Chinese Cold Eggplant Soup
Soups • Australian
Description
The Chinese eat not just for the sake of eating, but to be healthier. Each season calls for specific foods. In summer, the ideology is to consume less fat, less spice, less sugar, and fewer carbohydrates. Summer foods should definitely be more sour, as it is believed that sourness helps eliminate excess water from the body and makes you feel better. Bitter flavors are also essential — they are beneficial for the liver, aiding in its cleansing and healing. Chinese cold eggplant soup is the most striking example of this ideology.
Ingredients
- Ground coriander 0 oz
- Eggplants 20 oz
- Onion 5 oz
- Soy Sauce 0 fl oz
- Chili jam 5 oz
- Apple Cider Vinegar 0 oz
- Salt 0 oz
- Sugar 0 oz
- Mild Chili Spice 0 oz
- Scallions 0 oz
- Water 0 qt
Step-by-Step Guide
Step 1
Peel the eggplant and steam it for 25 minutes. You can create a steamer using a regular pot and a colander.
Step 2
Tear the eggplant into strips by hand or slice it thinly with a knife. Chop the onion and cilantro. Mix all the ingredients together except for the water, and marinate for 15 minutes.
Step 3
Add ice-cold water. The water should be the best possible.
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