Eggplant in Chinese. Chisanchi - Chinese eggplant with potatoes and sweet peppers in soy sauce

Chinese cuisine is considered exotic. Gourmet dishes with a spicy taste and unforgettable aroma have already become favorites for many of us. In order to enjoy delicious overseas dishes, it is not necessary to go to a restaurant. In the home kitchen, every housewife will be able to cook eggplant in Chinese style.

In the footsteps of Chinese chefs

If you want to impress your guests with your culinary skills, try Chinese eggplant. Their recipe is very simple. Eggplant can be mixed with other vegetables, meat fillet. The main highlight of this dish is the sauce. Here you can show your imagination and prepare a dish in accordance with personal taste preferences.

Compound:

2 pcs. eggplant;
1 carrot;
onion head;
2 pcs. sweet bell pepper;
3 tsp pepper mixture;
3 art. l. olive refined oil;
1 tsp soy sauce;
3-4 pcs. garlic cloves;
1 tsp honey;
2 bunches of greens;
2 tsp coriander;
3 art. l. wine vinegar;
1 tsp black sesame.

Cooking:

Prepare the eggplants, rinse them thoroughly with running water and blot them with a paper towel.
Cut off the stem, and then chop the eggplant into thin strips.
We put the eggplant slices in a bowl and sprinkle generously with salt. You can use food sea.
In this form, put the eggplant in the refrigerator for a day. During this time, the vegetables will not only be well salted, but will also give off bitterness.
Pour out the juice that has stood out.
We clean the onion from the husk and chop it into rings or half rings.
Rinse sweet peppers under running water.
Cut off the stem and cut the vegetables in half.
We clean the membranes and seeds. Shred the peppers into strips.
We clean the carrots from the skin, rinse.

We heat refined vegetable oil in a frying pan and send eggplants to it.
Saute the vegetables for a few minutes until golden brown.
To remove excess oil, lay the eggplant on a paper towel.
Mix fresh vegetables with fried eggplant.
Dill and parsley washed and dried.
Finely chop the greens with a knife and add to the main mass.
In a separate bowl, combine honey, soy sauce, coriander and chopped garlic.
Knead the marinade until smooth and pour over the eggplants.
We mix everything again, transfer it to a plastic container and send it to the refrigerator for a couple of days.
Eggplant in Chinese style is ready to eat.

Gourmets take note

Many people prefer to enjoy unusual dishes. The hearts and stomachs of gourmets around the world have been conquered by Chinese eggplant in sweet and sour sauce. Try it and you cook such a savory snack.

Compound:

eggplant - 2 pcs.;
2 pcs. sweet peppers;
2 pcs. garlic cloves;
1 st. l. starch;
salt to taste;
vegetable refined oil;
0.25 l of filtered water;
ginger root - 1 tsp;
honey - 1 tbsp. l.;
40 ml soy sauce;
wine vinegar to taste.

Cooking:

Rinse the eggplants under running water and chop into cubes about 10 mm thick.
Put the eggplant in a dish and salt.
Mix and leave the vegetables for a quarter of an hour.
After this time, the juice that stands out is drained.
We chop the peppers.
Rinse the salted eggplants under running water and squeeze thoroughly.
Season eggplant with a pinch of starch and mix.
Heat refined vegetable oil in a frying pan and fry the eggplant until golden.
In a saucepan or other pan, prepare the marinade.
Warm up refined vegetable oil and add chopped pepper.
In a separate bowl, mix honey, wine vinegar, soy sauce.
Peel the ginger root and grind on a fine grater.
Add ginger paste and mix well.
Add starch to these ingredients and pour in filtered water. To stir the starch, you will need a whisk or blender.
Pour the eggplants with the prepared sauce and simmer over low heat for no more than 7 minutes.
At the very end, add peppers and chopped garlic cloves.
The finished dish can be seasoned with sprigs of herbs.

Chinese eggplant meat

A vegetable version of the preparation of a Chinese dish is useful for those who follow their figure. But representatives of the strong half of humanity can be pampered with meat. Such a dish of the hostess is boldly called universal, since it is prepared immediately with a side dish.

Compound:

eggplant - 2-3 pieces;
a pod of hot pepper;
2 pcs. garlic cloves;
0.3 kg pork tenderloin;
2 carrots;
30 ml apple cider vinegar;
a little ginger root;
0.1 l of soy sauce;
80 ml filtered water;
50 g of granulated sugar;
vegetable refined oil.

