Description
Yesterday I had lunch in town in the teahouse and ordered a signature salad from the chef, "Samat", which he named after himself. Were delighted to taste, the recipe, of course, I no give, I had to analyze, categorize taste sensations. But the result was satisfied and share with you. I'm sure you will not regret! A friend said that I even better and looks prettier.
Ingredients
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Soy sauce
4 Tbsp
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Eggplant
1 piece
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Tomato
1 piece
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Mushrooms
100 g
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Vegetable oil
3 Tbsp
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Starch
1 Tbsp
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Chili
0.25 tsp
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Garlic
2 tooth
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Ginger
0.5 tsp
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Vinegar
1 Tbsp
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Water
100 ml
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Salt
-
Pine nuts
2 Tbsp
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Cilantro
-
Cheese
50 g
Cooking
Eggplant cut into bars and sprinkle with salt, leave for 15 minutes to left bitterness.
Immediately prepare the dressing. Into the water pour sweet soy sauce, Kikkoman, vinegar, pour the powder of ginger, chili pepper flakes, squeeze out the garlic.
Put on fire and bring to a boil.
Eggplant wash off the salt, dry with paper towel. Dip them in starch.
In a frying pan of heated vegetable oil and fry the eggplant over high heat on all sides until Golden brown.
Add a half-cut pickled mushrooms, stir.
Pour the dressing, bring to a boil and cook for 30 seconds until thick, remove to cool.
To the cooled eggplant, add the chopped tomatoes, the original was cherry.
Top salad sprinkle dried in the pan with the pine nuts, chopped cilantro and cheese "Chester". The original was the cheese in the pigtail, disassembled into "strands". The salad is served chilled. Bon appetit!
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