Chinese cold soup from eggplants

Chinese cold soup from eggplants


Eggplant 500 g
Onions 100g
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.

Chinese cold soup from eggplants. Recipe:

Posted in Soups
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