In daily life, many people eat braised eggplant. Speaking of braised eggplant, as long as friends who can cook it know that braised eggplant is delicious, but this dish is particularly greasy. Daily life pays attention to less oil and salt, so how can we make braised eggplant that is delicious and not greasy? Let's take a look at the specific methods and techniques.

Step 1: Take a long eggplant, clean it, remove the skin of the eggplant, and then cut it into end mills.

Step 2: After cutting the eggplant into the shape of an end mill, take a large basin, add a proper amount of cold water and edible salt to the basin, and soak the eggplant into small pieces in salt water for 30 minutes.

Reminder: soaking eggplant in salt water can destroy the structure of cell membrane inside eggplant, so that eggplant will not be deoiled again, and eggplant will naturally not be greasy. This is also one of the key steps to make braised eggplant not greasy. When cooking braised eggplant, you must remember this step.

Step 3: Soak eggplant to prepare seasoning, including tomato cut into small pieces, onion, ginger, garlic, edible salt, soy sauce, white sugar and oil consumption.

Step 4: Take out the eggplant after soaking and wrap it with cassava starch. Pay attention to the proper amount of tapioca starch can also promote eggplant to be less oily, and the stewed eggplant is not greasy, which is also the second key step to make the stewed eggplant not greasy.

Step 5: Take out the pot, add a proper amount of vegetable oil into the pot, put the prepared eggplant into the pot when the temperature is 60% to 70% hot, fry it on medium fire until the surface of the eggplant is golden, then raise the temperature in the pot, fry the fried eggplant again, and take it out to control the oil content for later use.

Reminder: The important purpose of frying is to make eggplant no longer greasy.

Step 6: Leave a little oil in the pot, add onion and minced garlic to stir fry until fragrant, then put the fried eggplant in the pot, add tomatoes and peppers cut into small pieces, add appropriate amount of soy sauce, white sugar and soy sauce to color, stir well, add appropriate amount of edible salt and oil-consuming seasoning, and stir well, and a delicious braised eggplant is finished.

How's it going? Is the processing method of braised eggplant simple? Then we summed up the key steps to make braised eggplant not greasy: first, it is best to soak it in salt water after cutting it. Salt water will destroy the cell membrane structure of eggplant, especially the pores of eggplant. Eggplant pores will not be oily after being damaged, and fried braised eggplant is definitely not greasy.

Secondly, wrapping eggplant with cassava starch can also prevent vegetable oil from entering eggplant, and the stewed eggplant is not greasy. As long as you remember the above two key steps, you can make braised eggplant that is not only delicious but also greasy.