Eggplant meat can be prepared in many ways. But the Chinese know how to do it unrealistically delicious.
Dishes are very fragrant, bright, with mysterious notes. They can be prepared at home, all ingredients are available, the technology is transparent, it takes a little time.
Chinese-style eggplant with meat - general principles of preparation
Eggplants for dishes are always cut into large strips or strips. The longer they turn out, the more beautiful the dish will be. Vegetables are soaked in salt, washed, squeezed, fried together with other ingredients or separately.
Most often, pork is used for a dish. But there are recipes with other types of meat or poultry. The product is also cut into strips and fried. Sometimes it is pre-marinated.
What is the sauce made from:
• garlic;
• soy sauce;
• vinegar;
• ginger;
• tomato paste;
• sugar.
The exact set of ingredients depends on the recipe. There is not much sauce in the dish. Some recipes require you to evaporate it. On pieces of meat and vegetables there is only fragrant glaze, which makes the dish unusual.
Traditional Chinese-style eggplant
The most famous (you can say classic) recipe for cooking eggplant in Chinese with meat. Naturally, in the traditional version, pork is used.
Ingredients
• 0.7 kg of meat;
• 2 eggplants;
• 70 g of rice or apple vinegar;
• 1 carrot;
• 120 ml of soy sauce;
• 1 tsp sesame seeds;
• 1 onion head;
• 1 yellow bell pepper;
• 2 tbsp. l Sahara;
• 3 tsp flour;
• oil (how much will go).
Cooking
1. Strip the pork flesh in strips, transfer to a frying pan with heated oil, fry until almost done.
2. Cut the onion, yellow pepper pod and carrots into strips, add to the pork, continue to fry the meat with vegetables.
3. Cut the eggplant into strips, but fry in another skillet.
4. Combine the meat with the fried eggplant straws.
5. Mix soy sauce with flour, apple cider vinegar, sugar. Pour into a dish.
6. Stir the sauce with vegetables and pork well, warm for several minutes until it thickens.
7. Serve the meat with eggplant yourself or with boiled rice.
Fast eggplant with Chinese meat
The recipe is simple and fast in cooking eggplant with meat in Chinese. Everything about everything will take no more than 20 minutes. For the dish you will need one chili pod. If you do not really like spicy dishes, then use half the pepper.
Ingredients
• 0.3 kg of pork pulp;
• 2 eggplants;
• 1 carrot;
• chili pod;
• butter;
• 2 tbsp. l sugar (brown);
• 3 tbsp. l soy sauce;
• 2 cloves of garlic.
Cooking
1. Pork crumble long, but thin straws, put oil in a frying pan with a heated spoon, fry until brown.
2. In another skillet with oil, fry the eggplants cut into long strips. Three minutes is enough. Take out.
3. Pour the oil into the frying pan after the eggplant, put the carrots and garlic grated in the straws, fry for a couple of minutes, add chopped hot pepper.
4. Return the eggplant, add a minute later add the pork fried in another pan.
5. Combine soy sauce with water (3 tablespoons) and brown sugar, mix thoroughly, pour into a pan.
6. Fry eggplant with meat, stirring constantly, for about five minutes, until the sauce evaporates.
7. If the soy sauce is small and the dish is unsalted, you can add additional spices.
Chinese eggplant with eggs
An interesting recipe for cooking meat in Chinese with preliminary marinating pork in egg whites. Yolks are not useful, they can be used for any other dishes.
Ingredients
• 0.5 kg of pork;
• 6 cloves of garlic;
• 3 eggplants;
• 3 carrots;
• 2 proteins;
• 8 tablespoons of sauce (soy);
• 1 tablespoon of sugar;
• 1 spoon of tomato paste;
• 1 spoon of 6% vinegar;
• 2 sweet peppers;
• 30 g of starch.
Cooking
1. Beat four tablespoons of soy sauce with raw proteins from two eggs until smooth.
2. Cut the meat into medium strips, fill with the prepared mixture, stir and let the pork marinate for at least 20 minutes. Can endure longer.
3. In a pan, you need to heat about three tablespoons of oil.
4. Peel the garlic, cut the teeth in half, fry in oil for thirty seconds. Remove the pieces.
5. Put garlic carrots and large strips of pepper in garlic oil. Sauté.
6. Add the sliced eggplant. It is important not to stir them frequently so as not to damage the integrity of the pieces. Brown.
7. Heat the oil in another pan. Remove the pork from the bowl, brush off the drops, sprinkle with starch, transfer to a skillet. Fry until golden brown.
8. Combine the vegetables with the meat, stir gently.
9. Combine leftover soy sauce, a spoonful of starch, tomato paste and 200 ml of water. Season with prescription vinegar.
10. Pour the tomato sauce into the dish. Stir gently. In less than a minute the sauce will thicken, it's time to turn off the stove!
