Learning to cook Asian snacks: blue in Korean style

In Asia, the eggplant was learned much earlier than in Europe. Therefore, there are a lot of dishes there, the main violin in which the blue plays. They are fried, stewed, saute and caviar, salt, sour, etc. Today we will immerse ourselves in the secrets of Korean cuisine. It has one feature: the products are subjected to very short heat treatment. So that they do not stay raw, they are very thinly shredded. Let's look at how to make blue in Korean. Here is a selection of the best recipes.

Preparation of products

These recommendations apply not only to dishes of Asian 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 name is already known to many, but have you tried it with blue ones? Young eggplant cut into thin strips, salt, rinse. For those half an hour, until the bitterness starts up the bitterness, chop the carrot and the Bulgarian pepper in the same way, add the bulb cut by 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 stand for three hours.

Salad "Blue in Korean"

Two medium aubergines cut along and bake in the oven until 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 herbs of dill 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.

Blue with carrots in Korean "In the power of the dragon"

A small head of cabbage and 2 carrots nashinkovat thin noodles, sprinkle with salt and sugar, let 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 cabbage and carrots. This snack is especially good on the second day.