Description
Lately I try to focus on healthy food, but this recipe a few hit me from the right path. It really dish it is so tasty that it is impossible to put down, and the next day the scales are not pleasing. In addition, there is used the method of deep frying in batter. But this dish vegetarian. Govoryat that our power needs by 80 percent consist of healthy and wholesome food, and the remaining 20 we can leave the pampering and Goodies. Here's the 20% I write off fried eggplant Chinese style. Recipe tested my mother and me personally three times. Simple enough, but an hour and a half will require.
Ingredients
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Eggplant
3 piece
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Sweet pepper
3 piece
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Chili
2 piece
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Onion
1 piece
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Garlic
6 tooth
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Ginger
2 Tbsp
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Tomato paste
1 Tbsp
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Sesame oil
1 tsp
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Sugar
1 Tbsp
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Chicken egg
1 piece
-
Starch
2 tsp
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Soy sauce
100 ml
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Vegetable oil
300 ml
Cooking
+ for garnish you will need 2 cups of rice and 2 eggs
1. Pour into a saucepan, vegetable oil and let it warm up on slow fire. Cut the eggplant into slices of medium size, put into a bowl and generously sprinkle with salt and stir to let the water. Leave for a while and do other vegetables.
2. Peppers and onions cut into medium size pieces, chili pepper into small. Peel the ginger and cut into thin strips, garlic chopped.
3. Wash rice, pour 2 cups of boiling water, bring to a boil, reduce heat to low, cover and cook until absorbed water. Do not add salt.
4. Preheat the pan, add a little vegetable oil, add garlic, hot pepper and ginger.
Warm up 2 minutes, then add peppers and onions, stir, cook on medium heat for a few minutes. Pour half a Cup of soy sauce, add a tablespoon of tomato paste and a glass of water.
Cook the sauce for about five minutes. Dissolve 2 tsp. of starch in a Cup of water, pour in the sauce for thickening. Add a spoonful of sesame oil, stir and remove from heat.
5. Pressing the eggplant in small portions, trying to squeeze out as much liquid as possible. This is to ensure that their taste became more concentrated, and so they absorb less oil when frying.
6. To separate the protein from the yolk. The yolk and leave for further cooking. Protein pour in the starch and a little water, stir with a fork to obtain a liquid starch test.
Portion put the eggplant in the batter, and then sticks to get it and, shaking off excess batter, put in hot oil.
Fry each batch for 3-4 minutes, then with a slotted spoon remove and put on paper napkins to soak up excess fat. (Eggplant can just fry in the pan without the batter, if pressed for time, or if you want to avoid deep frying).
7. Put the eggplant into the sauce and heat it all a good couple of minutes.
8. Put the rice in a heated pan with butter, heat a moment, to move slightly to the side, and the vacant seat to pour a little vegetable oil and pour two eggs + remaining yolk.
Lightly beat the eggs with a fork and cook until thick, then mix with rice.
The egg will stick a little rice, to make it easier to eat with chopsticks.
Bon appetit!
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