If you at least once were at the Chinese restaurant and tried eggplants in sweet-sour sauce, be sure, next time you will order this dish. Eggplants in Chinese it not only is tasty, but also is exotic. Try to prepare this dish of the house, surprise the guests and members of household and believe, nobody will remain indifferent.
It is required to you
- eggplants of 2 pieces.
- paprika of 1 piece.
- vegetable oil of 50 ml.
- sugar 2 tablespoons
- starch 3-4 tablespoons
- soy-bean sauce of 50 ml
- rice vinegar 1 tablespoon (to taste)
- garlic 2 cloves
- salt
- water
Instruction
1. Wash and peel eggplants. Cut them rings 1 centimeter thick. Divide each ring into 4 or 6 parts, depending on the eggplant size. Lay out the received pieces in capacity, fill in with water and salt that eggplants gave juice and lost excess bitterness. Leave them for 30-40 minutes. Be not frightened if water is painted in dark brown color. These are specifics of eggplants.
2. In 40 minutes drain water, wash out eggplants and lay out on a towel to remove excess moisture. Take a big flat plate, lay out on it in one layer eggplants, strew from above with starch and mix.
3. In a deep frying pan, the wok is the best of all, pour some vegetable oil and when it is heated, pour out the starched eggplants there. It is desirable that vegetables lay in a frying pan in one layer for uniform pro-frying, and that pieces weren't pasted to each other. When eggplants get a golden shade, take out them from a frying pan. Try to get vegetables with the minimum quantity of oil. It is the for this purpose best of all to use an ordinary skimmer.
4. Cut paprika on large pieces and fry in the remained oil within 5 minutes. Pepper shouldn't be fried thoroughly, it remains half-baked. After all vegetables are fried, put them back in a frying pan.
5. The turn of sauce came. In a separate pan mix a soy-bean sauce with 50 milliliters of water and add a starch teaspoon, grape vinegar, sugar. Sauce has to have a sweet-sour taste. As a soy-bean sauce, depending on firm, very different, vary amount of sugar and vinegar in sauce.
6. Put a frying pan with ready vegetables on average fire and, mixing sauce, pour in it in a frying pan. Now your task to stir slowly periodically a dish that sauce didn't stick and I gained dense transparent consistence. We bring to the boil and we remove from fire. We try, if desired dosalivay. The dish can be served as we heat, and cold. Enjoy your meal!