Although the eggplant was fried this time, it was soaked in salt water in advance and coated with starch, so that the cells in the eggplant absorbed enough water and added a coat. Even if it is fried, it absorbs less oil than eggplant without this treatment. In fact, there are several ways to make eggplant absorb less oil, and this is just one of them. I will share other tips with you next time.

food

Appropriate amount of purple eggplant, green pepper, ginger, onion, garlic, Pixian bean paste, oil, salt, starch, soy sauce, oyster sauce, vinegar, sugar, sesame oil and water.

Steps/methods

1. Material: purple eggplant, green and red pepper, ginger, garlic and onion.

Ingredients: Pixian bean paste, oil, salt, starch, soy sauce, soy sauce, oyster sauce, vinegar, sugar, sesame oil and water.

2. Slice the eggplant and soak it in salt water for ten minutes; Then remove and drain the water, sprinkle some dry starch and mix well; Soak in salt water and then wrap some dry starch to make eggplant absorb less oil when frying. )

3, put the right amount of oil in the pot, burn 70% heat, fry the eggplant, pay attention to keep the fire in the middle and keep turning it to avoid frying; When fishing, press the fried eggplant with a spoon and control some oil.

4, leave a little base oil in the wok (the oil must be less, because the eggplant itself has oil), add ginger, garlic and bean paste and stir fry;

5. Add green and red peppers and stir fry;

6. Add the fried eggplant and stir fry; Finally, pour in seasoning sauce (salt, starch, soy sauce, soy sauce, oyster sauce, vinegar, sugar, sesame oil and water) and stir well.

Matters needing attention

◎ After soaking in salt water, some dry starch is wrapped, which can make eggplant absorb less oil during frying;

◎ The most important thing to make fish coriander is to grasp the dosage of sweet and sour and Pixian bean paste, because the bean paste has salt, so pay attention to the dosage when adding salt;

Do not put too much bean paste, or it will spoil the taste.