*Eggplant in Chinese 香辣碎茄子//several recipes*. Discussion on LiveInternet

How to cook eggplant in Chinese

Start cooking by selecting the ingredients. To choose high-quality blue ones, you should adhere to simple criteria: the vegetables must have a dark purple color, be dense and intact, and you should not buy too large fruits. Eggplants are cut into thin strips, fried in oil or batter, then marinated in sweet and sour sauce. There are many variations on how to prepare the snack: with the addition of sesame oil, ginger root, chicken, chili pepper, etc. Photos of recipes will help you decide on a specific method.

Chinese eggplant in sweet and sour sauce, recipe with photo

1. Wash the vegetables thoroughly and dry them with a napkin. Cut the eggplants into small cubes. Place in a deep container, sprinkle with salt and mix. Leave for 30-40 minutes at room temperature so that they release the juice.

2. Cut red and yellow bell peppers lengthwise into 2 parts and remove the seeds. Cut the pulp into large pieces. Cut the peeled and washed onion into quarter rings, not very thin.

3. Peel the garlic and ginger. Cut into small cubes. Wash the small chili pepper. If the hot red pepper is in large pods, cut off 2-3 circles.

4. Place the eggplants in a colander and rinse well with cold water. Squeeze out excess liquid.

5. Pour two tablespoons of starch into a plastic bag. It is better to use corn. Drop the eggplant pieces. We tie the bag and shake it well so that the vegetables are breaded in starch on all sides.

6. Heat vegetable oil in a frying pan. Add eggplants, preferably in one layer. Brown on all sides over high heat. Place the fried eggplants on a paper napkin.

7. Add a little vegetable oil to the same frying pan. Warm it up well. Add onion, red and yellow bell pepper. Fry over high heat for 3-4 minutes.

8. Add tomato paste, brown sugar, soy sauce and balsamic vinegar. Stir. Warm over moderate heat for 1-2 minutes. If you don't have brown sugar, you can use regular white granulated sugar.

9. In water at room temperature, dilute a spoonful of starch. Pour into the pan with the vegetables. Stir and let it boil.

10. Drop the eggplant pieces. Mix. Warm up for 1-2 minutes.

11. Add ginger, garlic, chili pepper. Mix. Cook over low heat for 2-3 minutes.

12. Chinese eggplant in sweet and sour sauce is ready.

13. Keep them covered for 10-15 minutes and serve. Sprinkle the dish with sesame seeds on top. It is delicious to eat both warm and cold. Bon appetit!

Thanks to starch, the sauce thickens, it turns out glossy, appetizing in appearance and very tasty. The dish turns out to be moderately spicy, all the ingredients are combined very harmoniously. I recommend that all eggplant lovers try stuffed eggplants in the oven - a very original dish.

Basic recommendations:

1. Buy eggplants with firm flesh, without mechanical damage or signs of spoilage, preferably small in size.

2. To prevent eggplants from becoming bitter, they need to be sprinkled with salt before cooking. Then the salt along with the extracted juice is drained and the eggplants are washed.

3. Starch thickens the sauce, and sugar adds shine to the dish.

4. If it tastes sour, you can add a little sugar. And vice versa, if it’s a little sweet, add a little lemon or balsamic vinegar.

Chinese fried eggplant

• Time: 30 minutes. • Number of servings: 5 persons. • Calorie content of the dish: 47 kcal/100 g. • Purpose: snack. • Cuisine: Chinese. • Difficulty: medium.

Many housewives often ask the question: how to cook delicious blue ones? They are often used to make caviar and other snacks with the addition of vegetables, garlic, and hot seasonings. Try making eggplant in soy sauce according to the traditional recipe. First, make sure you have rice vinegar (you can replace it with regular apple cider vinegar), ground ginger and plain soy sauce.

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Ingredients:

bell pepper – 2 pcs.;
eggplants – 3-4 pcs.;
starch – 80 g;
sugar – 80 g;
ground ginger – 2 pinches;
garlic – 3 teeth;
soy sauce – 100 ml;
vegetable oil – 60 ml;
rice vinegar – 50 ml;
salt, sesame - to taste.

