Chinese cold soup from eggplants
Eggplant 500 g
Soy sauce 40g
Chili paste 80g
Apple vinegar, 50 g
Salt 3 g
Sugar 20 g
Chili fresh 30g
15 g green onions
Cilantro (coriander) fresh 15 g
Water 1 liter
1. Eggplant peel and steamed for 25 minutes. Steamers can be built from a conventional pan and colander.
2. Break the eggplant into strips hands or chop finely with a knife. Chop the onion and cilantro. Mix all the ingredients except water, for 15 minutes to marinate.
3. Add the ice water. Water should be the best possible.