Everyone says that eggplant is too oily, but it is not delicious without oil. Only when frying becomes soft or stir-frying, can it be fully flavored. However, in order to advocate a healthy diet with less oil and salt, Gourmet Jun has the following five tips, which can easily make eggplant delicious and absorb less oil.
1. Eggplant slices are soaked in salt water before frying.
2. Do not put oil in the pot, directly put the eggplant into dry frying until the eggplant becomes soft, and then fry as usual.
3. Slice the eggplant, put it in the microwave for a few minutes until the eggplant becomes soft, and then fry it.
4. Steam the eggplant until soft, and then fry it.
5. Coat a layer of starch on eggplant before frying.
Just like this crispy fish-flavored eggplant recommended by Gourmet Jun, the shell is crisp and the bite creaks. The tomato strips inside are warm and soft, and they are poured with fish sauce. It's really delicious after eating a whole plate!
Crispy fish and eggplant
Long eggplant 1 root/half a spoonful of salt/bean paste 1 spoon.
Half a spoonful of sugar/half a spoonful of oyster sauce/1 spoonful of tomato sauce.
Starch/garlic/onion
1. Peel eggplant and cut into thick strips.
2. Sprinkle half a spoonful of salt on the tomato strips and turn them evenly by hand.
3. Put the tomato strips into a large bowl filled with starch, and shake the container back and forth by hand to make the tomato strips evenly covered with a layer of starch.
4. Put a proper amount of oil in the pot and add tomato strips. If bubbles can rise quickly around the tomato strips, the oil temperature will be fine. Fry until the shell hardens and take it out.
5. When the temperature of the oil pan is 70% hot, fry the fried tomato strips until they are slightly yellow.
6. Heat the oil in the pan, slowly stir-fry the bean paste into red oil, add minced garlic and stir-fry, then pour in half a bowl of boiling water, and add tomato sauce, sugar and oyster sauce to taste. Finally, starch is added for thickening.
7. Pour in the fried tomato strips and turn them evenly, so that each tomato strip is covered with sauce, and then you can take the pot and plate.
Before frying in the pan, sprinkle a layer of starch as appropriate. The starch is slightly thicker, and the fried tomato strips can keep crispy taste for a long time. If the starch is thin, the freshly fried tomato strips will be crisp, but they will soon become soft.
In addition to fish-flavored juice, you can also change it into sweet and sour or tomato juice, which is sweet and sour and delicious, and it is more exciting than eating French fries!
1. frying time-the first time it is fried until it is solidified, it will become soft if it takes too long.
2. Sprinkle salt on the tomato strips-Sprinkling salt can not only kill some water, make the surface moist and easy to stick with starch, but also prevent the tomato strips from oxidation and blackening.