Cooking method:

The blue ones need to be cut into strips, poured with salt water to remove the bitterness.
Rinse, squeeze out the vegetables, and dry on a paper towel.
Sprinkle the straws with starch.
Fry the vegetables over high heat in vegetable oil until they are golden brown. Transfer to another container.
In the same oil you need to fry the bell pepper cut into strips. When it's ready, add the blue ones.
Add 1 cup hot water, soy sauce, vinegar, sugar, ginger. Bring everything to a boil, simmer for a couple of minutes, remove from heat.
Cut the garlic into thin slices and add to the vegetables. Sprinkle the dish with sesame seeds to taste.

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;
You can add a small forkful of Brussels sprouts, if desired.

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

Cooking procedure:

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

Breaded

• Time: 40 minutes. • Number of servings: 5 persons. • Calorie content of the dish: 79 kcal/100 g. • Purpose: snack. • Cuisine: Chinese. • Difficulty: medium.

If you are a fan of blue ones and want to cook something extraordinary or surprise your guests, pay attention to the photo of this dish. Eggplants are dipped in batter, fried until tender and served with vegetables: zucchini, cabbage, carrots, green onions. Cooking does not take much time, but it turns out surprisingly tasty!

Ingredients:

carrots – 2 pcs.;
eggplants – 3 pcs.;
zucchini – 1 pc.;
onion – 1 pc.;
garlic – 5 teeth;
egg – 1 pc.;
starch – 50 g;
soy sauce – 40 ml;
sugar – 1 tbsp;
broccoli - 1 fork;
sesame oil, rice vinegar - to taste.

Cooking method:

Cut all vegetables (blue, carrots, onions, zucchini, cabbage) into thin strips.
Make the batter. To do this, beat the egg with starch in a deep bowl. Add a couple drops of soy sauce.
Dip the eggplant strips into the batter.
Heat a frying pan with oil well. It is advisable to use a special container for this purpose – a wok.
Fry the carrots for 30 seconds and remove to a plate.
Place onions, zucchini and cabbage in the same container. All vegetables must be fried separately.
Lastly, fry the eggplants.
Place all the vegetables in a frying pan, add soy sauce, fry for half a minute.
At the end of cooking, garlic is added to the dish.

Deep fried

• Time: 40 minutes. • Number of servings: 5 persons. • Calorie content of the dish: 97 kcal/100 g. • Purpose: dinner. • Cuisine: Chinese. • Difficulty: medium.

This treat can be considered a full-fledged main course, since it includes rice. Vegetables and grains are mixed and fried in a spicy, sweet and sour gravy. It is worth noting that long-grain rice is preferable for preparing this dish rather than round rice; it cooks better and holds its shape well. Hot pepper and ginger should be used as seasonings.

Ingredients:

eggplants – 2 pcs.;
rast. oil – 1.5 tbsp;
protein – 1 pc.;
starch – 50 g;
water – 100 ml;
bell pepper – 2 pcs.;
onion – 1 pc.;
fresh ginger – 3 cm;
garlic – 4 teeth;
chili pepper – 1 pod;
soy sauce – 40 ml;
tomato paste – 20 g;
sugar – 30 g;
rice – 500 g.

Cooking method:

Rinse the rice thoroughly under running water, pour boiling water (1:2) and cook, do not add salt to the grain.
Cut the blue ones into strips of 7-8 cm, do not remove the skin. Sprinkle the vegetables generously with salt, then squeeze.
Prepare the batter. To do this, mix one protein, 1 tbsp. a spoonful of starch and half a glass of water.
Place the blue stripes into the batter.
Fry 2-3 strips in well-heated oil over medium heat. Transfer the vegetables to a paper towel to remove any grease.
Cut bell pepper, onion, ginger, garlic into thin strips or slices.
Finely chop the hot pepper.
Pour oil (2 tablespoons) into the frying pan and fry the peppers and onions in it for 2 minutes.
Add tomato paste, soy sauce, a little water, sugar and simmer for 3 minutes.
Dilute 1 tbsp. spoon of starch in cold water, add to the filling. Add 2 tbsp. spoons of vegetable oil and remove from heat.
Pour a little oil into the frying pan, place boiled rice in the center, eggplants on the sides, pour gravy over everything and warm up a little.

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:

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

With potatoes

• Time: 40 minutes. • Number of servings: 5 persons. • Calorie content of the dish: 106 kcal/100 g. • Purpose: dinner. • Cuisine: Chinese. • Difficulty: medium.

