Three methods of cooking eggplant with less oil;

1. Cooking method: according to the ratio of 1 eggplant and 0.2 dried beans, put them into the pot at the same time, add cold water to the just-finished eggplant and beans, add a little pepper, bring them to a boil with high fire, change the heat to medium heat for 5 ~ 10 minutes, add appropriate amount of salt, and take them out of the pot after the beans are cooked and chewy. At this time, the eggplant has been cooked. After cooling, add a little sesame oil and mix well. This dish is low in fat and high in protein, light and refreshing, and saves time and trouble in cooking. You can do it several times at a time for later use. Don't soak beans before cooking. Add sesame oil before each meal. In addition, eggplant slices are steamed, cooled, mixed with garlic paste, seasoning and sesame oil, with little oil consumption and good taste.

2. Pickling method: First, mix the cut eggplant with salt, marinate for 15 minutes, then squeeze out the oozing water. Do not add water when frying, and stir fry repeatedly until the eggplant becomes soft. Then add all kinds of seasonings, so that fried eggplant is both fuel-efficient and delicious. In addition, the color of eggplant is easy to turn black after cutting, so it can be soaked in clear water or light salt water for a while and then fried without discoloration.

3. Soaking method: First, use a spoonful of starch and a bowl of water to make dilute starch water, soak the cut eggplant in the starch water, then fry the eggplant with strong fire, and immediately switch to medium fire after it turns yellow to prevent the external coke from being hard inside.

Immediately put the cut eggplant into the oil pan, the surface will be green, and the shredded or sliced eggplant will soon turn black.