After beginning of autumn, although the weather became more comfortable in the morning and evening, the autumn tiger was still fierce during the day, and many people still felt very hot and had no appetite. At this time, we must pay attention to a light diet and eat more seasonal vegetables, so as to have a good figure. Among many vegetables in this season, eggplant is my favorite.
There are many ways to do it. No matter how you cook it, it will be delicious. Eggplant is very nutritious. Eating regularly will do some good to our health. However, cooking eggplant has a particularly annoying place, that is, when cooking eggplant, it always feels greasy because of oil absorption, so it tastes bad and even makes people feel unbearable.
So what can be done to reduce the oil absorption of eggplant and make it fresh, delicious and nutritious? It's actually quite simple. As long as you learn these tips, you can make delicious eggplant. Here I would like to introduce you to the classic method of eggplant. Interested friends don't miss it, learn quickly.
Fried potatoes, green peppers and eggplant
The ingredients we need to prepare are: eggplant, potatoes, green peppers, soy sauce, oyster sauce, starch, edible salt, sugar, cooking oil, ginger and garlic and other common seasonings at home.
Then the ingredients are processed: eggplant is washed, rolled into pieces, and then soaked in light salt water 15 minutes. This step is very important. Light salt water can not only make eggplant black without being oxidized by air, but also reduce the oil absorption effect of eggplant during cooking, which will make it taste better and will not feel greasy at all. Therefore, this step must not be ignored.
Wash potatoes, peel them and cut them into pieces for later use. After cleaning the green pepper, remove the seeds and pedicels and cut into pieces for later use. Clean the onion, ginger, garlic and other ingredients and cut them into powder for later use. In this way, all ingredients are ready.
Next, let's make good food: put a proper amount of cooking oil in the pot. When the oil is hot, add potatoes and fry until the surface is golden. At this time, the potatoes are almost soft and can be taken out for later use. There is bottom oil in the pot. If it is not enough, add some cooking oil, add eggplant and stir-fry over low heat until soft. The whole process is slow, and we need more patience. Only in this way can we achieve less oil and the eggplant will taste better. When it is soft, it will be served.
There is base oil in the pot. Add minced ginger and garlic and stir-fry until fragrant. Then add the right amount of water, oyster sauce, soy sauce and sugar. After stirring well, add potatoes, eggplant and green pepper. Stir well and simmer for 5 minutes. Finally, pour some water starch on it After the juice is collected from the fire, go out and enjoy the food.
Eating this dish in early autumn is really appetizing, nutritious and delicious. Interested friends must not miss this delicious food. No matter when, we should eat more seasonal vegetables. Eggplants in this world are our best choice. If you still dislike eggplant oil absorption, just do it according to the method I shared. This kind of eggplant will definitely satisfy your taste buds.