Chisanchi is the name of this dish in China. Its peculiarity lies in the fact that it is not just stewed eggplants with potatoes, but a full-fledged, exquisite dish that can be considered as the main one. Potatoes should be fried separately; like onions and bell peppers, they are cut into large squares. The highlight of the dish is the thick, rich gravy with added starch.

Ingredients:

sweet pepper – 2 pcs.;
potatoes – 2 pcs.;
eggplants – 2 pcs.;
onion – 1 pc.;
starch – 30 g;
water – 200 ml;
garlic – 3 teeth;
salt, soy sauce, oregano - to taste.

Cooking method:

Cut the potatoes into large squares, fry in vegetable oil until golden brown, and dry on a napkin.
Chop the onion and pepper the same way, fry until soft, place on a towel.
Cut the blue ones into cubes, sprinkle with salt, let stand for 15 minutes. Squeeze and fry until done.
In a deep saucepan or frying pan, combine all the vegetables, add chopped garlic, spices, salt, and soy sauce. Simmer for 1 minute.
Dissolve starch in cold water and add to vegetables. Chinese-style potatoes and eggplants are ready.

With minced meat

• Time: 30 minutes. • Number of servings: 5 persons. • Calorie content of the dish: 128 kcal/100 g. • Purpose: dinner. • Cuisine: Chinese. • Difficulty: medium.

This original, tasty dish will appeal to both gourmets and lovers of vegetable dishes. Please note: the eggplant needs to be cut into thin slices, and for this you will need a sharp knife. For cooking, it is advisable to use assorted minced meat, but you can use chicken, beef and any other. Don’t forget about spices; oregano and basil go well with blue ones.

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Ingredients:

eggplants – 3 pcs.;
minced meat (assorted) – 300 g;
green onion – 50 g;
sesame – 1 tsp;
sesame oil – 25 ml;
soy sauce – 30 ml;
salt, black pepper - to taste;
egg – 1 pc.;
water – 100 ml;
flour - 4 tbsp.

Cooking method:

Season the minced meat with salt, spices, and finely chopped onion. Add a spoonful of soy sauce and sesame oil, sprinkle with sesame seeds. Mix well.
Cut the blue ones into slices, sprinkle generously with salt.
Squeeze out the circles. Take 2 pieces, place 1 spoon of minced meat between them, press down.
Do this with all the circles.
Beat the egg, add flour, salt and water, beat well.
Dip each portion of blueberries in batter and fry in hot oil until cooked.

The most delicious Chinese eggplant and meat recipe

Ingredients:

Minced meat 200 g
2 eggs (1 for minced meat, 1 for batter)
Eggplant 1 piece
A small bunch of green onions
Ginger root (grated) 1 tsp
Soy sauce 1 tsp
Chicken seasoning 1 tsp
Ground white pepper 0.5 tsp
Sesame oil 1 tbsp. l
Sunflower oil for frying
Flour 2 tbsp. l
Starch 0.5 tsp

Preparation:

Prepare minced meat, add 1 egg, soy sauce, sesame oil, chicken seasoning and ground white pepper, salt, starch

Mix well. We cut the eggplants into rings, while cutting them to the end after one. The shape resembles a shell. Stuffing, trying not to break the “shells”

Prepare the batter. In a small bowl, mix flour, salt, egg. Add a little water until the batter has the consistency of sour cream.

Heat the sunflower oil, dip the eggplants in the batter and fry over medium heat. The batter in this recipe is used to prevent the eggplant from absorbing a lot of oil. Fry until golden brown

Let it cool a little and treat yourself to a delicious dish from the Middle Kingdom

With pepper

• Time: 30 minutes. • Number of servings: 5 persons. • Calorie content of the dish: 68 kcal/100 g. • Purpose: dinner. • Cuisine: Chinese. • Difficulty: medium.

Easy to prepare, this vegetarian dish can be considered a side dish for any meat or fish treat. Fragrant, rosy vegetables fried in sweet and sour gravy will appeal to those who love eggplant in any form. Please note: to make the delicacy very appetizing, use multi-colored varieties of bell peppers: green, orange.

Ingredients:

starch – 50 g;
soy sauce – 60 ml;
garlic – 3 teeth;
sweet pepper – 2 pcs.;
potatoes – 400 g;
eggplants – 3 pcs.;
salt, spices - to taste.

