There are many connoisseurs of Chinese cuisine around the world. It is not surprising, because the dishes arrived to us from the Middle Kingdom are very tasty, useful and to some extent even exotic. If you consider yourself to be a thousand-strong army of admirers of Chinese cuisine, then this post will be of particular interest to you, because from it you will learn how to make gabajou at home.
For making gabjou you need a rather impressive set of products, including:
- meat fillet (in the original - lean pork, but beef will do) - 0, 5 kg,
- starch - 4 tablespoons,
- flour - 2 tablespoons,
- egg - 1 piece (only protein is needed),
- ice water - 1/3 cup,
- salt - to taste,
- vegetable oil - for frying.
For gabajou, a sauce is needed which may be of several kinds.
Salty Sauce. You will need:
- carrots (medium size) - 1 piece,
- onions (large) - 1 piece,
- Bulgarian pepper - 1 piece,
- shiitake / Chinese black mushroom (can be replaced with champignons) - 1 pack (or 200 grams of fresh mushrooms),
- garlic - 3-4 cloves,
- vegetable oil - 3-4 tablespoons,
- starch - 1 tablespoon,
- soy sauce - 3 tablespoons,
- red pepper - to taste,
- sugar - pinch.
Sweet and sour sauce. You will need:
- carrots (medium size) - 1 piece,
- onions (large) - 1 piece,
- pineapple (fresh or canned) - 200 g,
- garlic - 3-4 cloves,
- vegetable oil - 3-4 tablespoons,
- starch - 1 tablespoon,
- soy sauce - 3 tablespoons,
- fresh ginger - 10-15 g,
- honey - 1 tablespoon,
- juice 1/2 lemon,
- salt, black pepper - to taste.
Method of preparation
- Mix ice water (cold water frying allows the batter to remain crisp), egg white, flour and starch. Knead the dough (the consistency of the dough should be like thick sour cream).
- Cut the meat fillet into 2-2, 5 cm thick slices, beat off slightly, cut into 2x2 cm cubes.
- Stir meat with batter. Make sure that it is evenly distributed.
- Now the meat should be fried in a deep fat fryer or in a large amount of oil in a deep frying pan until cooked.
- Put the roasted meat on paper towels to allow excess fat to drain.
Now we proceed to the preparation of the sauce for our gabajou. The method of cooking salty sauce is quite simple.
- Soak shiitake in warm boiled water for 2-3 hours to make the mushrooms swelled (if you chose champignons, then you should skip this step).
- Peel the carrots and cut them into thin strips.
- Peel the onion, cut it in half and finely chop, but not across, but along. This is how Chinese onions are cut.
- Wash Bulgarian pepper, peel from seeds and stalks, cut into strips.
- Peel and slice the garlic.
- Pour the oil into the pan and set on fire. As soon as smoke appeared, you should put garlic, onions and carrots in oil, and pass until transparent.
- Add Bulgarian pepper and mushrooms. Cook a few more minutes.
- Pour in soy sauce and starch diluted in a little water. Bring to a boil and simmer until lightly thick over low heat.
- At the end of the sauce, salt and add spices to taste.
The preparation of sweet and sour sauce is similar to the way we prepared salty sauce. The only difference is that along with garlic you need to put ginger. Pineapples, cut into cubes, are put in place of mushrooms, and honey and lemon juice are added along with starch.
After the sauce is ready, put the fried pieces of meat into a deep bowl or plate and pour over the cooked sauce. Enjoy your meal!