Cooking:

Just as described in previous recipes, prepare the eggplant.
Peel the carrots and rinse with running water.
Thinly sliced carrots.
Defrost pork tenderloin naturally.
We wash the meat and cut into portions.
Cut hot pepper into rings.
A piece of ginger root is peeled and chopped on a fine grater.
Pass garlic cloves through a press.
In a thick-walled dish, preferably a brazier, pour refined vegetable oil.
We heat the oil and put the pieces of pork tenderloin in it.
Fry the meat on all sides until golden brown.
We spread the almost finished meat on a dish, and send pieces of eggplant to the brazier.
Pass the eggplants and put them in a separate plate.
Add chopped carrots and ginger to the roaster.
Saute until ready.
We spread the fried meat, eggplants in the brazier.
Add hot pepper rings and garlic mass.
Mix and simmer over low heat.
In a separate bowl, combine granulated sugar with soy sauce and apple cider vinegar.
Stir and add filtered water.
Add the prepared sauce to the eggplant with meat, mix.
Simmer for another 7 minutes and turn off the heat.
Before serving, it is better to decorate the dish with finely chopped herbs and sesame seeds.

Subtleties of culinary skills

Every housewife who wants to cook eggplant in Chinese tries to find the most delicious recipe. All of the above dishes have an unsurpassed taste and aroma. You can determine the level of sharpness and piquancy yourself. Fans of oriental spices and spices can add them to the dish in accordance with personal taste preferences.

Beginning hostesses will need the advice of professional chefs:

it is better to choose young eggplant fruits without hard veins;
to get rid of bitterness, do not forget to salt the eggplants and leave them for at least a quarter of an hour;
eggplant can be supplemented with potatoes, onions, cauliflower, zucchini or broccoli;
fresh ginger can be replaced with pickled spice;
the finished dish will be tastier if sprinkled with finely chopped cilantro or parsley before serving;
the perfect side dish for eggplant in Chinese style is boiled rice.

The recipe for eggplant with potatoes in Chinese was brought to Russia by tourists. In China, 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, which holds all the components together, the Chinese version differs significantly from the fried eggplant with potatoes that we are used to. We advise you to try. The total cooking time is 60 minutes.

Ingredients for 2 servings:

eggplant - 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 sweet peppers of different colors (red and green), the dish will turn out more beautiful.

eggplant recipe with potatoes

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

Correct cutting

2. Peeled, washed potatoes cut into thick pieces.

3. Heat up a frying pan or a deep cauldron with vegetable oil. Fry potatoes until golden brown and lightly browned. Salt. Put the pieces on a sieve or paper towels to remove the remaining oil.

Attention! For frying all vegetables, periodically add oil. Cook the next batch only after the oil is fully heated.

4. Fry chopped onion in large cubes until golden brown. Like potatoes put on napkins or a sieve.

5. Squeeze the juice from the eggplants, fry the dry pulp until half cooked. Add peeled and chopped carrots. Keep in the pan until golden color appears on the eggplant. Lightly salt.

6. Add chopped garlic and onion to the eggplant. Fry 1 minute.

7. Put potatoes and bell pepper cut into small cubes in a 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 skillet with vegetables. Simmer for 5 minutes over medium heat until the sauce thickens.

Sauce should thicken

10. Put the prepared Chinese-style potatoes with eggplant on plates and sprinkle with chopped herbs. Serve as a separate dish.

Cooking

The secret of cooking a traditional Chinese snack with meat and vegetables lies in cutting eggplant into long slices or stripes. The longer the length of the vegetables, the more effective and colorful the finished delicacy will come out. The blue ones must first be soaked in salt, and then fried with the rest of the ingredients or separately. The quantity and set of products for a particular snack may depend on the idea of \u200b\u200bcooking. Putting a lot of sauce in the meat is optional.

To prepare original Chinese-style eggplants with meat at home, you first need to rinse the blue ones and cut them into long strips as shown in the photo. Then the eggplant should be salted and left for 15-20 minutes in order to remove all the bitterness from the vegetables.

In the meantime, you need to take the chicken fillet, rinse it under running water, and then cut into thin long slices. Then you need to put a frying pan on the fire, pour oil into it, and then add the fillet there. The meat preparation must be fried at maximum heat until an appetizing golden crust is formed, stirring from time to time. Next, the poultry meat must be transferred from the pan to a separate bowl. To prevent the fillet from cooling down, it must be covered with a lid.

Add vegetable oil to the frying pan. Then put the blue ones in the pan and fry them over moderate heat until golden, stirring from time to time. To vegetables, you need to send ginger root grated on a medium-sized grater and garlic, passed through a press.

Pour wine / apple cider vinegar into a saucepan and bring the ingredients to a boil. After that, reduce the heat and cover the pan with a lid. The ingredients should be fried until almost all the liquid has evaporated, stirring from time to time.

Then you need to cut the sweet pepper into thin strips. Shredded vegetable slices should also be added to the pan. All ingredients must be fried for another 4 minutes, stirring occasionally.

In the meantime, you need to take a small bowl, mix in it the required amount of vinegar, soy sauce, starch, sugar and hot ground red pepper. Return the fried chicken fillet to the pan with vegetables, and then pour the resulting mixture into it. The components must be brought to a boil.

