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Ingredients for Making Roasted Dragon
Ingredients for Making Roasted Dragon:
- Eggplant 1 pc.
- Red hot pepper 1 pod
- Vegetable oil (for deep fat) to taste
- Flour 50 g
- Corn Starch 30 g
- Baking powder 2 g
For the sauce:
- Tomato paste 1 tbsp. a spoon
- Chilli sauce 3-5 tbsp. spoons
- Rice vinegar 1 tbsp. a spoon
- Sugar 1-2 tbsp. spoons
- Garlic to taste
- Leek to taste
- Sesame oil to taste
- Salt to taste
- Main Ingredients
- Serving 4 servings
Inventory:Frying Pan, Deep Fryer, Board, Knife, Serving Dish
Cooking Roasted Dragon:
Step 1: Cut and cook the eggplant.The main thing that we need to remember is that the eggplant needs to be cut in the form of a garland. Therefore, when slicing, we don’t cut the eggplant to the end, and most importantly, cut it obliquely. The width of the slices should be at least 5 mm. We leave one edge of the eggplant about 1 cm thick not cut - this will be the dragon's face. The same thing to do, turning the eggplant notches down - should get our "garland".
Step 2: Cook the batter.Next, we need to prepare a batter, in which we will fry the eggplant. From flour, baking powder and corn starch, with the addition of a small amount of water, prepare batter. Note that it should not turn out to be too liquid. After the batter is cooked, we proceed to fry the eggplant. To do this, dip the eggplant in batter. Now, gently, slightly stretched, lower the eggplant in deep fat and fry until tender. We take out the finished eggplant and let the excess oil drain from it.
Step 3: Cooking the Roasted Dragon.We put the pan to heat by pouring a small amount of vegetable oil into it. Finely chop the garlic and onion - leek. First, fry the garlic and leek, then add the tomato paste, vinegar, sugar, chili sauce, sesame oil, salt and a little water. Mix well, let it stew for 5-10 minutes and remove from heat.
Step 4: Serve the Roasted Dragon.Lay the eggplant on a flat dish, slightly bending it, pour over the finished sauce on top. Chop red hot pepper, do not forget to put aside part for the tongue and eyes of the dragon, and sprinkle the rest on top of the sauce. Before serving, you can sprinkle with herbs and arrange to taste. Enjoy your meal!
- - After we fried the eggplant in deep fat, it can be put on paper napkins, as they absorb more oil from the eggplant.
- - In order for the eggplant not to be bitter, it can be presoaked for 20 minutes in slightly salted water.
- - In the sauce, you can add finely chopped tomato to the sauce, however, for this you have to put out the sauce for 5-10 minutes more.