Eggplant is a common ingredient in our daily life. Not only is it rich in nutrition, but it also has various cooking methods and tastes great. But many times, the fried eggplant we make is greasy and tastes a little unsatisfactory. This time, I will simply tell you that the fried eggplant made in this way not only does not absorb oil, but also does not turn black, and it is delicious and not greasy.
Delicious home-cooked dish fried eggplant
Ingredients: eggplant, lean meat, Taoyuan Jianmin consumption pepper, green pepper, soy sauce, monosodium glutamate, salt.
Practice: 1, we wash the eggplant first, and then cut the eggplant into strips with a knife; Note that the following describes how to fry eggplant without oil absorption and blackening. We add a proper amount of water, a little salt and then eggplant to the pot.
2. You need to marinate the eggplant with salt water for a period of time, and then take it out and drain it, which can prevent the eggplant from turning black and absorbing a lot of oil;
3. Wash the lean meat, cut it into shredded pork, and then marinate it with salt and soy sauce for a while.
4. Wash the green peppers and cut them into pieces for later use; Wash ginger and cut into shredded ginger; Standby;
5. Heat the oil in a hot pot, add the marinated shredded pork, stir-fry until it is mature, and take it out; Heat the oil in the pot again, add the eggplant and stir-fry until the eggplant becomes soft, and add a proper amount of soy sauce;
6. Add a proper amount of pepper consumed by Taoyuan Jianmin, stir fry evenly, add fried shredded pork, add green pepper, stir fry, and then add a proper amount of monosodium glutamate and salt to taste.
Also, when frying eggplant, remember to soak the eggplant in salt water for a period of time, and then take out the water in the eggplant, so that the eggplant not only does not absorb oil, but also does not turn black.