Eggplant in Chinese: a recipe in a sweet and sour sauce, with Bulgarian and sharp pepper, in batter, with potatoes, with meat

Tasty eggplant recipes in Chinese are what will be described in this article.

Content

Chinese cuisine differs from other kitchens of the world. The dishes of this kitchen are very interesting and unusual in taste.

One of these dishes is the eggplant in Chinese, which can be prepared by using a classic recipe or other recipes that differ in ingredients for their preparation.

Eggplant in Chinese in a sweet and sour sauce

Eggplant in Chinese in a sweet and sour sauce

This recipe can be called classic. The most important ingredient in this delicacy is the sauce. It has a bright specific taste, and it is he who gives an unusual taste to the whole dish.

Eggplant - 1.5 pcs.
Soy sauce - 40 ml
Dining or rice vinegar - 20 ml
Sugar - 60 g
Honey - 45 g
Salt
Refined vegetable oil - 65 ml
Starch - 45 g
Water - 300 ml
Black sesame

Initially, we will prepare the main ingredient of the dish - eggplant. The vegetables must be washed and cut with long and medium -sized beams. You do not need to clean the vegetables. It is recommended to soak them in salt water in order to remove possible bitterness.
In the stewpan, heat the oil, put the crushed eggplants into it. Slightly suck the vegetables.
Fry the pieces of vegetables over 2 minutes over high heat, then reduce the fire under the stewpan, pour 200 ml of water to the ingredients, close it with a lid and extinguish the eggplant for another 8 minutes.
We transfer fried vegetables to a plate.
In a deep plate, connect the sauce and vinegar, add sugar and honey to the liquid, dissolve the ingredients, then add starch, thoroughly mix the resulting mixture.
We pour the sauce in a pan, we send 100 ml of water there.
For full readiness, the sauce must be slightly welded, not forgetting to stir it.
In the cooked sauce, we lay the fried eggplants, sprinkle the dish sesameous and after a few minutes. Turn off the fire under the container.

Eggplant in Chinese with Bulgarian and sharp pepper

Such an eggplant dish is suitable for lovers of sharp snacks. Eggplants in Chinese prepared from such ingredients are juicy, soft and with peppercorn.

Eggplant - 1 pc.
Sweet pepper - 1 pc.
White onion - 1 pc.
Garlic - 3 cloves
Chilli
Soy sauce - 80 ml
Ginger in powder - 1 tsp.
Starch - 1 tbsp. l.
Vegetable oil - 7 tbsp. l.
Water - 200 ml
Sesame
Salt, sugar

Strengthenedly

We also do not clean the eggplants, but only with my and cut long. Brusoks. We soak them in salted water.
My pepper, clean it inside from the seeds and chop it.
We clean and chop the onion in half rings.
We clean the garlic and pass through the press.
Sharp pepper and finely chop. Take the pepper as much as it is acceptable for you, however, do not overdo it, otherwise the dish will be too sharp.
In the saucepan, heat 3 tbsp. l. Oils and fry all vegetables on it, except eggplant to softness, slightly suck them.
Now add sauce and ginger to vegetables, mix products.
We dilute starch into 200 ml of water and also send the resulting liquid to the rest of the ingredients. Add a little sugar there, literally 10 g.
After that, stew the vegetables for 8 minutes.
In another saucepan, in the remaining oil, fry eggplant until soft.
We connect the fried eggplants with all other products, cook for several minutes. And turn off the fire under the stewpan.
Serve the dish, sprinkling it with sesame seeds.

Eggplant in Chinese in batter

Eggplant in Chinese in batter, this is a great idea of \u200b\u200ba dishes for the festive table. Such goodies will serve as a delicious snack, and the guests will definitely be satisfied, because the taste of such a goodies will not leave anyone indifferent.

Eggplant - 2 pcs.
Carrot - 1 pc.
White onion - 1 pc.
Garlic - 4 cloves
Kurin egg - 2 pcs.
Starch - 2 tsp.
Sugar - 2 tbsp. l.
Soy sauce - 100 ml
Rice vinegar - 20 ml
Lemon juice - half h. L.
Refined vegetable oil - 150 ml
Sesame
Salt

