Description
I offer the recipe for marinating the eggplant in soy sauce.
Ingredients
-
Eggplant
300 g
-
Soy sauce
2 Tbsp
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Pasternak
100 g
-
Carrots
100 g
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Sunflower oil
150 ml
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Water
1 Tbsp
-
Sugar
1 Tbsp
-
Chili
20 g
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Vinegar
1 tsp
Cooking
Eggplant cleaned.
We need 300g of eggplant.
Eggplant cut into cubes at an angle of 45° and a thickness of 9-10mm.
Sprinkle with sugar and leave for 30 minutes. PS: the soy sauce that we use, the product is saturated with vegetable salt. Sugar we need only to remove the bitterness.
Carrots shinkuem thin strips
Pasternak shinkuem thin strips.
The carrots and parsnips sauté on medium heat for 10-12 minutes
Wash the eggplants in running water. Gently squeeze and wipe Danielou cloth. Smazany spread on the pan with oil and lubricates the cubes of eggplant with oil. Bake 15 minutes at t 180° C.
The eggplant is cooked.
Choose pepper. How to choose pepper I told a friend from China Tien Hong. The tip of the pepper should not be stretched into thin, long rod, but this form. This means that the pepper has a feminine and only a pepper is useful.
Pepper cut the two sides and along. Wash with cold water. Cut at a 45° angle is very important.
Chopped pepper on the scales.
In a deep container put layers of eggplant, sprinkling them zazharkoy and pepper.
Mix soy sauce with vinegar and water. In the process of putting some eggplant in the soy solution. Manufactures put small bends and leave for 24hours.
"A sharp tongue" is ready. Bon appétit!
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