Chinese eggplant with sweet and sour sauce
A variant of a delicious dish with amazing sweet and sour sauce. By default, pork is used, it goes quite a bit.
Ingredients
• 200 g of meat;
• 400 g eggplant;
• 80 g of sweet pepper;
• 60 g of sugar;
• 40 g of oil;
• 40 g of starch;
• 50 ml of soy sauce;
• 50 ml of water;
• 20 g of ginger;
• 20 g of garlic;
• 60 g of rice vinegar.
Cooking
1. Pork should be cut into thin and long strips, sprinkled with a spoon of soy sauce, leave for half an hour.
2. Add a spoonful of starch to the pork, stir. Put in a frying pan and fry the pieces until golden brown. Remove for a while in a bowl.
3. Remove the pork, add the butter and chopped garlic. After a minute, pieces must be removed.
4. Put the bell pepper, cut into long strips, into the pan.
5. After a minute, add the chopped eggplant. Fry for two minutes.
6. Return the fried pork to the pan, stir. Season with chopped ginger, continue to fry all together.
7. Combine the ingredients of the sauce: rice vinegar, leftover starch, water and granulated sugar. Add soy sauce.
8. Pour the vegetables and meat with the resulting mixture, stir, reduce the fire.
9. Warm up the dish for a couple of minutes. Add salt if necessary.
Chinese eggplant (chicken)
No meat? Eggplant can also be cooked with chicken. Of course, the taste of this dish will be different, technology too. Fillet is used, the recipe indicates the weight of a pure product without skin.
Vinegar for poultry is better to use wine. But you can take apple.
Ingredients
• 800 g eggplant;
• 800 g of chicken;
• 1 spoon of grated fresh ginger root;
• clove of garlic;
• a spoon of sesame;
• a spoonful of starch;
• 3 tablespoons of sugar;
• a pinch of red pepper;
• 60 ml of wine vinegar;
• 80 ml of soy sauce.
Cooking
1. Fillet should be cut into strips, the thickness of the pieces is up to one centimeter. Fry in several stages in a skillet, make a strong fire.
2. Remove the chicken for a while, chop the fresh eggplant in the same way. Fry in a few steps until rosy color.
3. Return the chicken to the eggplant. Use a large pan or cauldron.
4. Add the grated clove of garlic and a spoonful of chopped ginger, warm to enhance the aroma.
5. Combine wine vinegar with soy sauce, sugar, a spoonful of starch and hot pepper.
6. Pour the sauce over the dish, stir, cook until all the liquid has evaporated from the bottom of the dish.
7. Sesame seeds need to be fried separately. Put on a dry frying pan, cook over medium heat until ruddy.
8. When serving a Chinese dish, sprinkle with fried sesame seeds.
Chinese eggplant (beef)
An unusual recipe for a Chinese dish, as beef is rarely used for it. To make the meat soft and juicy, it must be marinated in advance.
Ingredients
• 400 g of beef;
• 3 eggplants;
• 2 carrots;
• 100 ml of soy sauce;
• 200 ml of tomato juice;
• 70 ml of oil;
• 40 g of sugar;
• 0.5 tsp dry ginger;
• 1 tsp vinegar
• hot pepper pod.
Cooking
1. Rinse the beef. Then the meat needs to be cut into slices half a centimeter, lightly beat off the fibers with a hammer. Finished pieces are stripped in strips.
2. Add half soy sauce to the beef, leave for two hours.
3. Grate the carrots on a Korean grater. Add a pinch of salt, vinegar and remember it well with your hands. Leave to marinate.
4. Pour a little oil into a large skillet, fry the eggplant cut into strips. Take it away.
5. Add more oil, fry the pickled beef, add carrots to it, cook for another three minutes.
6. Put the eggplant in a dish, gently stir, warm over low heat all together.
7. Grind hot peppers, mix with soy sauce and tomato juice, season with sugar and dried ginger.
8. Add the sauce to the dish, cook after boiling the liquid for a couple of minutes, let the meat brew.
Chinese-style eggplant with meat - tips and tricks
• To keep the pieces of eggplant in their shape, when frying, vegetables do not need to be stirred often, cooked over high heat, in no case remove the skin. How to clean eggplants - read here.
• Rice vinegar is often used for Chinese dishes. But it can always be replaced with a wine, apple, or regular tableware. The main thing is not to pour too much. Focus on your taste.
• Soy sauce is salty, but not always. If the dish has few spices, then feel free to add additional salt. If the meat turned out to be salted, then it can be poured with tomato juice or diluted paste. Bulgarian pepper well dilutes the dish. Sauté strips of vegetable separately, add to meat.