Cooking method:

Peel the potatoes and cut into cubes.
Fry in vegetable oil until golden brown, place on a napkin.
Peel the eggplants and cut into large cubes.
Fry the blue ones in the same oil as the potatoes, then dry.
Mix the vegetables, add soy sauce and starch diluted in cold water. Season to taste.
Cut the sweet pepper into small cubes, chop the garlic into slices.
Once the sauce begins to thicken, add pepper and garlic.

Chinese style meat and eggplant

• Time: 50 minutes. • Number of servings: 5 persons. • Calorie content of the dish: 124 kcal/100 g. • Purpose: dinner. • Cuisine: Chinese. • Difficulty: medium.

An appetizing, aromatic dish, one photo of which evokes a remarkable appetite, is easy to prepare at home. Take pork tenderloin or neck - these parts of the carcass are very juicy and are well suited for stewing. Multi-colored sweet peppers will come in handy; they will add originality and bright color to the dish. Season the ingredients with sauce, sprinkle with your favorite spices - Chinese pork and eggplant is ready.

Ingredients:

pork – 500 g;
eggplants – 3 pcs.;
carrot – 1 pc.;
onion – 1 pc.;
pepper – 1 pc.;
soy sauce – 120 ml;
sugar – 30 g;
garlic – 4 teeth;
vinegar – 50 ml;
flour – 40 g;
sesame seeds, salt - to taste.

Cooking method:

Cut the pork into strips, fry in a small amount of vegetable oil until cooked. Post it.
Cut the blue ones into thin strips, sprinkle with salt, and let stand for 15 minutes.
Cut carrots, peppers, and onions into thin strips. Fry in the same container.
Add chopped garlic. Remove vegetables from pan.
Fry the eggplants in oil.
Mix all ingredients, season with pre-prepared sauce. For it you need to mix soy sauce with flour, add a spoonful of sugar and sesame seeds.

Delicious Chinese eggplant in starch

Ingredients:

Medium or large eggplant 1 pc.
Bell pepper (preferably red) 1 pc.
Cucumber 2 pcs.
Onion 1 pc.
Ginger root 50 – 70 g
Starch 2 tbsp. l + 1 tsp.
Soy sauce 4 tbsp. l
Garlic 2-3 cloves
Tomato paste 2 tbsp. l
Sugar 1 tbsp. l
Ground paprika (to taste)
Sunflower oil
Salt

Caramelized

• Time: 20 minutes. • Number of servings: 2 persons. • Calorie content of the dish: 53 kcal/100 g. • Purpose: dinner. • Cuisine: Chinese. • Difficulty: easy.

A simple, quick-to-prepare dish that will appeal to those who love blueberries and have already exhausted their stock of recipes using this vegetable. Please note that it is better to use brown sugar for the sauce - it gives it a special color. Complete the treat with ground red pepper and dried ginger. Serve as a side dish for any meat dish.

Ingredients:

blue ones - 2 pcs.;
chili pepper – 1 pod;
garlic – 4 teeth;
soy sauce – 100 ml;
sugar – 30 g;
rice vinegar – 30 ml.

Cooking method:

Peel the eggplants and cut into strips. Fry in hot oil.
In a separate container, fry chopped garlic, chili pepper, add soy sauce and sugar.
Pour the sauce over the vegetables and heat through.

Crispy

• Time: 20 minutes. • Number of servings: 4 persons. • Calorie content of the dish: 46 kcal/100 g. • Purpose: dinner. • Cuisine: Chinese. • Difficulty: easy.

Appetizing, crispy vegetables are easy to prepare even for a novice housewife. This is an excellent, low-calorie side dish for any meat dish. The blue ones go perfectly with tomatoes and cilantro, mint. Sesame oil can be replaced with olive oil, but the specificity of oriental cuisine will be lost. Season the finished treat with toasted sesame seeds - this will highlight the unique taste.

Ingredients:

blue ones - 3 pcs.;
tomatoes – 2 pcs.;
mint greens, cilantro – 30 g;
starch – 50 g;
chili sauce – 60 ml;
sesame oil – 10 ml.

Cooking method:

Cut the eggplants into strips, roll in starch, and fry until tender.
Chop tomatoes, cilantro, mint, season with chili sauce and oil.
Mix blueberries and dressing.