If you've ever been to a Chinese restaurant and tasted eggplant in sweet and sour sauce, rest assured that next time you will 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 members and believe me, no one will remain indifferent.
It is necessary
-
- 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
Instructions
Step 1
Wash and peel the eggplant. Cut them into 1 centimeter thick rings. Divide each ring into 4 or 6 pieces, depending on the size of the eggplant. Put the resulting pieces in a container, fill with water and sprinkle with salt so that the eggplants give juice and lose excess bitterness. Leave them on for 30-40 minutes. Do not be alarmed if the water turns dark brown. This is the specificity of eggplant.
Step 2
After 40 minutes, drain the water, rinse the eggplants and place on a towel to remove excess moisture.
Take a large flat plate, place the eggplant in one layer on top of it, sprinkle with starch on top and stir.
Step 3
Pour vegetable oil into a deep frying pan, preferably a wok, and when it gets hot, pour in the starched eggplant. It is advisable that the vegetables lie in a pan in one layer for even frying, and so that the pieces do not stick to each other. When the eggplants are golden brown, remove them from the pan. Try to get vegetables with as little oil as possible. To do this, it is best to use an ordinary slotted spoon.
Step 4
Chop the bell peppers into large pieces and fry in the remaining oil for 5 minutes. The pepper should not be roasted, it remains half-baked. After all the vegetables are fried, put them back in the pan.
Step 5
It's the turn of the sauce. In a separate bowl, mix soy sauce with 50 ml of water and add a teaspoon of starch, grape vinegar, and sugar. The sauce should taste sweet and sour. Since soy sauce varies from company to brand, vary the amount of sugar and vinegar in the sauce.
Step 6
Place the pan with prepared vegetables over medium heat and, stirring the sauce, pour it into the pan. Now your task is to stir the dish periodically so that the sauce does not stick to it and acquires a thick transparent consistency. Bring to a boil and remove from heat. We try, add salt if desired. The dish can be served hot or cold. Bon Appetit!
