30 April, 2018
Kadi-chaPosted in : Salads on by : root
Kadi-cha (kadicha) is a flavorful hot salad of eggplant with spices. In Korean cuisine is widely used coriander, cilantro and hot pepper, they give the vegetables a delicious flavor and pungency!
Description of preparation:
The ingredients I left out salt because in the recipe it is not. But will need only 1 tablespoon of salt for removing bitterness from eggplant. After salting, in 20 minutes, all the salt will wash off with water. And the finished salad will be dressed with soy sauce, garlic, herbs and aromatic coriander! Chilli can be used both fresh and dried, this dish is less spicy. Try!
- Eggplant — 2 Pieces
- Tomato — 1 Piece
- Bulgarian pepper — 1 Piece
- Onion — 1 Piece
- Chili pepper — 1 Piece (or ogonek)
- Garlic — 2-3 Cloves
- Soy sauce — 1 tbsp. spoon
- Coriander — 15 Gram (or parsley)
- Ground black pepper — to 0.25 tsp
- Coriander — 0,5 tsp
- Vegetable oil — to taste
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How to cook “Kadi-cha”
Prepare the necessary products. Wash thoroughly all the vegetables, peel. Let’s get started!
The eggplant cut off the ends on both sides. He cut the eggplant across into 3 parts. Each piece cut into strips. Put in a deep pot and add a tablespoon of salt, stir. Leave for 20 minutes.
Bell pepper cut into strips (the size should be approximately as in baklazhanovy straw). Onions chop. With tomato remove the peel, cut it into cubes.
Preheat the pan with vegetable oil and fry the onion until soft.
Add tomato slices, fry for a few minutes.
Add bell peppers, sauté another few minutes.
The eggplants after 20 minutes rinse well under running water to remove salt and bitter juices. Easily press the hands against moisture. Add to vegetables and cook 15 minutes, stirring occasionally vegetables.
Per minute until cooked salad, add chopped herbs, finely chopped garlic, coriander powder in a mortar and chili (“spark”).
Pour soy sauce, stir and remove salad from heat. Give him under cover to stand for a few minutes, and then podavaite to the table!