Chinese cold eggplant soup
4 servings
45 minutes
The Chinese eat not just to eat, but to be healthier. And there should be a certain food for each season. In summer, the ideology is: less fat, less spicy, less sweet, less carbohydrates. Summer food should definitely be more sour: it is believed that sour removes excess water from the body better and you feel better. Bitter tastes are also required - this is good for the liver, for its cleansing and healing. Chinese cold eggplant soup is the most obvious example of this ideology.
1
Peel the eggplant and steam it for 25 minutes. You can make a steamer from a regular pot and a colander.
- Eggplant: 500 g
2
Tear the eggplant into strips by hand or slice it thinly with a knife. Chop the onion and cilantro. Mix all ingredients except water and marinate for 15 minutes.
- Fresh cilantro (coriander): 15 g
- Onion: 100 g
- Spring onion: 15 g
- Soy sauce: 40 ml
- Chili paste: 80 g
- Apple cider vinegar: 50 g
- Salt: 3 g
- Sugar: 20 g
- Fresh chili pepper: 30 g
3
Add ice water. The water should be the best possible.
- Water: 1 l