My eggplants, cut with long -length bars long. We soak the vegetable in salt water.
Carrots must be washed, peeled and chopped with long thin strips.
Onions need to be cleaned and chopped in half rings.
We clean the garlic and pass through the press.
In a deep plate, beat the eggs with a small amount of salt, add starch in the resulting mixture and beat the mixture again. The batter should be moderately thick.
Pour all the oil into the pan and heat it well. We put carrots in a stewpan, fry the floor. And we send it to the plate.
Next, fry the bow in the same way. Excess fat from fried vegetables can be removed using a paper towel or napkin, to which the vegetables must be shifted, taking them out of the pan.
Lastly, we will fry eggplant. Initially, pour them with a bat, and after portioned fry them in oil. As soon as the dough is fried and acquires a golden color, you can get eggplant from the pan.
When all the vegetables are ready, connect them with carrots and onions in a pan. Pour the sauce, lemon juice, vinegar, mix into the container. Then add sugar and sesame seeds, mix again. Finally, add garlic to the dish, fry over medium heat for several minutes.

Eggplant in Chinese with potatoes

By adding potatoes to the eggplant in Chinese, we will get an incredibly tasty and very satisfying treat, which can be used not only as a snack, but also as the main dish.

Eggplant - 2 pcs.
Potatoes - 6 pcs.
Garlic - 4 cloves
Soy sauce - 50 ml
Sugar - 10 g
Salt
Parsley - 50 g
Starch - 30 g
Water - 120 ml
Refined vegetable oil - 100 ml
Salt

With potatoes

Eggplants need to be washed, chopped with quite large cubes. You also need to soak them in salt water.
Potatoes need to be cleaned, washed and each pcs. cut into 4 parts
We clean the garlic and pass through the press.
My parsley is chop and chop.
The starch is immediately diluted in 100 ml of water.
So, in a pan, you need to heat the oil very well and fry potatoes on it. We fry potatoes over medium heat. Initially, we fry for 10 minutes, after suck and turn it over, fry again for 10 minutes., Sattle and turn over a little more. Next, cover the pan with a lid and, having made fire quieter, continue to fry the contents of the container for 7 minutes, open the lid, increase the fire and fry for another 5 minutes. We shift the potatoes into a plate.
If necessary, pour a little more oil into the stewpan and fry the eggplant on it. We prepare them over medium heat to a soft state.
Add potatoes, garlic, sauce to vegetables, in which it is desirable to dissolve granulated sugar, mix the products. Now pour the diluted starch.
On low heat, we bring the dish to readiness, as soon as the fluid with starch forms a viscous sauce - it is ready.
Sprinkle with herbs before serving.

Eggplant in Chinese with meat

Vegetables with meat are always a win -win combination. After all, it can serve as a treat for guests, it turns out very satisfying and tasty.

Calf pulp - floor kg
White onion - 2 pcs.
Carrot - 1 pc.
Eggplant - 2 pcs.
Garlic - 4 cloves
Soy sauce - 9 tbsp. l.
Sugar - 25 g
Starch - 45 g
Water - 180 ml
Rice vinegar - 1.5 tbsp. l.
Sunflower oil refined - 5 tbsp. l.
Sesame

With meat

Initially, you need to prepare the meat. According to this recipe, we preferred a delicate veal, however, if desired, you can replace it with pork, chicken, etc. So, the pulp must be washed, chopped with long cubes. Immediately add 2 tbsp to the crushed veal. l. Saus and leave to pickle for half an hour, and at this time, make the preparation of other ingredients.
Clean onions and carrots, rinse and grind with bars.
Clean the garlic and each pcs. Cut into 4 parts.
Eggplants according to this recipe need to be cleaned, chopped with bars and soaked in salted water.
In the pan, heat the oil and fry the garlic on it. This process will take literally 30-60 seconds, then remove the pieces of vegetables from the container.
Fry onions and carrots in aromatic oil. Fry them over medium heat, constantly stirring for 3 minutes, then sent to a plate.
We slightly roll the pickled veal in starch and fry in a pan literally 7 minutes. And after that, we also transfer it to a plate.
The main ingredient of the dish is eggplant, flavor 1 tbsp. l. The sauce and slightly sprinkle with starch, carefully mix the vegetables and send it to the pan. We fry them over medium heat for 5 minutes, then cover the container with a lid, make fire weaker and bring the eggplant to a soft state for a few more minutes.
Pour 180 ml of water into a clean stewpan, add the remaining starch and soy sauce, rice vinegar, granulated sugar and sesame seeds there. On low heat, constantly stirring, bring the sauce to readiness for several minutes.
Now transfer all the ingredients to a container with the sauce, carefully mix the contents of the saucepan and bring to readiness for 3 minutes.
Serve both hot and cold.