Many people like to eat eggplant very much, but many people find that vegetables such as eggplant absorb oil very easily. One dish of eggplant can easily absorb three times the remaining oil of other dishes. This kind of eggplant Isn’t it easy to gain weight if you eat too much? Will it cause high blood pressure and high blood lipids even if I don't gain weight?

I believe that many people have liked to eat eggplant but were worried that too much eggplant rapeseed oil would be bad for their health, right? Especially the delicious eggplant and beans is a "fat-sucking" dish. Even if many people like to eat it, they dare not eat more.

Today I will share with you how to process eggplant and beans that do not absorb oil. The eggplant and beans are not only delicious, but also use very little cooking oil. Friends who like to eat this delicacy can feel free to consume it. . When frying eggplant with beans, remember not to stir-fry it in the pan. Take one more step so that the eggplant does not absorb oil and tastes better.

Step 1: Wash the long eggplants without peeling them, then cut them into thicker long shapes, then put them into a large basin, soak them in warm water for a while, and then add a little salt Marinate some of the water in the eggplant (reminder: in this way, some of the water in the eggplant can be marinated, and it will not be easy to absorb oil when frying the eggplant later).

Step 2: Wash the long beans and shred them, then tear them into long shapes of about five centimeters and set aside. Cut the dried chilies into strips and mince the garlic and set aside.

Step 3: Heat the cold oil in the pan and add the long beans. Stir-fry for about 30 seconds. You will see that the color of the long beans turns green. At this time, everyone pours the previously prepared eggplant into the pot. Stir fry again. The eggplants will be fried and soft for about 2 minutes. We will take them out and set aside.

Step 4: Put a little cooking oil into the wok again. This time we will pour the minced garlic and small chilies into the wok, stir-fry until fragrant, then turn to medium heat and add the eggplant and long beans. Put it into the pot again.

Step 5: Stir-fry the eggplant and beans again and add salt, light soy sauce and MSG, stir-fry again and then eat.

The above is the specific method of eggplant and beans that I will share with you today. In fact, the key factor in absorbing oil in eggplant and beans is eggplant. The internal structure of eggplant has many small round holes, which makes us fry When eating eggplant, it is very easy for oil to enter the eggplant through this small round hole. You can find that eggplant absorbs oil very much.

My method is to soak the eggplant in tap water first, so that the eggplant will absorb the water in the basin. After the eggplant is soaked, use salt to pickle the water out and it will not return to normal. It has many small holes. structure, so that when making eggplant and beans, the eggplant will not feel very oil-absorbing and greasy.

What I want to share with you today is eggplant and beans. You can use this method to make eggplant, stir-fried lean meat and other specialties. The solution to eggplant is the same.