Eggplant is one of the most popular ingredients, stir-fry sauce is rich; cold and appetizing; stewed fresh and soft; baked garlic, a different way to do eggplant, how to eat will not get tired!

Everyone says that eggplant is too oil-absorbing, but not oil is not good, only deep-fried soft or stir-fried to fully flavor. But in order to promote a healthy diet with less oil and less salt, food June has the following 5 tricks, can easily do the eggplant delicious and less oil absorption.

1. Soak the sliced eggplant in salt water before frying.

2. Without oil in the pan, directly put the eggplants into the dry frying until the eggplants are soft and wilted, and then fry them as you usually do.

3. Slice the eggplants and put them in the microwave for a few minutes until they are soft and wilted before frying.

4. Steam the eggplant on the pan to soften it before frying.

5. Coat the eggplant with cornstarch before frying.

Like this crispy fish-flavored eggplant recommended by Foodie, the shell is crispy and clicks when you bite it, and the eggplant strips inside, which are hot and soft, are topped with a fish-flavored sauce, which is really bursting with deliciousness, and the whole plate is not greasy when you eat it!

Crispy fish-scented eggplant

1 long eggplant/half a spoon of salt/1 spoon of bean paste

half a spoon of sugar/half a spoon of oyster sauce/1 spoon of ketchup

starch/garlic/scallion

1. peel the eggplant and cut into thick strips.

2. Sprinkle the eggplant strips with a small ? tsp of salt and turn well with your hands.

3. Place the eggplant strips in a large pot with cornstarch and shake the container back and forth with your hands to coat the strips with the cornstarch.

4. Put some oil in a pan, add one eggplant stick, if small bubbles can rise quickly around the eggplant stick, the oil temperature is ready. Fry until the shell becomes hard and fish out.

5. When the oil is heated to 70%, deep-fry the eggplant strips until lightly browned.

6. Heat the oil in a pan, stir fry the bean paste on low heat to remove the red oil, add the minced garlic and stir fry, then pour in half a bowl of boiling water, add ketchup, sugar and oyster sauce to taste. Finally add water starch to thicken.

7. Pour in the fried eggplant strips and turn well, so that each eggplant strip is sticky with the gravy, you can get up the pan and serve.

Before frying, sprinkle a layer of cornstarch as needed. The cornstarch coating is a little thicker, so that the fried eggplant strips can maintain their crispy texture for a longer period of time, and if the cornstarch coating is thinner, the fried eggplant strips will be crispy, but they will soften up quickly.

In addition to the fish sauce, you can also switch to sweet and sour or tomato sauce, sweet and sour, a bite of one, more than eating French fries!

1. frying time -- the first time you fry to stereotypes can be fished out, too long will become soft,

2. tomato strips sprinkled with salt -- sprinkled with salt can not only kill some of the water, so that the surface is moist and more likely to stick to the starch, but also to prevent the oxidization and blackening of the eggplant strips.