Recipe for eggplants with potatoes and sweet peppers

For cooking you will need the following components:

• two eggplants;
• 2-3 potato tubers;
• two or three sweet peppers;
• 1 large spoon of cornstarch;
• glass of water;
• 80 ml soy sauce;
• 3 garlic cloves;
• fresh green onion – 8-9 feathers;
• vegetable oil for frying;
• a little salt;
• granulated sugar – 30 grams.

The cooking process will take 1 hour 20 minutes, calorie content – ​​345 kcal.

Cooking process:

1. Eggplants need to be washed and cut into cubes;
2. Potato tubers must be peeled, washed and cut into squares;
3. You need to remove the seeds from the sweet pepper, then it is washed and cut into squares;
4. Wash the onion stems and cut into thin rings;
5. Place a frying pan on gas, add oil and heat it up;
6. Add to hot oil and fry on all sides until done;
7. Using a slotted spoon, place the potato pieces into a plate;
8. Next, add the eggplants to the frying pan and fry. It is best to cook them until half cooked so that they do not turn out to be porridge;
9. Place the fried vegetables on a plate;
10. If necessary, add more oil and add pieces of pepper;
11. Fry the pepper for 3-4 minutes and also place it on a plate with a slotted spoon;
12. First add onion rings to hot oil, then lay out pieces of garlic;
13. Mix everything and fry until a garlic aroma appears;
14. After this, put all the vegetables back into the frying pan with oil, onion and garlic, put on the fire and simmer. Add 2-3 large spoons of water;
15. Meanwhile, dilute the starch in a glass of water until smooth, it is important that there are no lumps;
16. Add soy sauce, granulated sugar and salt to the pan with vegetables. Stir everything;
17. Then fill with starch solution;
18. As soon as the sauce thickens, everything can be removed from the stove.

Chinese eggplant in batter

What we will need for cooking:

• two eggplants;
• carrots – 2 pieces;
• zucchini - 1 piece;
• one onion;
• three garlic cloves;
• one egg;
• 30 grams of starch powder;
• a large spoon of granulated sugar;
• a little soy sauce to your taste;
• rice vinegar at your discretion;
• A little mustard oil to your taste;
• maybe a small fork Brussels sprouts, optional.

The cooking period will be about 75 minutes, calorie content – ​​354 kcal.

Cooking procedure:

1. We wash the vegetables well;
2. Remove the skin and dirt from the carrot root;
3. Next, cut the eggplants, zucchini, and carrots into strips;
4. Break the egg, separate the white and yolk;
5. Place egg whites in a cup and add starch powder. Mix all components well. This will be the future batter;
6. Next, pour a little soy sauce into the dough and mix;
7. Pour the prepared batter over the eggplants, mix everything well;
8. Shred the cabbage into small pieces;
9. Place a frying pan on the stove, add oil and heat it up;
10. Add carrot slices and fry until half cooked;
11. Next, place pieces of zucchini and cabbage on the heated oil. Stir and cook for about a minute;
12. Add oil to a separate frying pan and place on the stove;
13. Fry the eggplants in small portions until golden;
14. After this, put all the vegetables in one frying pan, sprinkle with sugar and pour over soy sauce;
15. Cut the onion into cubes and place in a roasting pan with the rest of the ingredients;
16. Fry everything over low heat for 20 minutes, stirring constantly;
17. At the end, we peel the garlic, it should be passed through a garlic press and added to the vegetables;
18. Transfer to a plate and serve hot.

Eggplant with meat and ginger

Components:

• 2 eggplants;
• pork pulp – 300 grams;
• 2 garlic cloves;
• chili pepper - pod;
• a slice of ginger root;
• 2 carrot tubers;
• 100 ml soy vinegar;
• apple cider vinegar – 30 ml;
• water – 80 ml;
• cane sugar – 50 grams;
• vegetable oil.

The cooking process will take no more than 1 hour 15 minutes, calorie content – ​​370 kcal.

How to cook:

1. Wash the eggplants and cut into cubes;
2. Rinse the carrot roots, remove the skins and cut into strips;
3. Rinse the meat with cool water and wipe with a paper towel;
4. Cut the meat into small rectangles;
5. Rinse the chili pepper and chop into thin slices;
6. Peel the skin from the ginger root and rub it with a grater or cut it into small pieces with a knife;
7. Remove the skin from the garlic cloves and pass through a garlic press;
8. Add vegetable oil to a deep frying pan with a thick bottom and place on the stove;
9. Place pieces of meat into hot oil;
10. Fry the meat until golden;
11. After this, put the meat on a plate and set it aside;
12. Next, place the eggplants in the roasting pan and fry until half cooked. Place the eggplants on a plate and set aside;
13. Next, put the carrots in the frying pan, season it with grated ginger, hot pepper and garlic;
14. Stir the carrots and fry for a few minutes;
15. After that, add meat and eggplant to the carrots. Stir everything, fry over low heat;
16. Pour soy sauce into a deep cup, Apple vinegar, granulated sugar and add water;
17. Pour the prepared sauce over all the ingredients in the frying pan;
18. Bring everything to a boil and simmer for 7 minutes;
19. After this, remove everything from the heat, put it on a plate, sprinkle with chopped herbs and sesame seeds.

