We all know that eggplant needs to be fried in the process of making fish-flavored eggplant strips, or a lot of oil is used, which is very harmful to the health. So in order to avoid these, we can eat fish-flavored eggplant strips with the same taste and taste at home. First, we cut the eggplant into strips, then marinate it with salt, squeeze out the water inside, add egg yolk and starch, so that each eggplant strip is covered with starch, and then add a little oil to fry it, because it is covered with starch. It's the same as frying, and then stir-fry and stew with onions and peppers. The finished eggplant is fragrant, soft and delicious, and tastes like fish-flavored eggplant strips. It's really a super meal. If you love delicious food, please collect it and have a taste.
The main ingredients of oil-free fish-flavored eggplant strips are: eggplant 1, green pepper 1, egg 1, onion 1, and garlic.
Supplementary food: oil, salt, soy sauce 1 spoon, starch 10g.
explain
You can use round eggplant or long eggplant to cook this dish. Round eggplant has more water content and long eggplant has less water content, but it doesn't matter because it needs to be squeezed with salt during processing.
It is best to choose tender eggplant, which tastes good. The easiest way to choose eggplant is to touch it by hand. If it feels astringent and not smooth, it is tender eggplant. If it feels particularly smooth, it is basically that the old eggplant is old. This is my experience. it wont hurt you to try it
Eggs only use yolk, which is used to make starch more firmly wrap eggplant and play the role of adhesive. If you cook more eggplant, you can appropriately increase the amount of egg yolk.
manufacturing process
1. Wash the surface of eggplant with clear water, cut it into strips about 1 cm wide without peeling, put it in a larger basin, sprinkle more salt, stir with chopsticks, and let each eggplant get stained, then put it aside and let it stand.
2. Wash the green pepper and cut it into filaments; Cut the shallots into sections; Chop garlic a few times and put it on a plate for later use.
3. Squeeze the marinated eggplant strips, squeeze out the salt water, then put them into a clear water basin, rinse them off, wash off the excess salt, dry them and put them into the basin for later use.
4. Beat the eggs into a bowl, then separate the egg whites from the egg yolks, put the egg yolks into a basin filled with eggplant, and stir with your hands or chopsticks to make the eggplant strips evenly wrapped by the egg yolks.
5. Pour a proper amount of dry starch into the eggplant strips wrapped with egg yolk, then grab them again or stir them with chopsticks to make the eggplant strips evenly wrapped with starch.
6. Pour a little vegetable oil into the hot pot and shake the pot body to make the surface of the pot evenly stained with grease. Then pour a little oil, add eggplant strips and fry over low heat. Turn them constantly with a shovel to prevent the pot from burning. When the eggplant strips are fried until the surface is brown, take them out for use.
7. Take the pan again, add a small amount of oil, when the oil temperature is 60% hot, add shallots and shredded green peppers and stir-fry, then add eggplant strips and stir-fry, add a spoonful of soy sauce, a spoonful of water and a small amount of salt mixed juice, stir well, cover the pot and stew for one minute to make the eggplant completely soft and tasty, then open the lid and add minced garlic and stir-fry evenly.
The eggplant made in this way is soft and delicious, and it is delicious but not greasy. It tastes like fish-flavored eggplant strips. It's really delicious. It's delicious. Because there is little oil, I don't worry that eating too much will be unhealthy or fat. Interested friends can try it.
skill
1, before frying eggplant, in order to avoid eggplant sticking to the pot, you can pour a small amount of oil and shake the pot, so that eggplant will not stick to the pot. If a non-stick pan is used, this step can be omitted.
2. Whether it is purple eggplant or green eggplant, the easiest way to choose tender eggplant is to touch it by hand to see if it feels slippery or astringent. If it feels astringent, it is tender eggplant. This is my years of experience. Let's have a try.
The above is about how eggplant can be made into delicious and delicious fish-flavored eggplant strips without oil. I hope you like it, thanks for reading, goodbye!