In fact, everyone who is familiar with the characteristics of eggplant knows. Eggplant absorbs oil at low temperature, but once the temperature rises, it will vomit oil when it absorbs oil.

So there are two ways to reduce oil.

1, steamed eggplant

Same as upstairs, cross knife, not completely cut off. Steam in the pan.

Steam for 7-8 minutes. Then drain the water from the plate.

Add chicken essence, oyster sauce, minced garlic and sesame oil.

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2. Sauce explosion

Generally, many people pull eggplant in an oil pan.

Now, in order to save oil, the eggplant is pulled in a large oil pan and soaked in water.

Then the eggplant is drained for use.

The method of sauce explosion is the same. This kind of eggplant is not greasy, just as delicious.