Add a glass of water to the saucepan and continue to fry all the ingredients until fully cooked.

At the very end of frying, the fire on the stove should be reduced, and then continue to cook the dish until it thickens.

The finished delicacy can be laid out on plates and served hot as a separate dish or with a side dish. Boiled rice goes well with food. The most delicious fried eggplants with meat in Chinese style in sweet and sour sauce, cooked by hand in a pan, are ready. That's the whole recipe. Bon appetit!

Oriental cuisine fascinates with its unusual tastes created from affordable products. Eggplant in Chinese is exactly the dish that is worth preparing in order to understand why this vegetable is so loved in the heavenly country.

Many foods take on a new flavor when cooked in a batter. Eggplant is no exception. A special batter recipe exalts its exotic zest.

Cooking Ingredients:

two eggplants;
two carrots;
half an onion;
one egg white;
one tablespoon of sugar and soy sauce;
a teaspoon of starch;
four cloves of garlic;
sunflower oil for frying.

Run step by step:

Cut eggplant into small pieces, mix with batter.
To prepare the batter, mix the starch and soy sauce into the protein.
Fry onions in sunflower oil until golden brown, add carrots, then add eggplant in batter.
Stew vegetables for half an hour under the lid, five minutes before readiness to add finely chopped garlic.

For lovers of spicier snacks, you can add rice vinegar, mustard or mustard oil.

With chicken and tomatoes

Eggplants with meat will be appreciated by lovers of more satisfying snacks.

List of products for cooking:

200 g chicken fillet;
3-4 medium sized eggplants;
3 tomatoes;
2 bell peppers;
50 g each of sugar, soy sauce, vinegar and water;
1 tsp starch;
2 small cloves of garlic.

Cooking method:

Make eggplant boats by cutting them along the fruit and separating the pulp.
For the filling, fry the chopped pulp, tomatoes, peppers, chicken meat and garlic.
Make a sauce from the rest of the ingredients by simply mixing them together.
Fill the boats with stuffing, put in a deep frying pan, pour over the prepared sauce, simmer for 30-40 minutes until fully cooked. https://www.youtube.com/watch?v=xPtivzbArBs

Pork in sweet and sour sauce

When cooking eggplant in Chinese style with pork in sweet and sour sauce, the dish will turn out hearty. For the sauce, ingredients are specially selected that give a pronounced sour and sweet taste, this makes the finished dish especially piquant.

Ingredients:

meat - 250 g;
eggplant - 300 g;
Bulgarian pepper - 100 g;
garlic - 2-3 cloves;
ginger powder - 20 g;
soy sauce - 60 g;
potato starch - 20 g;
sugar - 50 g;
honey - 20 g;
water - 100-150 g;
rice or wine vinegar - 60 g.

Run step by step:

Finely chop the pork, pour soy sauce for at least 10 minutes, add some starch, mix everything.
Eggplant cut into cubes.
Fry finely chopped garlic and pepper in a pan, add eggplant, meat, season with ginger and fry everything together again.
To prepare the sauce, you need to mix all the remaining ingredients, mix and pour over the meat with vegetables. Simmer another 5-10 minutes.

Honey gives the sauce a sweet taste. If you are allergic to bee products, you can replace it with caramel, the taste of the finished dish will only become sweeter and more aromatic.

With bell pepper

Both bell pepper and eggplant are very healthy and tasty vegetables, in one dish they reveal their qualities by 100%.

To prepare this dish you will need:

2 eggplants;
3 peppers;
1 st. l. potato starch;
4 tbsp. l. soy sauce;
2 tbsp. l. Sahara.

Run step by step:

Wash vegetables, remove inedible parts, cut into pieces.
First, fry eggplants in vegetable oil, then add pepper to them.
Dilute the starch in a small amount of water, add the sauce, sugar, mix, pour the resulting suspension into the vegetables.
Simmer the ingredients until the sauce thickens.

The special taste of the dish with minimal costs for food and cooking will not leave indifferent any hostess.

Chinese fried eggplant

Eggplants in Chinese style with potatoes are no less tasty. In China, they are sold both in restaurants and from stalls on the street. The dish is very popular due to the rapid saturation of the body with energy. It has become no less popular in Russia. Of course, the recipe is slightly different from the true Chinese one, but it is he who has been adapted to our Russian taste.

List of ingredients:

eggplant - 2 pcs.;
potatoes - 4 pcs.;
pepper - 2 pcs.;
carrots - 1 pc.;
garlic - 4 pcs.;
starch and tomato paste 1 tbsp. l.;
rice vinegar (you can take any) - no more than 2 tablespoons;
glass of water;
optional - greens, salt, pepper and other spices;
vegetable oil.

When using bell peppers of different colors, such as yellow and red, the dish acquires a more beautiful appearance.

