Many people like eggplant very much, but many people find that eggplant is really easy to absorb oil. An eggplant can easily absorb three times as much residual oil as other vegetables. Is it difficult for this eggplant to gain weight after eating too much? Even if you don't get fat, will it cause diseases such as hypertension and hyperlipidemia?

I firmly believe that many people have scruples about eating eggplant, but they are afraid that eating too much eggplant rapeseed oil is bad for their health. Especially the delicious eggplant beans are simply "oil-sucking maniacs", and many people dare not eat more even if they like to eat.

What I will share with you today is the treatment method that eggplant beans do not absorb oil. The eggplant beans are not only delicious, but also use less cooking oil. Friends who like to eat this kind of food can take it with confidence. When eggplant is fried with beans, remember not to fry it in the pot. Take another step. Eggplant does not absorb oil and tastes better.

Step 1: After washing, immediately cut the long eggplant into thick and long shapes, then put it in a large pot, soak it in warm water for a while, add a little salt, and marinate some of the water in the eggplant (reminder: this way, the water in the eggplant can be marinated out, and it is difficult to absorb oil after frying for a while).

Step 2: Wash and shred the long beans, and then tear them into a strip shape of about five centimeters for later use. Dry-cut peppers and chop garlic for later use.

Step 3: Add the long beans into the hot pot and stir-fry for about 30 seconds. You will see that the color of long beans has turned green. At this time, everyone will pour the eggplant that was prepared before into the pot and stir fry again. It will be soft in about 2 minutes. We will keep them.

Step 4: Add some cooking oil to the wok. This time, we will pour the garlic paste and pepper into the wok, stir-fry until the fragrance is overflowing, then turn to the torch and put the eggplant and long beans into the wok again.

Step 5: Stir fry eggplant beans again, then add salt, soy sauce and monosodium glutamate. After stir-frying again, you can eat it.

The above is the specific method of eggplant beans shared with you today. In fact, eggplant is the key factor for eggplant to absorb oil. There are many small round holes in the internal structure of eggplant. When frying eggplant, oil can easily 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 and let the eggplant digest and absorb the water in the basin. After the eggplant is soaked, the normal structure of many small holes cannot be restored after salting out the water with salt, so that the eggplant will not feel oily and greasy when making eggplant beans.

What I share with you today is eggplant beans. You can cook eggplant, stir-fried lean meat and other special foods, and the solution of eggplant is the same.