Eggplant in soy sauce with chicken and eggs

What you will need for preparation:

• eggplants – 4 pieces;
• 800 grams of chicken fillet;
• 4 large spoons of soy sauce;
• red wine vinegar - 2.5 large spoons;
• granulated sugar – 80 grams;
• egg - 1 piece;
• a piece of ginger root;
• 2 garlic cloves;
• 15 grams of starch powder;
• sesame seeds – 1 small spoon;
• a pinch of ground red pepper.

The cooking process will take about 80 minutes, calorie content – ​​370 kcal.

What cooking looks like:

1. Wash the chicken fillet and cut into small strips;
2. Next, wash the eggplants and cut them into cubes;
3. Place a roasting pan on the stove, pour in vegetable oil and heat it up;
4. Place the slices in heated oil chicken meat and fry until done;
5. Remove the chicken into a cup and set aside;
6. Peel the garlic and cut into small pieces;
7. Rub the peeled ginger root on a fine grater;
8. Place the egg in a bowl and beat;
9. Pour the egg into the eggplant and stir;
10. Place eggplant cubes with egg in a frying pan, add garlic, ginger and 2.5 tablespoons of water;
11. Cover everything with a lid and cook over low heat, stirring constantly. All liquid should evaporate;
12. Pour soy sauce into a separate cup, add vinegar, add sesame seeds, starch, pepper and granulated sugar;
13. Stir all components;
14. Next, add pieces of chicken to the eggplants and pour the sauce over everything;
15. Cook everything over high heat and bring to a boil;
16. Then reduce the heat and cook until the sauce thickens;
17. After this, put everything on a plate and serve along with rice.

Culinary subtleties

• First, the eggplants should be salted and allowed to stand for 15 minutes so that all the bitterness comes out of them;
• after cooking, vegetables can be sprinkled with chopped cilantro, parsley and sesame seeds;
• This dish is best served with boiled rice.

Chinese eggplants add variety to your daily menu. This dish will add bright colors that will definitely suit the taste of both you and your family members. Moreover, in order to make this treat, you don’t need to have super abilities, everything is simple and easy!

If you've ever been to Beijing, you've probably tried these eggplants. They were most likely served with rice that had been fried with an egg. The recipe for preparing these eggplants turned out to be simple and, most importantly, accessible to our housewives, as it does not require special overseas seasonings, spices or miracle ingredients. Main secret, perhaps, the only thing is to put your soul into the dish, and then it will turn out even tastier than that of Asian chefs.

Recipe Information

Cuisine: Asian.

Total cooking time: 30 min.

Number of servings: 4 .

Ingredients:

• eggplants – 0.5 kg
• red bell pepper – 0.3 kg
• onion – 1 pc.
• chicken egg – 1 pc.
• ginger – 1 tsp.
• garlic – 1 head
• potato starch – 5 tbsp.
• chili pepper - to taste
• soy sauce – 5 tbsp.
• sesame oil – 1.5 tbsp.
• tomato paste – 1 tbsp.
• salt - to taste
• vegetable oil for frying and deep-frying – 0.6 l.

Preparation

1. 
   Prepare the eggplants in advance. Trim the stalks, cut into cubes, place in a bowl and add salt. Stir and let the eggplants sit while we prepare the vegetable dressing. Salt will remove excess bitterness from the vegetable. Although now there are already varieties of eggplant that do not require such a procedure, since they are not bitter.
2. 
   The remaining vegetables also need to be chopped. The best bell peppers are colorful and meaty. Peel the pepper from seeds, rinse with water and cut into large strips. And cut the peeled onion and garlic into small cubes. Also cut the chili pepper into cubes.
3. Fry the onion in vegetable oil until golden brown.
   Add pepper. Fry the peppers and onions until soft.
   Finely chop the peeled garlic and chili peppers and add them to the pan with the peppers and onions.
4. 
   Dilute two tablespoons of starch by adding 0.5 cups of water. Then add 1 teaspoon of grated ginger and, stirring, pour this mixture into the pan. Stir and add water to make a thick vegetable sauce.
5. 
   Add soy sauce and tomato paste. Stir.
6. 
   Simmer over low heat for 5-6 minutes. Stir occasionally. If necessary, add some salt to the sauce, but keep in mind that soy sauce is salty. You will see how glossy the pepper pieces become in the sauce.
   While it's stewing vegetable dressing, cooking eggplants. Wash the prepared eggplants with water and squeeze.
7. 
   In a glass, combine three tablespoons of starch, the white of one egg and 0.5 cups of water. Stir. Roll the squeezed eggplants in this mixture. Make sure it covers each slice evenly.
8. 
   In a deep saucepan, heat the vegetable oil to deep-fry the eggplants. Place the eggplant slices into the hot oil. We check the degree of heating of the oil like this - lower a small piece of eggplant and if it is covered with bubbles and floats up almost immediately, it means the oil has warmed up well. So, fry all the eggplants.
9. 
   Then you need to combine the fried eggplants and vegetable sauce. Warm everything up for a minute and add a little sesame oil. Chinese eggplants are ready. As a side dish we serve boiled rice, meat and a lot of greens.

Note to the owner:

• You can add a little chopped arugula to the prepared eggplants with vegetables in Beijing style.