10:30, 17 Jul 2024, author: Ermakova M.

Chinese Cold Eggplant Soup

Name: Chinese Cold Eggplant Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Chinese
Ingredients: Fresh cilantro (coriander) - 15 g; Eggplant - 500 g; Onions - 100 g; Soy sauce - 40 ml; Chili paste - 80 g; Apple cider vinegar - 50 g; Salt - 3 g; Sugar - 20 g; Fresh chili peppers - 30 g; Green onions - 15 g; Water - 1 l

The Chinese always prepare their dishes with health in mind.

Photo source: https://ru.123rf.com/profile_jiamp

In summer, this is especially noticeable: less fatty, dense, sweet. Cold soup is prepared in water, and a drop of soy sauce adds density to it. Summer food must be sour, so that you want to drink less after it. Bitter tastes are also a must: this is good for the liver, which has a hard time in the heat. Cold eggplant soup is just what the Chinese doctor ordered, even when it's over thirty outside.

Chinese Cold Eggplant Soup

Кухня: Chinese, суп, калории: 103, время приготовления: 00:40

Ингредиенты

Fresh cilantro (coriander) - 15 g

Eggplant - 500 g

Onions - 100 g

Soy sauce - 40 ml

Chili paste - 80 g

Apple cider vinegar - 50 g

Salt - 3 g

Sugar - 20 g

Fresh chili peppers - 30 g

Green onions - 15 g

Water - 1 l

Рецепт

1. Peel the eggplant and steam it for 25 minutes. You can make a steamer from a regular saucepan and a colander.

2. Tear the eggplant into strips with your hands or slice it thinly with a knife. Chop the onion and cilantro. Mix all the ingredients except water, marinate for 15 minutes.

3. Add ice water. The water should be the best possible.