Run step by step:

Cut the washed eggplant, sprinkle with salt and mix. Leave for at least 20 minutes to soften the vegetables.
Peel potatoes, cut into thick slices.
In a deep frying pan (a cauldron is ideal), heat the vegetable oil and fry the potatoes until golden brown. Put the slices on a napkin to remove excess oil, salt a little.
Onion cut into large pieces, fry until golden brown.
Squeeze eggplant from the allocated juice, fry until half cooked, add chopped carrots (the pieces should be medium in size, closer to large).
When the golden color of vegetables appears, add finely chopped garlic and keep on fire for another 60 seconds.
Add potatoes and sweet pepper, salt, add spices and spices to taste. Extinguish 60 seconds.
Prepare the sauce in advance, for this dilute the starch in water, add vinegar, tomato paste and soy sauce. Hold for at least 3 minutes.
Pour the prepared sauce into the pan with all the vegetables and simmer until it thickens.

This dish does not require additional preparation of a side dish and can be served as an independent meal.

Recipe in starch

The recipe is somewhat reminiscent of cooking eggplant in batter.

For cooking you will need:

one large eggplant;
one sweet red bell pepper;
two medium-sized cucumbers;
one bulb;
two chicken eggs;
root ginger, powder can be used;
2.5 st. l. starch and tomato paste;
80 g soy sauce;
three cloves of garlic;
1 st. l. Sahara;
sunflower oil;
salt, paprika and black pepper, as well as other spices, add to taste.

Run step by step:

Eggplants wash, peel, cut into plates no more than 3 mm thick. To soften for half an hour, pour salted water.
Drain the water, mix the pieces with chicken eggs, paprika, salt, starch (no more than 2 tablespoons) and half of the declared amount of soy sauce. Leave for 5 minutes.
Heat the sunflower oil in a frying pan and fry the eggplants, laying them out one by one. Fry until golden brown, put the crispy eggplants on a sieve or paper napkins to remove excess oil.
Wash the bell pepper, remove the inedible parts, cut into cubes 2x2 cm in size, chop the onion of a similar shape. Fry vegetables in hot oil, sprinkle with grated ginger, salt and spices. Add tomato paste, do not reduce the heat, evaporate excess moisture.
Wash the cucumbers, finely cut into cubes, add to the pan and simmer with vegetables. After boiling, add the fried eggplant and simmer for another 2 minutes. The dish is ready.

Despite the large number of ingredients, the dish is prepared very quickly, it turns out tasty and nutritious. Try it, loved ones will appreciate the culinary skills at the highest level.

Any option for cooking eggplant in Chinese is suitable for cooking in everyday life, and for special occasions there is always an unusual recipe. Don't be afraid to experiment, find your favorite Chinese style eggplant.

Description

Chinese eggplant with meat You can easily cook even at home. Moreover, the recipe may seem quite familiar to you. Only the taste of such meat with vegetables will be different. Even the smell will convey the subtle moods of the Far East.

In this recipe, we will tell you how to cook Chinese-style meat with eggplant in your kitchen and with the help of improvised means. All ingredients can be easily purchased at any store. We will tell you about the intricacies of the cooking process at home. A detailed step-by-step recipe with a photo is guaranteed to provide the "correct" taste of the dish.

Chinese cuisine is replete with herbs and spices. They also like to use all kinds of vegetables in combination with meat, especially eggplant. Try to cook fried eggplant with meat for dinner and please your loved ones with something special and unusual.

Ingredients

(300 g pulp)
(2 pcs.)
(2 cloves)
(small piece)
(1 PC.)
(1-2 pieces)
(3 tablespoons)
(2 tablespoons)
(3 tablespoons)
(2 tablespoons)

Cooking steps

First we need to prepare the main ingredients, wash and clean them if necessary.

You can also use chicken or turkey instead of pork. With a sharp knife, cut the meat into rectangular slices, not large, but not small, as shown in the photo. My eggplant and, without peeling, cut into bars. We clean and wash the carrots, chop them into strips. Chop the chili pepper and ginger root very finely, crush the garlic cloves.

For frying meat, we need a deep frying pan with a thick bottom. We heat the pan with vegetable oil and fry the pieces of meat until golden brown. We take it off the fire.

Roast the eggplant in the same pan. We also remove them in a separate plate.

Mix carrots, ginger, pepper and garlic in a pan. Fry for a minute and return the meat and eggplant to the pan again. Already all together, mixing, we continue to cook.

In a deep bowl, mix the ingredients for the sauce: vinegar, soy sauce, water and sugar.

Pour the eggplant and meat in a pan with the resulting mixture, mix. Bring the dish to readiness over high heat for 3-5 minutes. Remove from heat and serve the plate. Sprinkle the finished dish with cilantro and sesame seeds for decoration. Meat with eggplant in Chinese is ready.

Bon appetit!