Before frying the eggplant, sprinkle some salt on the cut eggplant, mix well and marinate for 15 minutes, and squeeze out the black juice. Salt enters eggplant cells and sucks out a lot of water in the cells, so that the sponge in eggplant shrinks and collapses, and no soup is added when frying. The eggplant made in this way is both fuel-efficient and beautiful.

Step 2 soak in cold water

After eggplant is cut, soaking in cold water can speed up the softening of eggplant cell wall, thus reducing the oil absorption of eggplant, which not only reduces the oil absorption of eggplant, but also speeds up the frying time of eggplant.

3. Microwave steaming

Heat the cut eggplant in the microwave oven for 5 minutes. Under the action of microwave, pulp cells will heat up rapidly, and the cells will rupture and lose water. The eggplant is softened and steamed before taking it out, so that the eggplant absorbs less oil when cooking.

Step 4 steam eggplant

Steaming eggplant with fire can also make eggplant absorb less oil, because eggplant absorbs a lot of water in the process of steaming eggplant, and its saturation increases and its oil absorption capacity decreases, but this way will make eggplant easy to get out of water and its taste will be particularly soft and rotten.

5. Dry fried eggplant

Do not put oil in the pot, stir fry the eggplant, directly dry fry the eggplant until it becomes soft, and then add a proper amount of cooking oil, salt and other materials to fry the eggplant, so that the amount of eggplant oil is less.

6. Dry and let the water evaporate.

Cut the eggplant into pieces, put it on the chopping board, and dry it in the sunny place for about 3 hours. When the water in eggplant is evaporated and used for cooking, it will absorb less oil.

2 braised eggplant effect: spleen and appetite

Material: eggplant; Coriander; Garlic; Original pumping; White sugar; Salt;

Braised eggplant is a home-cooked dish with a long history.

Practice: 1, peeled and washed garlic; Chop garlic into paste; Put sugar in the bowl; Add soy sauce and stir evenly; Add garlic and leave a small part of the eggplant; Add a little water and The Mixing Bowl juice.

2. Wash the eggplant; Cut eggplant into hob blocks, add a little salt and put it in water, so that fuel can be saved when burning; Dehydrating eggplant for later use; Cut the coriander into sections.

3. Hot oil in the pot; Add eggplant and fry until golden on both sides; Add a small amount of starch to the bowl juice and mix well; Pour into eggplant and stir fry quickly; Add garlic and coriander before cooking.

3 sweet and sour crispy eggplant effect: spleen and appetite

Material: eggplant; Garlic moss; Carrots; Low gluten flour; Eggs; Onions; Ketchup; Oyster sauce; Sugar; Vinegar; Oil;

Don't miss the sweet and sour tenderloin and eggplant.

Practice: 1, eggplant washed, peeled off, cut into strips, salted with 1 teaspoon 10 minutes;

2. Beat an egg into low-gluten flour and add a little water to make a batter with moderate thickness;

3. Pour out the black water from the pickled eggplant, put it into the batter and stir it evenly, so that each eggplant is covered with batter;

4, the oil in the pot is burned to 60% to 70% heat, and the eggplant covered with batter is fried in the pot until the eggplant is golden and crisp, and the oil can be removed;

5. Mix one spoonful of tomato sauce, one spoonful of vinegar, one spoonful of oyster sauce, three spoonfuls of sugar and two spoonfuls of water into juice, and chop carrots, minced garlic and chopped green onion.

6. Heat the oil in the pan. When the oil is hot, add garlic shoots and carrots to stir fry, add chopped green onion to stir fry, pour in the juice, heat it with low fire, after the juice bubbles, add the fried strips and stir fry in a pot to make each strip evenly covered with juice.

4 garlic eggplant efficacy: spleen and appetite

Material: eggplant; Garlic; Soy sauce; Vinegar; Sugar; Water starch;

Eggplant is one of the few purple vegetables, and it is also a common home-cooked dish on the table. Its purple skin is rich in vitamin E and vitamin P, which is incomparable to other vegetables. Vitamin P can soften tiny blood vessels and prevent bleeding, which is beneficial to patients with hypertension, arteriosclerosis, hemoptysis and scurvy.

Practice: 1, eggplant washed and cut into hob blocks, put them in a container and salted to remove water. At the same time, prepare fruit juice, and mix sugar, soy sauce and vinegar (if you don't like sour taste, put it as little as possible or not) into fruit juice for later use.

2. Remove water from eggplant and take it out for later use; Take the oil pan, add the eggplant and fry until golden brown. Take it out.

3, pour the oil, leave the bottom oil, add the onion and ginger and saute; Pour in the prepared juice and stir fry, then add eggplant and stir fry; There was no salt in this step before. Add garlic, water starch and stir fry quickly before taking out the pan. Garlic smells, turn off the fire and eat.