In Asia, eggplants were learned much earlier than inEurope. Therefore, there is a mass of dishes, the main violin in which the blue plays. They are fried, stewed, saute and caviar, salt, sour, etc. Today we will plunge into the secrets of Korean cuisine. It has one feature: the products are subjected to very short heat treatment. So that they do not remain raw, they are very thinly shredded. Let's look at how they do blue in Korean. Here is a selection of the best recipes.
Preparation of products
These recommendations apply not only to dishesAsian cuisine, but also to all the dishes from eggplant. In this berry contains a special substance - solanine. If it is not removed from the fruit, the whole dish will be very bitter and will become simply inedible. Therefore, you must first cut the eggplants (as recommended recipe blue in Korean), pour them with salt and leave for 15-30 minutes. Then rinse the pieces under running water to remove both bitterness and excess salt. Well, now we proceed to the actual preparation.
He from eggplants
An acute appetizer of meat and fish under this namemany are already known, but did you try it with blue ones? Young eggplant cut into thin strips, salt, rinse. For those half an hour, until the bitterness starts up bitterness, chop the carrot and the Bulgarian pepper in the same way, add a bulb cut in half rings. Vegetable mixture sprinkle with the same amount of sugar and salt (incomplete spoon), remember with your hands and leave for 30 minutes. After half an hour, drain the juice, and pour the vegetables with two soup spoons of seasoning for Korean carrots. Sinenkie rinse and throw into boiling water. Cook for no more than two minutes. Throw it in a colander and gently squeeze it with your hands. Combine the remaining vegetables with aubergines, add 3-4 chopped garlic cloves and a spoonful of soy sauce. In a frying pan, fan half a glass of sunflower oil until the haze appears, fill them with blue in Korean. Add two tablespoons of apple cider vinegar, mix and let it brew for three hours.
Salad "Blue in Korean"
Two medium aubergines are cut along and baked inoven to half cooked. They should become soft, but not lose their elasticity. Then we cut the blue ones into smaller pieces, put them into a salad bowl. Add to them 3-4 slices finely chopped garlic and chopped a bunch of green onions. Sprinkle with lemon juice and three tablespoons of soy sauce. Season with a pinch of hot red pepper and sprinkle with sesame seeds.
Another ostrenkiy salad will come out from us, if we add in blue in Korean Bulgarian pepper, carrots, garlic, fresh herbsdill or parsley. As spices, try adding a mixture of peppers, coriander and sesame seeds. A dressing in this recipe is honey, soy sauce and a drop of vinegar.
Sinenky with carrots in Korean "In the power of the dragon"
Small head of cabbage and 2 carrots to chopthin noodles, sprinkle with salt and sugar, drain the juice. Season with vinegar, garlic and spices. Prepared eggplant (cut into small pieces) to fry in vegetable oil. Cool them and add to the cabbage and carrots. This snack is especially good on the second day.
